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If you have spent any time in Europe travelling through Spain and surrounding Islands, you would have most likely experienced the joy that is chilled, refreshing  and very clean eating - Spanish Gazpacho soup.  In the summer heat, this dish is enjoyed daily there, bringing your core temperature down and celebrated as a super light, healthy entrée, especially when a hot dish just won't do!

My recipe is inspired from my years as a super yacht chef in the Mediterranean, and the many guests I catered to seemed to really love it! It really does cool you down, add a block of ice just before serving. 

Ingredients: Fresh acid free tomato, cucumber, red, yellow & green capsicum, red onion, extra virgin olive oil, sherry vinegar, garlic, Himalayan Salt and vegan broth.

GARNISH TIP: It's pretty amazing as is, but if you feel like jazzing it up, crumbling feta, topping with freshly chopped herbs of your choice like basil or coriander, a dash of chili sauce, chopped fresh chili or lime chili salt, a swirl of olive oil and some yummy bread to sop up all the goodness....

Allergens - While much care is taken crafting your soups and broths, it is made in a kitchen handling gluten-containing cereal grains, milk, soy products, sesame, peanuts, tree-nuts, fish & shellfish.

Refrigerate and use within 7-9 days. Can be frozen for up to 3 months, remove from glass jar before freezing. 2-3 servings ( depending on your appetite!)