Cherry Tomato and Basil Gazpacho

On this episode of The Veggie Chest, Dr. Ruby whips up a savory cherry tomato, basil gazpacho! It's quick, easy and delicious - made in minutes!


Cherry tomatoes 1 Pint (Organic, red and yellow combined)
Coconut milk 3/4 Cup (12 tbs)
Fresh basil 1/4 Cup (4 tbs)
Cayenne 1 Pinch
Sea salt 1/8 Teaspoon
Garlic 2 Clove (10 gm)
Water 1/8 Cup (2 tbs)



1. In a blender drop in cherry tomatoes, basil, coconut milk, cayenne, sea salt, garlic and little bit water.

2. Blend it until a smooth paste is formed.


3. Pour into serving dishes and enjoy it all by itself or with a salad of your choice.

Recipe Summary

Difficulty Level: Very Easy
Servings: 3

Nutrition Facts

Serving size

Calories 193Calories from Fat 130

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 149 mg6.21%

Total Carbohydrates 12 g4%

Dietary Fiber 2 g8%

Sugars 7 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet