This recipe was comes from a recipe in “Living Without” August/September 2008. I have changed very little from the original because it is delicious! Hope you enjoy!

• 3 lbs. Very Ripe Tomatoes, cored and rough cut
• 1 Cucumber, peeled, seeded, rough cut
• 1 Red Bell Pepper, cored, seeded, rough cut
• 1 Jalepeno Pepper, seeded, chopped
• 2 Medium Stalks Celery, rough cut
• 1 Bunch Green Onions, sliced
• 1/2 cup Fresh Cilantro, chopped
• 1/2 cup Fresh Basil, chopped
• 2 cups Fresh Tomato Puree
• 1 cup Fresh Pineapple, chopped
• 1 Ripe Mango, chopped
• 1 Ripe Avocado, chopped

Place chopped vegetables, fruit and herbs in a stock pot. Pour in the tomato puree. 

Using an immersion blender, pulse all ingredients. Gazpacho should be slightly chunky, not pureed. Taste and adjust seasoning if necessary. 

Pour into a serving bowl/container, cover and refrigerate until well chilled, about 2-3 hours. This allows the flavors to get to know each other better. Serve cold.

Serves 8-10 people.

Note: also delicious with black beans and fresh sweet corn added.