Raw Vegan Recipes: Sweet Pepper Gazpacho

September 21, 2015
What’s light, revitalizing, and so very delicious regardless of the temperature outside? If you ask me, it would have to be one of my all-time favorite soups: Gazpacho. Although I’ll be the first to admit that it was the recent heat wave that reminded me of my great affinity for this refreshing soup. Just when you thought it was over, summer is delivering one more blow in the form of a final heat wave here in California. This icy cold soup is perfect for such circumstances. However, I have to strongly argue that this soup is refreshing whenever it’s made, regardless of season or temperature. I have made and eaten it in all seasons. It never fails to deliver a smooth and satisfying meal that is full of delightful texture and a nuance of flavors. So whether it’s a scorching 97 degrees or a blisteringly windy 20- make yourself a bowl of this tomato treat and you’ll never go wrong. Let me share with you a few of the particularities of the version that I created. I use the yellow and orange bell peppers because of their mild flavor, and the fact that they pair well together. If you really wanted to use others, any colors of bell peppers would work. However, I think for the optimum smooth and subtle taste these two are ideal. The ingredients offer some amazing benefits: Tomato- the main ingredient is essential for helping your heart stay healthy. It’s also full of Vitamins A and C. It helps in preventing several types of cancer as well. Anaheim peppers- are mild chili peppers that are helpful in preventing illnesses such as cardiovascular disease and diabetes. Sweet peppers- are high in B6, vitamin A and folic acid. Using a variety of peppers adds dimension and a nuance of flavor to the soup You can slightly alter the ingredients for a different result based on your particular desires on a given day. Interested in trying a smokier version? Try roasting or grilling the peppers first, allowing them to cool, then adding them. I like a little bit of spice but not too much. If you prefer more, feel free to add little more hot sauce or try adding some spicier pepper, such as jalapeno. Interested in trying a subtly sweet version? Add two teaspoons of coconut sugar. One of the best benefits of this soup is that you can tailor it to your mood, making it a unique flavor experience every time. Here’s my tried and true gazpacho recipe.
Raw Vegan Recipes: Sweet Pepper Gazpacho

Raw Vegan Recipes: Sweet Pepper Gazpacho

utensils YIELDS 4 servings
herb graphic for recipe card
  • 4 medium-sized Tomatoes
  • 1/2 Zuchini
  • 1/2 Orange Pepper
  • 1/2 Yellow Pepper
  • 1/2 cup Red Onion
  • 2 Mini Sweet Peppers
  • 1/4 cup Anaheim Pepper
  • 1 cup Tomato Sauce
  • 1/4 cup water
  • 1/4 cup Olive Oil
  • 2 dashes Franks' Hot Sauce
  • a pinch Salt
  • a teaspoon Pepper
        graphic for recipe card


1.) Chop up your vegetables, not too finely, just coarsely enough for easy blending. 2.) Blend on slow and/or pulse. You can always make it into a more finely pureed version, not the other way around. So pulse slowly, until the soup is at your desired level of chunkiness. 3.) Chill for at least an hour in the refrigerator. If you enjoy more flavor, chill longer. The flavors will only become more intense. 4.) Enjoy!
Also by Alex: Banana Coconut Mini Cupcakes
Cumin Flavored Stuffed Eggplant
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Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian. She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane. She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career. Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans. She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.


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