Gazpacho

Gazpacho

Thank you to Dr. Joel Fuhrman of DiseaseProof.com for sharing this super yummy raw vegan recipe with us.  What a healthy and delicious treat!  This is a great easy recipe to start with to help transition to a vegan diet.   Dr. Fuhrman has lots of  vegan health tips and information to help us eat a nutrient-dense, (nutritarian), vegan diet.

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Gazpacho

Prep Time20 mins
Cook Time2 mins
Servings: 3
Shared by: Dr. Joel Fuhrman

Ingredients

  • 1 large cucumber peeled and sliced into large pieces
  • 1 large red bell pepper seeded and sliced into large pieces
  • 1 1/2 cups diced tomatoes or 1 (15 ounce) can, no salt added or low sodium
  • 1 cup roasted red peppers in vinegar, low sodium (drained)
  • 2 cups tomato juice no salt added or low sodium
  • 1 1/2 cups mild or medium salsa no salt added or low sodium
  • 1/2 cup fresh cilantro
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dr. Fuhrman’s VegiZest or other no-salt seasoning
  • Additional cucumber slices

Instructions

  • Place cucumbers and fresh red bell peppers in a food processor. Pulse until chopped in small pieces. Add tomatoes and roasted red peppers. Pulse again until finely chopped.
  • Add tomato juice and remaining ingredients except cucumber slices and pulse until well mixed.
  • Cover and chill for at least 2 hours for flavors to mingle.

Note: before serving, garnish with cucumber slices, if desired. Serve chilled.

    Hope you enjoy this easy vegan recipe!

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