Three glasses filled with gazpacho made with Navitas Organics Acai Powder.

Acai Gazpacho Recipe

A slightly fruity superfood variation of the classic chilled Spanish soup, this refreshing gazpacho is the perfect warm-weather dish.

INGREDIENTS 

1 cup cucumber, peeled and chopped 

⅓ cup red bell pepper, chopped

2 Tbsp. shallot, minced 

3 cups strawberries, halved

1 tomato, chopped

1½ Tbsp. Navitas Organics Acai Powder

1 Tbsp. olive oil

1 Tbsp. agave nectar

2 Tbsp. balsamic vinegar

⅓ cup fresh basil, chopped

½ tsp. sea salt

1 cup water

DIRECTIONS 

In a food processor, combine the cucumber, red bell pepper, shallot and one cup of the halved strawberries. Pulse the machine several times to chop the mixture into small bits. Transfer the mixture into a large bowl and set aside.

To the empty food processor, add the remaining two cups strawberries, as well as the tomato, acai powder, olive oil, agave, balsamic vinegar, basil, salt and water. Process until fully pureed. Pour the blended mixture into the large bowl with the chopped ingredients and mix to combine.

Cover and refrigerate for a minimum of two hours (or overnight) to allow the flavors to fully incorporate. Serve chilled.

Refrigerated gazpacho will last up to five days.

Makes 4-6 servings

 

Submitted by Julie Morris | Luminberry
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Image of Acai Gazpacho Recipe

Acai Gazpacho Recipe

Julie Morris | Luminberry

Servings

4 to 6

A slightly fruity superfood variation of the classic chilled Spanish soup, this refreshing gazpacho is the perfect warm-weather dish.

Ingredients

  • 1 cup cucumber, peeled and chopped 
  • ⅓ cup red bell pepper, chopped
  • 2 Tbsp. shallot, minced 
  • 3 cups strawberries, halved
  • 1 tomato, chopped
  • 1½ Tbsp. Navitas Organics Acai Powder
  • 1 Tbsp. olive oil
  • 1 Tbsp. agave nectar
  • 2 Tbsp. balsamic vinegar
  • ⅓ cup fresh basil, chopped
  • ½ tsp. sea salt
  • 1 cup water
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Directions

  1. In a food processor, combine the cucumber, red bell pepper, shallot and one cup of the halved strawberries. Pulse the machine several times to chop the mixture into small bits. Transfer the mixture into a large bowl and set aside.
  2. To the empty food processor, add the remaining two cups strawberries, as well as the tomato, acai powder, olive oil, agave, balsamic vinegar, basil, salt and water. Process until fully pureed. Pour the blended mixture into the large bowl with the chopped ingredients and mix to combine.
  3. Cover and refrigerate for a minimum of two hours (or overnight) to allow the flavors to fully incorporate. Serve chilled.
  4. Refrigerated gazpacho will last up to five days.
Servings: 4 to 6
Submitted by:

Julie Morris | Luminberry