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Raw Vegan Tomato-Pepper-Avocado Soup in two glasses and served with straw

Raw Vegan Tomato-Pepper-Avocado Soup

  • Author: Michal Martinek
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: Serves 4


Somewhere between gazpacho and a green shake, it’s made with raw ingredients and loaded with vitamins and nutrients.  


  • 5 medium tomatoes, chopped
  • 1 green pepper, seeded and chopped
  • 2 tbsp chopped, peeled shallot
  • 1 ripe avocado, peeled, pitted and chopped
  • 2 celery stalks, chopped
  • Juice of one large lemon
  • 2 garlic cloves, peeled
  • ½ cup chopped fresh parsley,
  • ¼ cup chopped fresh basil
  • ½ teaspoon sea salt
  • 2 tablespoons nutritional yeast
  • 23 cups water


  1. Place all ingredients in a blender and add 2 cups of water. Blend until smooth.
  2. Keep adding water by a 1/4 cup to adjust how thick or thin you like it. Taste for salt and add more if you like
  3. Serve cold. This soup will last for up to five days in the refrigerator.


  1. Nutritional yeast adds a nice cheesy and creamy taste, but it’s not a raw product as it has to be pasteurized. Skip it if you only eat raw vegan diet.