This refreshing and energising gazpacho has endless health benefits in the combination of veggies used and the inclusion of apple cider vinegar, a fermented product that improves digestion and intestinal health. To add to the benefits, we're leaving the soup to ferment further in the refrigerator.
— Serves 3
Total Time
1 Hour
For the liquids
5 large ripe tomatoes
240ml of water
35g of basil
2 garlic cloves
3 tbsp of lemon juice
2 tbsp of apple cider vinegar
2 tbsp of raw honey or 2 Medjool dates, pitted
2 tbsp of extra virgin olive oil
1 tsp of Himalayan salt
For the solids
1 red pepper, deseeded
1/3 of a large cucumber
2 celery sticks
150g of pineapple, peeled and cored
1 avocado
Herbs of your choice, to taste
Step 1

Blend the liquids ingredients together in a blender until smooth.

Step 2

Chop all the solids ingredients into small cubes, put them in a bowl and stir them together to mix up the colours. Scoop a helping of this mixture into each of three soup bowls, reserving some for garnish, and pour the liquid part on top. Sprinkle with the reserved cubed veggies to serve.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily