For The Love of Your Heart

Easy Esselstyn Diet Recipes with Pictures: Royal Gazpacho Soup




Lunch, Soups & Quick Meals


Desserts, Snacks & Others

Social Survival Guide

Finding Products

Regional Restaurants




Royal Gazpacho Soup



Easy to make from abundant summer vegetables like tomatoes and cucumber. Served with hearty bread this soup will be at the top of my favorite meal list.


This is a most refreshing summer soup full of raw vegetables and wonderful flavor. Fresh ripe tomatoes by themselves are already delicious but in combination with cucumber and bell peppers they are simply of royal status in their own right attested to also by the Spanish tradition of this treat.

Getting Started with Cooking






Get in Advance:


3 large (or 10 small) ripe tomatoes, peeled and chopped

large red onion, chopped

1 cucumbers, peeled and sliced

2 sweet red bell peppers, seeded and chopped

stalk of celery, coarsely chopped

3 cloves garlic or 2 long garlic scapes, chopped

2 tablespoons red wine vinegar

tablespoon raw honey (or Agave syrup)

1quarter teaspoon smoked paprika

teaspoon hot sauce

2 tablespoons tomato paste (optional)


Have On Hand:

Lemon juice, Crisp bread




(Adapted from and expanded to low-salt, low-fat (Esselstyn Plant Diet) from


For 3 Portion. Prep time 60 min and an essential maturing for 8 hours in fridge.


Peel tomatoes

Place tomatoes for 1-2 min into boiling water which should split their skin. If this does not happen hold the tomato under water with a perforated ladle and poke their skin with a sharp knife.

Transfer quickly with the perforated ladle into ice water for down cooling

Strip off the skin and collect peeled tomatoes


Chop the vegetables

Chop Coarsely

Peeled tomatoes after removing the hard stem root, read onion, peeled cucumber and seeded red bell peppers. Celery,

Mince finely garlic cloves


Set aside 20% of the vegetables as garnish

cutting larger pieces into smaller pieces


Puree remaining vegetables

Using a blender work in batches (3 batches)

Blend slowly to desired consistence of a granular puree

Add to the last batch

2 tablespoons of tomato paste

2 tablespoons of wine vinegar

tablespoon of agave syrup

1 quarter teaspoon of paprika

teaspoon of hot sauce

Combine and mix well


Mature the soup

Place in a covered container and refrigerate for at least 8 hours before serving.



Garnish served soup with chunky vegetables earlier set aside

Serve with crisp bread


Ready to peel the tomatoes


Cooling after short blanching

The cracked tomato skin facilitates stripping it off in large pieces


Removing the hard stem


Coarsly chopped tomatoes


Coarsely chopping red onion


Coarsely chopping the peeled cucumber


Coarsely chopping the red bell peppers


Coarsely chopping celery stalk


Minzing garlic colves


Ready for the soup preparation


Blending a batch of chopped vegetables





What a great way of enjoying a surplus of fresh ripe garden vegetables!

Served on a cool porch




This soup really beats the summer heat especially because I love ripe tomatoes!

Working on those tomatoes


Comments: Write to and we will add your contribution here.