The fall and winter months invite colder temperatures, but you cannot enjoy a bowl of hot soup while cleansing. That is where this cold soup enters the equation. This isn’t your average bowl of gazpacho, though. This creamy raw vegan curry soup may only take five to 10 minutes to make, but it has the flavor of a soup that has been simmering for hours. It is quite filling and aromatic, making for a nice change from a standard salad or smoothie.

Besides having an addictively creamy texture and robust flavor, this raw soup is not green for a change. Made with freshly made carrot juice, tahini, homemade almond milk, tomato, lemon juice, avocado, and zucchini, this soup can be a light meal or side dish. What makes this soup creamy is the avocado, tahini, and homemade almond milk. Click here to make the almond milk, but consider omitting the dates, maple syrup, or vanilla extract that the recipe calls for. You don’t want those maple and vanilla flavors mixing with the other spices and ingredients in this soup.

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We couldn’t quite come up with the perfect name for this recipe. We were back and forth between “Garden Symphony Soup” and “Raw Vegan Italian Blender Soup,” and you can see which one won. For this reason, we went with the very “on the nose” name, as it best describes the recipe. It is a vibrant medley of the a great combination of raw vegan ingredients that swirl together in a symphony of flavor and nutrition!

Unlike a traditional gazpacho, this recipe contains zucchini, not cucumber. The zucchini effortlessly struts into the mix, blending beautifully with the sweetly tart and juicy tomato, which gives the soup its color. The red bell pepper also brings a subtle sweetness and refreshing element to this soup. One of the secret stars of this raw blender soup is the avocado, which helps to make it extra creamy and elegant. One could say that it elevates this simple dish to a decadent creation!

What makes this raw vegan soup Italian is the fresh basil and flat-leaf parsley twirl. They do a little herbaceous dance and complement the richness of the sun-dried tomatoes. Just make sure that the sun-dried tomatoes are purely dried, not soaking in oil and other seasonings. Finally, you have a single clove of garlic that enhances the overall melody of this soup with its bold and savory flavor. You also have the lemon juice, which brightens everything up like a surprise encore! Basically, this recipe is like a giant orchestra that crescendos as you eat it to give you as much flavor as possible. It is plant perfection!

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The sun is shining bright and there is a general sense of warmth, laziness, and relaxation in the air. Summer is here, and what better way to celebrate the start of the season than refreshing the palate with a delightfully light bowl of heirloom tomato gazpacho?

Some argue that heirloom tomatoes are the crown jewel of the summer harvest. We aren’t arguing against them, either! Think of heirloom tomatoes as nature’s candy, bursting with lovely sweetness and a touch of acidity in every bite. Don’t let their looks scare you away, either! They may appear strange and come in a variety of colors, but they are some of the best tasting tomatoes you’ll ever enjoy. When you blend together the different colors to make this gazpacho, you get to fully appreciate their inherent flavor. Let’s take a look at some of their benefits below.

• Powered by vitamins: These tomatoes are rich sources of vitamins A and C, potassium, and lycopene, an antioxidant that works to reduce inflammation and improve heart health. Plus, organically-grown heirloom tomatoes tend to be higher in lycopene, which may help protect against breast, colorectal, lung, prostate, bladder, and skin cancers.
• Precious seeds: Much like your grandmother’s china, heirloom seeds are viewed as precious treasures. For an heirloom tomato to meet heirloom status, it needs to have been around for at least 50 years. Newer genetic variations of heirloom tomatoes are simply hybrids.
• Vitamin K for the win: Studies suggest that heirloom tomatoes are great sources of vitamin K, which is necessary for healthy, strong bones. Researchers note that vitamin K consumption can help prevent osteoporosis.

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Cold soup, or gazpacho, is a typical summer dish. Now, we understand that summer is long gone, but a season of heavy and unhealthy eating is right around the corner. We don’t expect everyone to avoid the classically unhealthy and hardy holiday dishes. This chilled soup, however, may help balance those unhealthy dishes. It is light, refreshing, and full of vitamins, minerals, and antioxidants. Just make sure to let it chill in the fridge before you devour it.

