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Creamy Spirulina Gazpacho

Creamy Spirulina Gazpacho

When the temperatures outside are in the 90s my rooftop garden is usually filled with bursting red heirloom tomatoes. What better way of using them up then making a flavorful Andalusian Gazpacho?

Creamy Spirulina Gazpacho

My secret tip to ensure that absolutely all of the amazing flavors of my vegetables end up in the soup is to de-water them. Dice your tomatoes and cucumber, mix them with a little bit of salt and let them sit on your kitchen counter for at least 30 minutes. I collect the juice to soak the bread - that way I keep all the summer aromas inside the soup. By stirring in a couple of tablespoons of fresh Spirulina, the Gazpacho becomes incredibly rich. The earthiness complements the freshness of the summer vegetables and adds an extra punch of micro-nutrients.

In Spain Gazpacho is more of a vague concept than a precise recipe. For centuries Spanish farmers have turned any leftovers - stale bread, almonds, garlic, tomatoes - into a simple, but flavorful cold soup. The only ingredient that has been consistent whatsoever is the bread, it gives the soup its substance and texture. So feel free to experiment with the ratios and add whatever you have left in your fridge.


  • ½ cucumber (or one of my small rooftop cucumbers)

  • 1 large green or red bell pepper

  • 2 lb very ripe red tomatoes, preferably heirloom

  • 1 shallot

  • 1-2 garlic cloves

  • 1 Chili

  • 1 slice of old sandwich toast or other white bread

  • 2 tablespoons (or more) sherry or red wine vinegar

  • 3 tablespoons fresh Spirulina

  • 3 tablespoons olive oil, plus more for drizzling

  • your preferred herbs: parsley, chives, basil, thyme

  • some fresh bread for serving

  1. Cut some cucumber, tomatoes and bell pepper into small pieces and set aside for serving.

  2. Coarsely chop remaining cucumber, tomatoes and bell pepper and place in a large bowl. Add shallot, garlic, chili, vinegar and salt to bowl and let stand 30 minutes at room temperature to let flavors meld.

  3. Transfer tomato mixture to a blender. Soak bread in the accumulated vegetable juice and add to the blender. Add the fresh Spirulina and a little bit of oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.

  4. Serve with the chopped vegetables, drizzle with oil and season with salt, pepper and vinegar. Goes best with some fresh bread.

  5. Gazpacho can be made a day ahead. A night in the fridge will help the flavor unfold.