by Mia Rigden
Board-certified nutritionist, classically trained chef

This classic Spanish chilled soup is just as refreshing as it is nourishing. With in-season tomatoes, cucumber, bell pepper, red onion and garlic, this gazpacho is literally bursting with vitamin C to keep you feeling good during the final days of summer. Amplify your immune support with 1000mg of my favorite liposomal vitamin C from LivOn Labs. 


  • 2 pound roma tomatoes, roughly chopped
  • ½ large hothouse cucumber or 2 Persian cucumbers, peeled, deseeded and roughly chopped, plus more for garnish 
  • ½ green bell pepper, destemmed, deseeded and roughly chopped, plus more for garnish 
  • ½ red onion, peeled and roughly chopped
  • 1 garlic clove, peeled 
  • 2 tablespoons sherry vinegar
  • 1 teaspoon ground cumin 
  • ⅓ cup olive oil, plus more for garnish 
  • Cherry tomatoes, quartered, for garnish 
  • Kosher salt 


  1. Add the tomatoes, cucumber, bell pepper, red onion and garlic to a mixing bowl. Season with salt and sherry vinegar and let sit for 10-30 minutes to allow the flavors to combine. 
  2. Then, add them to a high speed blender (you may need to add in ⅔ at first if it’s too much for the blender) with the olive oil and cumin, and blend until smooth. 
  3. Using a fine strainer or mesh sieve, strain the liquid to get out any larger chunks. Place in a glass jar and refrigerate for at least 30 minutes before serving. 
  4. Serve with a garnish of finely chopped cherry tomatoes, cucumbers and bell pepper, a drizzle of olive oil and a sprinkle of sea salt. 


Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise (2023), a comprehensive, encouraging guide to healthy eating with 100 original, nutritionally-balanced and flavor-enriching recipes. Learn more about working with Mia on her website, check out an online course, and follow on Instagram @mia_rigden for science-backed, practical nutrition advice.