Traditional gazpacho gets a wintry, festive twist.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Naked Holiday Gazpacho | Plant-based Vegan Recipes | Naked Food Magazine

Naked Holiday Gazpacho

  • Yield: 2-4 Servings 1x


  • For the soup:
  • 2 handfuls organic spinach
  • 1 organic cucumber
  • 1 organic zucchini
  • 2 cups water
  • 1/8 tsp. paprika
  • 1 tsp. tamari
  • 3 Tbsp. chia seeds
  • 1 cup ice
  • For the topping:
  • 1 chayote, diced
  • 2 organic peppers, any color, diced
  • 2 Tbsp. red onion, chopped small
  • Pinch of black pepper
  • 1 sprig of basil


  1. Mix all of the topping ingredients in a bowl except for the basil.
  2. In a high-powered blender, add all the soup ingredients and blend until smooth. Pour the soup into 2 or 4 individual serving bowls and add topping to each soup. Serve immediately or chill for 30 minutes. Sprinkle with the fresh basil before serving.