Recipe Courtesy of Vegan Fusion World Cuisine

40 minutes / 4-5 servings

4 Cups Tomato juice, fresh
4 large Roma tomatoes, grilled (1 ½ C chopped)
2/3 Cup Filtered water or vegetable stock
2/3 Cup Cucumber, peeled, seeded & diced
2/3 Cup Corn, fresh or frozen
½ Cup Green bell pepper, diced
1/3 Cup Red onion, diced
3 Tbl Lime juice, fresh squeezed
3 Tbl Cilantro, minced
1 Tbl Nama shoyu, or to taste
1 Tbl Basil, minced
1 ¼ tsp Cumin powder, toasted
1 tsp Garlic, minced
1 tsp Jalapeño pepper, seeded & minced
½ tsp Chili powder
½ tsp Hot sauce (optional)
Pinch Cayenne pepper
• Sea salt, to taste
• Black pepper, ground to taste


1. Place tomatoes and juice in blender and blend until smooth. Place in a large mixing bowl with remaining ingredients and mix well. Serve chilled, the colder the better. Goes great with Korn Bread.



Commercially-available Spicy Tomato Vegetable Juice may replace tomato juice,

and canned fire roasted tomatoes may replace grilled tomatoes. For a Live Gazpacho, do not grill the tomatoes, roast the jalapeño pepper or toast the cumin powder and use freshly-juiced tomatoes.