If you need a dish to help cleanse your digestive system after a day or weekend of heavy eating, this may be the dish you seek. This chilled soup is fantastic, if we do say so ourselves! In fact, a chilled soup such as this is a popular dish in the Mediterranean diet, which many health experts consider to be the best for heart health. Cold soup contains a high concentration of vegetables with the occasional fruit. Because you do not cook the ingredients, they retain their nutritional compounds, which can break down during the cooking process.

Chilled soups, such as this recipe, do a great job at keeping the body hydrated. Most of the ingredients, especially the cucumbers, contain a high concentration of water and electrolytes, which are necessary for optimal hydration. You can easily dehydrate during the winter, believe it or not, so this will help you up your water intake. It also contains essential vitamins, such as A, E, and C, which work to keep your immune system strong during winter cold and flu season.

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What is gazpacho? Well, gazpacho is a chilled soup that originated in Andalucía, Spain, and traditional recipes call for tomatoes, cucumbers, bell peppers, garlic, olive oil, and more. You enjoy the soup cold, so there is no cooking involved, making it a great summer dish or light beginning to a multi-course meal. Although this avocado gazpacho is not entirely authentic, it does exhibit incredible depth of flavor and it’s almost like liquid guacamole.

This recipe is not only raw vegan, but it is also low-carb, paleo-friendly, keto-friendly, and replete with healthy fats. Slurp it out of a spoon or pour it into a cup so that you can drink it. We are not responsible if this refreshingly cold soup with powerful flavors kicks you into a pleasure-induced food coma. The great thing about this recipe is that you can tweak it until it is just right for your palate. Adjust the amount of onion, lime juice, chile, sea salt, and pepper to taste and then enjoy immediately.

This avocado gazpacho serves about four people, but you can divide it into much smaller portions as a party appetizer. Consider making a big batch and pouring it into shot glasses for a healthy swig of deliciousness. If you make it for a large gathering, make sure to do it right and top each shot glass with some fresh ingredients. Diced cucumbers, diced green onion, and diced avocado take the presentation to another level. Plus, you get more texture to contrast the creamy cold soup.

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This cold cucumber soup is one of the most refreshing, light dishes to enjoy when the weather is hot. Not only does it help cool you down, but it also provides you with healthy fats, antioxidants, vitamins, and minerals. It comes together in just 10 minutes because all you have to do is prepare the ingredients, blend them up, and serve. Plus, it is naturally dairy-free, gluten-free, and completely wholesome.

Soup is incredibly easy to make, and even easier when no cooking is involved. Plus, nobody wants to slurp a hot bowl of soup when the weather is just as hot as the liquid! That is why people turn to chilled soups or gazpacho, which is a classic appetizer in Spanish cuisine. The hydrating cucumbers pair beautifully with the creamy avocado and tangy vinegar. The aromatic zest from the basil only adds to the already perfect combination of ingredients.

The main difference between this cold cucumber soup and other recipes is that it excludes dairy products. Chefs often include yogurt or cream in order to give the soup an extra creamy texture. That isn’t to say that this recipe isn’t creamy. In fact, the richness of the avocado gives you that creamy texture you want from a silky smooth soup. Should you want a little extra creaminess from this soup, you can replace the water with homemade almond milk (recipe here). Please enjoy and let us know how you like the soup in the comments.

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A raw vegan soup involves three simple steps: prepare ingredients, blend ingredients, and serve in bowls. You can chop the ingredients that you are going to blend any which way because the blender does the heavy lifting. What sets this recipe apart from the rest is the addition of avocado. Occasionally, you see people top their raw soups with chopped avocado or cucumber, but this recipe blends the avocado with the other ingredients. That results in a thicker, creamier raw soup that is way more filling than your average gazpacho or raw soup.

