Gazpacho Soup
Looking for a refreshing, nourishing, and ridiculously easy no-cook meal? This vibrant gazpacho is summer in a bowl! We blend ripe tomatoes, cucumber, bell pepper, and fresh herbs with mineral-rich bone broth and heart-healthy olive oil for a silky, chilled soup that’s bursting with flavor and nutrients.
4
Serving size
20
Veggie
Shrimp
Detox
Ingredients
For the Gazpacho:
Fresh:
3 ripe tomatoes, chopped
1 English cucumber,
1 red bell pepper, diced
1 small red onion, diced
2 stalks celery, diced
1 serrano pepper, minced (remove seeds for less heat)
Juice of ½ lemon
2 garlic cloves
1.75 cups chicken or beef bone broth (or 1 jar FOND Lemon & Garlic Bone Broth)
½ cup marcona almonds
Staple:
1 cup extra virgin olive oil
1 teaspoon sea salt (to taste; using Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
For the Avocado Cream Sauce:
Fresh:
1 ripe avocado
Juice of 1 lime
1 small garlic clove
2 tablespoons fresh cilantro
Staple:
¼ cup filtered water (more to thin if needed)
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon black pepper
Optional Shrimp:
Fresh:
12 oz wild-caught shrimp, peeled and deveined
Staple:
1 tablespoon olive oil
½ teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon black pepper
Organic non-gmo veggies are linked where available
4
Serving size
Directions
Print RecipeBlend the Gazpacho (10 minutes):
1. Add tomatoes, cucumber, bell pepper, red onion, celery, serrano pepper, lemon juice, garlic, marcona almonds, and bone broth to a blender.
2. Blend on low, gradually increasing to high speed. Slowly drizzle in olive oil until smooth and emulsified.
3. Taste and season with salt and pepper.
4. Pour into bowls or glasses. Enjoy immediately if cold, or refrigerate for at least 2 hours if preferred chilled.
Make the Avocado Cream (5 minutes):
5. Rinse the blender, then blend avocado, lime juice, garlic, cilantro, water, olive oil, salt, and pepper until smooth and creamy. Add more water to thin if needed.
6. Spoon or drizzle over each serving of gazpacho just before serving.
Optional: Cook the Shrimp (5 minutes):
7. Toss shrimp with olive oil, garlic powder, salt, and pepper.
8. Grill or sear in a skillet over medium-high heat for 1–2 minutes per side, until opaque and lightly charred.
9. Let cool slightly and serve over the gazpacho for added protein.
Total Macros:
Calories: 470
Protein: 24g
Carbs: 14g
Fat: 37g
Nutrition Facts:
🥣 Tomatoes – These juicy beauties are loaded with lycopene, a powerful antioxidant that becomes even more bioavailable when blended—like in this gazpacho! Think of it as sunscreen for your cells.
🥒 Cucumber – Over 95% water and packed with hydration, cucumbers are basically nature’s electrolyte sticks. Bonus: they help flush toxins and soothe inflammation.
🫑 Red Bell Peppers – One cup contains three times more vitamin C than an orange. Who knew your immune system could love gazpacho this much?
🧄 Garlic & Onion – These aromatic all-stars contain allicin, which is great for heart health and gives your immune system a serious leg up.
🦴 Bone Broth – Not your average soup base—bone broth is rich in collagen, glycine, and minerals that support gut lining, joint function, and skin elasticity. It’s like sipping liquid gold.
🥑 Avocado – Creamy and dreamy, avocados are packed with monounsaturated fats (the good kind), plus potassium and fiber to help keep you satisfied and your heart happy.
🦐 Wild-Caught Shrimp (Optional) – A lean protein source rich in selenium and vitamin B12, shrimp also provides astaxanthin, a potent antioxidant that helps protect your brain and skin.
🌿 Cilantro – Love it or hate it, cilantro helps your body naturally detox heavy metals—plus it gives your dish that vibrant green glow.
🧂 Marcona Almonds – These fancy little nuts are buttery, crunchy, and loaded with vitamin E, which supports glowing skin and cellular repair.
© 2024 New Leaf Table