Spicy Gazpacho

I love easy. I love simple. And I love good.

Sound impossible?

I hear many people assert that they don’t have time to prepare good wholesome food on a regular basis and I get it. As a mama of two active boys all of my “go-to” recipes have to be fast and easy.

If I can make this soup with a 1 year old wrapped around my ankles and a 3 year old trying to climb the counters, then so can you. Just toss all the ingredients in the blender and you are good to go. You can also make this ahead of time, store in a glass container, refrigerate and enjoy the next day.

But hurry, because the end of tomato season is upon us. This is a great recipe for using up those ripe tomatoes and you will be pleasantly surprised by the digestive strengthening and healing powers of the cayenne pepper. Not to mention that cucumbers help to boost the immune system, a must for this time of year.

As a side note, tomatoes are in the category of nightshades. When we lead the Conscious Cleanse we “keep them off our plate” because they can cause inflammation for some people. If you have no individual problem with nightshades, feel free to enjoy the healing powers of this soup more often or make it part of your 20%!

Let us know what you think in the comment section below. We love hearing from you!

With love & green veggies,

Spicy Gazpacho

Yields 8 cups

  • ½ cup olive oil
  • 5 large tomatoes, quartered
  • ½ cucumber, chopped
  • ½ red bell pepper, chopped
  • 2 cloves garlic, peeled
  • 2 – 3 tsp. Himalayan Crystal Salt
  • Cayenne pepper to taste (a little goes a long way)
  • 3 leaves of fresh basil, for garnish


In a high speed blender, combine olive oil, tomatoes, cucumber, red bell pepper, garlic, salt and a few dashes of cayenne pepper and blend on high until smooth. Taste and adjust the salt and cayenne pepper to taste. Chill for 20 minutes in the refrigerator or enjoy immediately. Add basil for garnish.

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