The great thing about this soup is that it contains a lovely mixture of seasonings that give the ingredients a little extra va-va-voom. What we mean by that is that the dried basil, oregano, garlic, sea salt, and black pepper give the tomatoes, bell pepper, and avocado an extra umph. After it finishes blending, you open the blender and the aroma makes you salivate. The aromatics wake up your taste buds, readying them for a uniquely satisfying and flavorful dish. The most important thing is that you eat it right away because you don’t want to waste the fresh ingredients. If you make this recipe, let us know how you like it in the comments below.

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We hold a special place in our hearts for gazpacho. There’s something about the silky smooth texture and chilled, vibrant flavors that are very addicting. The cold, blended mixture seems to cool down your entire body on a hot summer evening. It fills you up and cools you off at the same time. What kind of sorcery is this? It’s raw vegan eating is what it is!

It may seem out of the ordinary to add cantaloupe to a gazpacho recipe, but cantaloupe pairs beautifully with savory flavors. In Italy, it is very common to wrap cantaloupe pieces in prosciutto. The inherent sweetness of the melon balances the salty nature of the cured ham. Plus, cantaloupe and cucumber, both of which are in this recipe, have high water content. That means that they contribute to your hydration efforts, which is especially important when the weather is hot. You have to replenish the water and electrolytes you lose, and this soup can aid that effort.

When it comes to toppings, there are various ingredients that you can use to enhance the already delicious flavor of the gazpacho. Herbs, lemon or lime zest, thinly sliced radishes, and finely diced chives are all excellent toppings. You can also hit the top of the gazpacho with a dash or two of cayenne pepper if you want to take it to another level. Just don’t go crazy with the spice! It’s summer after all, and we don’t want you sweating more than you already are.

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The great thing about gazpacho is that it packs a flavorful punch and it is very easy to make. It’s a great summer appetizer or meal accompaniment, especially next to a large salad or zucchini noodle entree. You can also enjoy gazpacho even if you don’t follow a raw vegan diet. It’s a light entry point to a meal, providing you with lots of nutrients and flavors without filling you up.

Gazpacho is a cold soup or drink made from raw vegetables that you blend together. It originated in the souther regions of the Iberian peninsula, and it is a very common dish to eat in Spain and Portugal. People primarily enjoy this dish during the summer because it is refreshing and cool. Most gazpacho recipes include tomatoes, onion, bell peppers, garlic, olive oil, water, and sea salt. This recipe has many of those ingredients, save for the bell peppers. It does bring more fresh herbs to the party, enhancing the depth of flavor.

This gazpacho calls for fresh cilantro, mint, and a little basil for topping. It also includes one jalapeño, which gives this raw soup a little fiery kick. If you are opposed to spicier flavors, use less of the jalapeño, or choose a more mild pepper like poblano. The acidity and sweetness of the tomatoes, however, do a good job to mellow the intensity of the jalapeño, so don’t worry too much!

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When the weather warms up, you want to eat refreshing dishes that cool you off. Gazpacho is a classic, savory summer soup that originated in Spain. Served in a chilled dish, this soup is classically made with raw vegetables, especially tomatoes, bell peppers, and celery. For this recipe, we incorporate sweet mangos to balance the intensity from the raw onion, black pepper, citrusy orange, and herbaceous basil.

Mangos are not intensely sweet, but they do add a pleasant sweetness to a chilled soup. It is a tropical, refreshing fruit that you can easily enjoy fresh on a hot day, but you can easily incorporate them into savory dishes like this recipe. For example, there are many Thai soups or stew that incorporate mango because the sweetness balances the spicy chilies. This recipe, however, does not contain intense Thai spices, but you can add thinly sliced raw chilies as a topping, provided you want to light a fire on your taste buds!

This is a great make-ahead recipe, as you should chill it for a couple hours in the fridge prior to serving. If you want to store it in the fridge overnight and serve it the next day, that is also a possibility. Make sure that the storage container is airtight, so as to keep it as fresh as possible. When you decide to serve it, drizzle some extra virgin olive oil on top of the soup. You can also top the soup with raw pumpkin seeds, chopped cilantro, and diced cucumbers for more texture.

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