Recipe: Paleo Friendly Gazpacho Soup

Igazpachot’s nearing the end of tomato season here in California and I’m always sad when this time comes. Soon, I won’t be able to simply walk outside, pick a plump favorite off the bush and maw on it with fervor. My husband professes that I have a freakish love for these nightshades and I unabashedly admit it — they are a perfect fruit that acts like a vegetable. Tomato sauce, Caprese salad, simply sliced with salt/pepper or in these recipes featuring tomatoes — I wallow in the beautiful yellow, red and green orbs all summer.

I’ve been developing this paleo friendly gazpacho soup lately since this year’s massive crop has lent itself to tons of experimentation. The ingredient list might look long but this uncooked blender soup comes together in about 15-20 minutes. How easy is that? Add cooked shrimp to make it a complete meal.

Better yet, if you’re not hardcore Paleo, pair with a refreshing, dry rosé wine.

Paleo Friendly Gazpacho Soup

Makes about 5 cups and freezes well.

1.5 pounds ripe tomatoes, loosely chopped (how to tell if ripe)
2 cups cucumbers, loosely chopped
1 cup green onions, loosely chopped, including the white part (about 8)
2 large garlic cloves
1/2 cup red pepper, chopped
1 small jalapeño, chopped, seeds and membranes removed unless you’re a spice lover
1 teaspoon cumin
2 Tablespoons red wine vinegar
1 Tablespoon fresh lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
1 1/2 teaspoons salt or to taste
1/2 teaspoon fresh group pepper or to taste
2 teaspoons fresh herbs, chopped (cilantro, basil, parsley) optional


1. Place all ingredients except herbs in a blender. You may have to add in stages and then blend to make room in the canister, depending on the size of your blender.
2. Chill in the fridge for at least an hour. Serve with fresh herbs. Freezes well or stores up to 4 days in the fridge.

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