• 1 English cucumber
  • 1 zucchini
  • 1 green bell pepper
  • 1 red bell pepper
  • 4 plum tomatoes
  • 1 red onion
  • 4 garlic cloves, minced
  • 3 cups Organic Very Veggie juice 
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1/2 tablespoon sea salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup chopped cilantro
  • 4 Limes, cut into wedges
  • 1 Avocado, cut into chunks


  1. Roughly chop the cucumber, zucchini, bell peppers, tomatoes, and red onions into 1-inch cubes.
  2. Put each vegetable separately into a food processor (or blender- which is what I use) and pulse until it is coarsely chopped. Do not overprocess or you will have mush!
  3. After each vegetable is processed, combine them in a large bowl and add the garlic, veggie juice, vinegar, olive oil, salt, pepper, and cilantro.
  4. Mix well and chill before serving.
  5. Top with cilantro, avocado, and fresh lime juice for a real treat!

*The longer gazpacho sits, the more the delicious it will be!
Adapted from The Barefoot Contessa Cookbook