Gazpacho of a different sort

Gazpacho is a cold Spanish raw vegetable soup, originating in the southern region of Andalusia. This gazpacho is a bit unusual but very tasty. It’s raw and chilled, making it very refreshing in warm weather.

Gazpacho of a different sort

Serving Size: 4


  • 3 cups of vegetable juice, chilled
  • 1 clove garlic minced
  • dash onion salt
  • 1 tablespoon fennel seeds, ground
  • 1 red bell pepper, finely chopped
  • 1 fennel bulb,
  • 2 cobs fresh corn, corn cut off the cob
  • dash Tabasco
  • pinch salt
  • dash cumin (optional)
  • splash of lime juice (optional)
  • fennel fronds and ground fennel seeds as garnish


  1. Put the chilled vegetable juice in a large bowl.
  2. Cut the corn off the cob and add to the vegetable juice.
  3. Remove the outer leaves of the fennel and finely slice the rest of the fennel, reserve a few fronds as garnish.
  4. Grind the fennel seeds.
  5. Add most to the juice, reserving a little as garnish.
  6. Mince the garlic and chop the red bell pepper.
  7. Add to the juice.
  8. Season to taste with lime juice, cumin, Tabasco and a pinch of salt.
  9. Ladle the soup into bowls or glasses and serve garnished with the fennel fronds.

Most store-bought juice has been pasteurized and is therefore not strictly raw. The best way to get unpasteurized juice is to juice it yourself or get it fresh at a juice bar.