Thank you to Dr. Joel Fuhrman of for sharing this super yummy raw vegan gazpacho recipe.  Easy, flavorful and delicious, this is a great recipe to help transition to a vegan diet.   

This gazpacho recipe is a perfect treat for a hot summer evening!

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


  • 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


  • 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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    I made this tonight in our Vitamix, and my husband and I loved it. We used Jack’s medium salsa, which gave it a kick, and V8 rather than regular tomato juice. I only had balsamic, and that was fine. Definitely a keeper!

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