Gazpacho Recipe with Parsley Pesto

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For the Gazpacho:

  • 2 shallots (coarsely chopped)
  • 6 pints cherry tomatoes
  • 5 stalks of celery
  • 2 yellow bell peppers (coarsely chopped)
  • 2 cucumbers (peeled, seeded and coarsely chopped)
  • 1 cup chopped parsley
  • ¼ cup raw apple cider vinegar (such as Bragg’s)
  • 8 cloves garlic
  • 2 tablespoons lime juice
  • 4 teaspoons organic Worcestershire sauce (such as Annie’s Naturals) (look for a gluten free version if following a GF diet)
  • ½ cup avocado
  • 2 teaspoons hot sauce (such as Tabasco)
  • 4 cups organic vegetable broth
  • 6 pitted dates
  • 3 teaspoons cumin
  • Sea salt (to taste)

For the Pesto:

  • ½ cup organic extra virgin olive oil
  • 1 cup chopped parsley
  • 5 cloves garlic
  • 1 tablespoon lemon juice
  • Sea salt (to taste)


For the Gazpacho:

  1. Place the shallots in a food processor and pulse several times to finely chop (note: take extra care not to over-process.) Transfer shallots to a large serving bowl.
  2. Repeat step 1 with the cherry tomatoes, celery, yellow bell pepper and cucumbers, processing just one vegetable at a time. Transfer ingredients to the large serving bowl with the shallots.
  3. Place the parsley, apple cider vinegar, garlic, lime juice, Worcestershire, avocado, hot sauce, vegetable broth, dates and cumin in a Vitamix and process until smooth and creamy. Pour liquid in with chopped vegetable mixture. Season with salt to taste. Refrigerate for at least 4 hours before serving. Serve super cold with parsley pesto (see recipe below) on top.

For the Pesto:

  1. Place all ingredients in a mini food processor and process until smooth and creamy. Dollop over gazpacho just before serving.

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