Tomato Gazpacho Soup Recipe

Serves 4 servings




  1. Roughly chop the tomatoes, and red bell pepper and spring onion, Place the chopped veggies in a bowl of food processor, blend until pureed and smooth.
  2. Add the garlic, cumin, paprika, salt, pepper, olive oil and camel milk. Process again until well blended.
  3. Transfer to an airtight container, refrigerate for at least 2 hours to allow the flavors to develop.
  4. When chilled, give the soup a quick stir and pour into serving bowls, top with chopped green onion and serve.

Recipe by Camel Milk - Camel Milk 100% Raw & Natural - Camel Milk at