By Dr. Mercola

Gazpacho is an authentic Mediterranean dish that originates from the southern Spanish region of Andalusia and is a classic meal staple, especially during hot summer seasons.
Usually served cold, this tomato-based recipe is an instant feast to the eyes with its chockfull of colorful vegetable ingredients. Although there are many varieties of gazpacho soup, depending on the region, the most popular and traditional way to make it involves pounding and pureeing the vegetables using a mortar and pestle to create a smooth consistency and avoid foaming.
But to add a little twist and to make my gazpacho soup recipe chunkier and tastier, I’m going to skip that process and introduce some new ingredients. Check out my Fresh and Chunky Gazpacho recipe:

3 cups chopped tomatoes

1 cup chopped cucumber, peeled and seeded

²∕3 cup finely chopped yellow onion

½ cup chopped red bell pepper

½ cup chopped yellow bell pepper

½ cup chopped celery

2 teaspoons olive oil

2 teaspoons horseradish

2 teaspoons balsamic vinegar

2 teaspoons brown rice vinegar

¼ teaspoon sea salt

¼ teaspoon freshly ground pepper

2 cups tomato juice

1 clove garlic, minced
For the garnish:
¼ cup plain yogurt or plain non-fat yogurt

¼ cup chopped fresh cilantro

½ avocado, chopped
In a large bowl, combine all the ingredients, except the items for garnishing.
Cover and chill at least two hours, or overnight.
Serve in chilled bowls and top each serving with a dollop of yogurt, two tablespoons of cilantro, and a few avocado pieces.

Fresh and Chunky Gazpacho Preparation Tips

Make your chunky gazpacho soup even more delicious and nutritious with these practical tips:
Don’t use canned tomatoes, as they typically have a lining that contains bisphenol-A (BPA), which is a potent endocrine-disrupting chemical that has been linked to a number of health problems, including diabetes, heart disease, heightened


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