Magnifico Tomato Gazpacho

By Super Natural Chef Kari Bernardi

(Vegan and Gluten-Free)

Prep Time: 25 min



  • 4 Cups Magnifico Tomatoes, quartered
  • 1/2  Cup Celery, diced
  • 1/2  Cup Cucumber, seeded and diced
  • 1/2  Cup Tribelli Bell Peppers, diced
  • 1/2  Cup Radishes, thinly sliced
  • 2 Tablespoons Green Onion, thinly sliced
  • 2 Tablespoons Fresh Parsley, minced
  • 2 Tablespoons Fresh Cilantro, minced
  • 2 Tablespoons Fresh Orange Juice
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Salt
  • Pinch of Smoked Paprika
  • Pinch of Cumin
  • Freshly Ground Pepper


  • 1 Cup Avocado, peeled, seeded, and cut into small chunks.
  • ¼ Cup Toasted Pumpkin Seeds


  1. Put Magnifico Tomatoes in mixing bowl with Celery, Cucumber, Tribelli Bell Peppers, Radishes,  Green Onion, Parsley and Cilantro.
  2. Coat with the orange juice, oil, salt and seasonings and stir lightly to incorporate.
  3. Eat immediately or chill in the fridge for 1/2 hour.


Pour each portion into an individual bowl and top with chunks of Avocado and Toasted Pumpkin Seeds.