Gazpacho Recipe with Parsley Pesto
Clean Cuisine and More
Clean Cuisine and More
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  • 2 shallots, coarsely chopped
  • 6 pints cherry tomatoes 5 stalks of celery 2 yellow bell peppers, coarsely chopped 2 cucumbers, peeled, seeded and coarsely chopped 1 cup chopped parsley ¼ cup raw apple cider vinegar (such as Bragg’s) 8 cloves garlic 2 tablespoons lime juice 4 teaspoons organic Worcestershire sauce (such as Annie’s Naturals) ½ cup avocado 2 teaspoons hot sauce (such as Tabasco) 4 cups organic vegetable broth 6 pitted dates 3 teaspoons cumin Sea salt, to taste For the Pesto: ½ cup organic extra virgin olive oil 1 cup chopped parsley 5 cloves garlic 1 tablespoon lemon juice Sea salt, to taste Instructions For the Gazpacho: Place the shallots in a food processor and pulse several times to finely chop (note: take extra care not to over-process.) Transfer shallots to a large serving bowl. Repeat step 1 with the cherry tomatoes, celery, yellow bell pepper and cucumbers, processing just one vegetable at a time. Transfer ingredients to the large serving bowl with the shallots. Place the parsley, apple cider vinegar, garlic, lime juice, Worcestershire, avocado, hot sauce, vegetable broth, dates and cumin in a Vitamix and process until smooth and creamy. Pour liquid in with chopped vegetable mixture. Season with salt to taste. Refrigerate for at least 4 hours before serving. Serve super cold with parsley pesto (see recipe below) on top. For the Pesto: Place all ingredients in a mini food processor and process until smooth and creamy. Dollop over gazpacho just before serving. 3.2.2708



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