Orange and Avocado Gazpacho

Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.

Serves: 6


  • 6 fresh tomatoes, diced (about 4 cups)
  • 2 medium red bell peppers, diced (about 2 cups)
  • 2 cucumbers, peeled, seeded and diced
  • ½ small sweet onion, peeled and minced
  • 2 medium garlic cloves, minced
  • ⅓ cup red wine vinegar
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 5 cups tomato juice
  • 1 cup water
  • 1 teaspoon Bragg Liquid Amino Acids
  • 2 teaspoons fresh Greek oregano, minced
  • 2 teaspoons fresh Greek basil, minced
  • 2 avocados, thinly sliced
  • 2 oranges, peeled and sectioned
  • Extra virgin olive oil


Combine the tomatoes, red peppers, cucumbers, onion, garlic, vinegar, salt, and pepper in a large glass bowl. Allow to sit for 10 to 15 minutes. Stir in tomato juice, water, amino acids, oregano, and basil. Cover and refrigerate for 3 hours or up to 2 days. Before serving, top with a thin slice of avocado and orange. Drizzle with extra virgin olive oil.

Orange and Avocado Gazpacho