Refreshing Gazpacho Soup
Prep time
Total time
Recipe type: Soup
Serves: 4-6
  • 10 medium-sized tomatoes
  • 3 cucumbers, peeled, de-seeded and chopped
  • 1 medium red or white onion
  • 3 garlic cloves, chopped
  • ½ cup basil leaves
  • ¼ cup extra-virgin olive oil
  • ½ freshly squeezed lemon
  • 1 tablespoon maple syrup
  • 1 teaspoon Himalayan sea salt
  • 10 swirls with the black pepper mill
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • OPTIONAL: 2-3 shakes Adobo seasoning blend (Frontier brand)
  • OPTIONAL: 1 tablespoon coconut aminoes liquid seasoning
  1. Best if you de-skin the tomatoes for better digestibility. Score an x over the top of each tomato, place in a bowl and pour boiling water over them. Covering completely. Wait up to 5 minutes, remove with slotted spoon, allow to cool for a few minutes, then easily peel off the skin and discard. Chop into cubes.
  2. Peel the cucumbers, de-seed with a small paring knife and spoon, and chop into small cubes.
  3. Place all ingredients in a large bowl and combine well.
  4. In batches, puree ingredients in a high-powered blender until smooth. You may need to add water or vegetable stock (home-made stock is awesome here!). Collect the liquid soup in another large bowl, adjust the spices if necessary, may need more salt.
  5. Store in refrigerator and serve cold.
Recipe by Kirstin's Cancer Care at