Iced Gazpacho

Raw Vegan, Gluten-Free, Paleo

Serves 2 bowls or 4 cups


  • 2 red bell peppers, chopped roughly
  • 4 large tomatoes, peeled, seeded and chopped roughly (I used summer heirloom tomatoes)
  • 3 shallots, chopped roughly
  •  2 small garlic cloves, chopped roughly
  •  1/2 of a lemon, juiced
  • 3 tablespoons of extra-virgin olive oil
  • Salt and pepper to taste
  • 1 teaspoon of fennel seeds
  • Small handful of ice cubes


  1. Add all ingredients to a food processor or blender and purée until smooth and thick.