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Gazpacho brings vegetables, avocado, herbs, and tomato juice together without heat. Lime adds acidity, and chilling gives the finished soup its refreshing character.

Tomato juice or V8 supplies extra liquid, while lime juice and flaxseed or hemp oil provide acidity and body. Avocado makes the texture richer without turning the soup heavy.

Pulse to a fairly smooth texture, then chill the soup. Add yogurt and parsley to each serving at the table.

Ingredients

• 2 cloves garlic
• 1 large jalapeño pepper
• 2 cups cucumbers, roughly chopped
• 2 celery stalks with leaves, sliced
• 1 red bell pepper, roughly chopped
• 1 small red onion, sliced
• 4 tomatoes, sliced
• 1 avocado, roughly chopped
• 1 cup fresh parsley, roughly chopped
• 1 cup tomato juice or V8 juice
• 1/2 cup fresh lime juice
• 1/4 cup flaxseed oil or hemp oil
• 1 teaspoon ground cumin, or more to taste
• Salt and freshly ground pepper to taste
• A few parsley sprigs, for garnish
• 1 cup plain yogurt, for garnish

Method

First mince garlic and jalapeño in a processor or blender. Pulse in cucumber, celery, pepper, onion, and tomatoes. Add avocado, parsley, tomato juice, lime juice, oil, cumin, and seasoning, then pulse to a fairly smooth texture. Chill thoroughly. Add yogurt and parsley to each portion when serving. Serves 6–8.