Tomato Gazpacho
Prep time: 
Total time: 
Serves: 4-6
  • 1 kg fresh Tomatoes (heirloom, or any flavourful variety)
  • 1 Anaheim Pepper (or ½ bell pepper of any colour)
  • 1 small Cucumber (about 250g) (or ½ long English cucumber)
  • ½ small Red Onion
  • 1 Garlic clove (optional)
  • ½ Avocado
  • 3 Tbsp fresh Lemon Juice
  • Sea(weed) Salt to taste
  1. Roughly chop ingredients and blend together in a blender until very smooth.
  2. Adjust seasoning (taste for salt)
  3. Refrigerate overnight (or pour it into a bowl and put that bowl into a bowl of ice -it tastes better cold.
  4. Pour into bowls and garnish with fresh cherry tomatoes and/or diced cucumber.
  5. It keeps for up to 3-5 days.
Recipe by The Crushing Cancer Kitchen at