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  • Prep-time: / Ready In:
  • Makes 4 to 5 cups

Originating in Spain, gazpacho is a chilled soup that combines raw veggies with fresh herbs and spices. Perfect for a warm summer afternoon, this version is infused with a hint of sweetness thanks to the juicy apples and crisp cucumbers that help form the base. Yellow heirloom tomatoes lend it a beautiful golden hue, but any color of ripe summer tomato will taste great. Add a few splashes of Tabasco sauce to turn up the heat and then enjoy this bowl of liquid gold!

From Forks Over Knives: Flavor!

Ingredients

  • 2 medium apples, peeled and cored
  • 1 tablespoon lemon juice
  • 10 fresh mint leaves
  • 1 English or 2 Persian cucumbers, peeled, seeded, and roughly chopped (1¾ cups)
  • 1 lb. yellow heirloom tomatoes, peeled and roughly chopped
  • 1 2-inch-thick wedge yellow onion
  • 1 fresh Anaheim chile pepper, seeded and chopped
  • 1 clove garlic
  • 1 teaspoon sherry vinegar or white wine vinegar
  • Tabasco sauce (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Thinly slice enough apple for garnish; toss slices in lemon juice. Chop remaining apples. Finely chop two of the mint leaves.
  2. In a blender or food processor combine chopped apples, the remaining eight mint leaves, and the next six ingredients (through vinegar). Blend until smooth. Season to taste with Tabasco sauce (if desired) and salt.
  3. Transfer soup to an airtight container; cover. Refrigerate for at least 1 hour. Garnish soup with sliced apple, additional mint leaves, and black pepper.
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Comments (2)

(5 from 4 votes)
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Maya4 months ago
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Instant fave!

I used red tomatoes and only had 3 so i supplemented with a yellow bell pepper, and used 2 jalapeños instead of an anaheim chile. I didn’t peel my apples and might not peel my cucumbers next time. It’s sweet, tangy, and super easy so I’ll definitely be making this all tomato season.

Rana6 months ago
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Refreshing and delicious. What a creative way to enjoy fresh raw veggies and gazpacho! Hydrating for hot summer days and activities too. I didn’t have golden tomatoes so used regular and I didn’t peel the apples (have a vitamix so they disappear). Soup was an unappetizing beige color. Next time I may add half a carrot and a small wedge of a beet to make it (hopefully) a more glowing color. I think Darshana’s golden version would be preferable if you can round up the yellow tomatoes. Might use a yellow or green apple then so the peels wouldn’t distract from the beautiful color. My three friends loved it too. Oh and I added a standard ice tray of ice to the blender because I wanted to try it cold right away and the extra liquid from the ice didn’t dilute or thin it too much. Thanks for the wonderful new twist on a old recipe. One that’s easy too!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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