½ red onion, chopped

1 green bell pepper, chopped

1 cucumber, chopped

1 carrot, chopped

2 ribs celery, chopped

2 Roma tomatoes, chopped

1 clove garlic, crushed

½ cup fresh parsley, chopped

2 cups pichuberries, divided

3 cups vegetable stock

Juice of 1 lime

2 tablespoons white wine vinegar

2 tablespoons olive oil

Salt and pepper to taste


  1. Place onion, bell pepper, cucumber, carrot, celery, tomatoes, garlic, parsley and 1 cup of pichuberries in a large bowl.  Toss to combine.
  2. In a separate bowl, combine vegetable stock, lime juice, vinegar and olive oil.
  3. Place half of the vegetable mixture in the blender.  Puree with half of the liquids.  Repeat with remaining vegetables and liquids.  Add salt and pepper to taste.
  4. Refrigerate for one hour before serving to let flavors marinate.  Adjust salt and pepper if necessary.  Slice the remaining cup of pichuberries and add to gazpacho just before serving.
Recipe by Manuel Villacorta, MS, RD author of Peruvian Power Foods and Whole Body Reboot

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