Before we break for the weekend, I think I found the solution to an obstacle that I’ve experienced with gazpacho. I love gazpacho. The bigger the bowl, the better. But, I’ve found that my friends don’t want a soup that is served cold. So, I decided to try something a little different with this Raspberry Gazpacho.

Red RaspberriesIt’s All in the Presentation

People eat with their eyes first. While I was prop shopping, I came across these cute mini mason jars. I knew they would be perfect for my gazpacho experiment, because instead of eating the gazpacho out of a soup bowl, why not sip it out of a little jar? When I had friends over to taste test, they ended up wanting seconds and thirds. Even Mike, who isn’t a big gazpacho fan, was impressed with the flavors and loved the smaller portion size.

Raspberry GazpachoSweet and Spicy Flavors

I was a little skeptical of this recipe at first. Raspberries in a gazpacho? But, I threw everything in my Vitamix and gave it a try. It was so delicious! Be sure to strain the seeds through a mesh sieve and let it chill for a couple hours in the fridge before serving. It’s sweet from the raspberries and has some spice from the cumin.

It reminds me of the Pineapple Sake Sangria with Jalapeno from Food & Wine, which obviously isn’t a gazpacho, but it has that sweet and spicy combo that I’m really enjoying this summer.

Raspberry GazpachoAs the week comes to a close, I’m still happy dancing about being a Best Photography Finalist with SaveurI’ve been so overjoyed by the outpouring of support and excitement from my family, friends and even people I’ve never officially met before! It’s amazing. I hope you all know how much it means to me. Thank you a million times over!



  • 2 cups raspberries
  • 2 medium tomatoes, seeded
  • 1/2 of a large cucumber, chopped and dice some for garnish
  • 1/4 cup fresh mint leaves
  • 3 tablespoons lime juice
  • 2 cloves of garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon cumin
  • Optional: Red Russian kale microgreens for garnish.


  1. Place all ingredients in a Vitamix and blend until smooth.
  2. Strain liquid through a mesh sieve to separate the soup from the seeds.
  3. Chill in fridge for a couple hours and serve in small bowls or glasses.
  4. Garnish with diced cucumber and Red Russian kale microgreens.

All images © Regan Baroni 2016.


Disclosure: This post was in collaboration with Vitamix. As always, all opinions are my own. Thank you for supporting the brands that keep me cooking and shooting!


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