Recipe Directions

put all ingredients excluding the bell pepper(s) and avacados into vitamix and blend until chunky smooth. then add the bell pepper(s) and blend until chunky smooth bell pepper pieces are well mixed.

put diced chunks of avacado into bowl and pour soup mixture over until acheived desired amount. garnish with leaves of parsley or cilantro (whichever used).

this picture shows a batch of gazpacho using yellow/red heirloom tomatoes which gives it a lighter color. the brighter (red) the tomatoes, the brighter (darker) the soup looks. my point, it reflects the colors used so create with joy!

my favorite dish these days…especially using fresh organic heirloom tomatoes that are rich in flavor and mixed color grown locally here in the pacific north west…yum!

Deedee's Thoughts

By deedee

a rainbow foods of red, yellow, orange, green etc. that meld the senses with pure edible bliss!

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I love gazpacho, grew up on the stuff, but this recipe kicks all other gazpacho recipes' asses. The flavors really combine beautifully, and the olive oil gives it such a rich, creamy, satisfying texture. I added cucumber, red and yellow bell pepper, and radishes in the final stage and it was so chunky and colorful. Looking forward to eating the leftovers for lunch.

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Excellent!! but I added more garlic and a jalapeño; now i am, unfortunately, breathing fire...but i'm warm! :)

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I've just made this and it is soooo awesome! So filling and so tasty. I've eaten half of it and hope the other half keeps in the fridge for tomorrow.

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This is soo delish!! I didn't need avocado (nor chili pepper) since I added jalapeno infused olive oil. I had huge juicy golden/orange heirloom tomato so the soup was so creamy (and chunky)! Thanks for the recipe!

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yeah!!! om shanti!

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This is the summer I discovered heirloom tomatoes aka bliss!

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Sounds lovely :-)

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