Rhubarb Gazpacho

This recipe is courtesy of Matthew Kadey MSc., RD Writer, Photographer //

James Beard Award Winner (Food Journalism 2013)


Ready in 20 minutes (not including chill time)

Makes 6 Servings


  • 1⁄2 cup orange juice
  • 3 medium sized tomatoes, quartered
  • 1 red bell pepper, quartered
  • 1 cup sliced rhubarb
  • 1⁄2 English cucumber, chopped
  • 1⁄4 cup fresh mint or basil
  • 2 garlic cloves, chopped
  • 2 scallions, chopped
  • 2 tbsp red wine vinegar
  • 1⁄2 tsp smoked paprika
  • 1⁄2 tsp salt
  • 1⁄2 tsp black pepper
  • 3 tbsp Three Farmers Camelina oil
  • Three Farmers Balsamic & Cracked Pepper Roasted Chickpeas (garnish/topper)
  • 3 oz feta cheese, diced (optional)
  • 4 tbsp hemp hearts (optional)
  • Microgreens (optional)


Place all of the ingredients except the camelina oil, feta cheese, hemp hearts, and microgreens in a large blender container or food processor container and blend until nearly smooth. With the machine running (on low speed if using a blender), slowly pour in camelina oil through the feed tube until incorporated. Chill soup for at least 2 hours before serving.

Serve garnished with any combination of Three Farmers Balsamic & Cracked Pepper Roasted Chickpeas, feta cheese, hemp seeds, and microgreens if desired.

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