There’s a soup for every season, and a bowl of chilled soup – like this Kumato Gazpacho – is the perfect healthy dinner (lunch or snack) to sip or slurp on a blazing afternoon.

Kumato Gazpacho

Gazpacho is light, hydrating and refreshing; and what I love most about it is how easy it is to make. Just toss the ingredients into a blender and voilà – in less than 10 minutes you have a low calorie, antioxidant-packed soup that’ll keep you cool in the heat.

Kumato Gazpacho

My Kumato Gazpacho is a modern twist on a Spanish classic.

Kumatoes (which you know I have a thing for) give this soup a sweet, subtle smoky flavor – and the diced cucumbers, bell peppers and jicama add a little crunch with an extra healthy punch of fiber, polyphenols and vitamins.

Like most soups, this one is better the next day (and the day after that) – once the flavors have a chance to combine together and intensify.

Enjoy this gazpacho on its own – or along side a big salad – topped with fresh cilantro and a drizzle of extra virgin olive oil.

Kumato Gazpacho

Kumato Gazpacho


  • 3 kumato tomatoes, roughly chopped
  • 2 large tomatoes, roughly chopped
  • 1 ½ tbsp sherry vinegar
  • 1 tsp dried oregano
  • 1 clove garlic, peeled
  • 1 ½ cups of organic vegetable juice*
  • 3 tbsp extra virgin olive oil
  • ¼ tsp crushed red pepper (optional)
  • ½ green bell pepper, diced
  • ½ cucumber, diced
  • ¼ jicama, diced
  • fresh cilantro
  • sea salt and pepper, to taste


  1. Add the first eight ingredients to a high-speed blender and blend until smooth.
  2. Taste and add desired amount of sea salt and black pepper.
  3. Pour gazpacho into a large bowl and stir in the diced green pepper, cucumber and jicama.
  4. Cover and chill for at least 15 minutes.
  5. Then garnish with fresh cilantro and a drizzle of extra virgin olive oil before serving.

*Brand Recommendation: I love and use R.W. Knudsen’s Very Veggie juice.

Happy Summer!