Traditional gazpacho gets a wintry, festive twist.

Naked Holiday Gazpacho

Yield: 2-4 Servings

Naked Holiday Gazpacho


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


Mix all of the topping ingredients in a bowl except for the basil.

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.