Dice up into a large bowl your tomatoes, zucchini, cucumber, and garlic. I peeled the cucumber, but you can leave the skin on if you like. Set aside a little bit of the zucchini and cucumber for garnish when served.

Add your salt, white pepper, apple cider vinegar, the juice of a freshly squeezed lemon, and olive oil.

Then add the almond milk according to how thick or thin you want the consistency to be. We like our gazpacho thicker and somewhat chunky, so for a thinner kind add slightly more.

Grab a hand blender and blend away! Other blenders or food processors work too of course.

Chill in the fridge before serving and garnish with cilantro, diced cucumber and zucchini set aside previously, and a drizzle of good olive oil.