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Beat the heat with this gorgeous Gazpacho!
Duration5 mins
Prep Time5 mins


  • · ~2 lbs ripe red tomatoes washed cored and roughly chopped
  • · 1/2 English cucumber roughly chopped
  • · 1 Anaheim pepper deseeded and roughly chopped
  • · 1/4 red onion peeled and roughly chopped
  • · 1 cup canned butter beans drained and rinsed
  • · 1 clove garlic peeled
  • · 1 1/2 tbsp sherry vinegar
  • · 1/2 cup extra virgin olive oil
  • · salt & pepper to taste


  • o Add the tomatoes, cucumber, green pepper, red onion, butter beans, garlic &sherry to a high-speed blender. Depending on your blender size, you may need to work in batches. Blend until smooth.
  • o Stir in the olive oil.
  • o Chill for at least 1 hour. Serve cold, seasoned with salt and pepper. Diced tomato, cucumber and red onion can be used as garnishment.
This recipe was republished with permission from Herbivores Kitchen.
Find the original recipe here.