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Easy Gazpacho Recipe (Vegan)

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A refreshing vegan gazpacho showcasing the vibrant flavors of summer.

Ingredients

Scale
  • 2 lb vine tomatoes (chopped, about 6 tomatoes)
  • 1/2 cucumber (chopped)
  • 1 red pepper (chopped)
  • 1 shallot (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1/4 cup olive oil (60 ml)
  • 2 tbsp lemon juice (30 ml)
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 cup fresh basil (chopped, to sprinkle)

Instructions

  1. Prep your veggies: Start off by chopping your vine tomatoes, cucumber, red pepper, shallot, and garlic.
  2. Gather everything: Place the chopped veggies in a large mixing bowl.
  3. Blend time: Transfer half of this mixture to a blender with olive oil, lemon juice, sea salt, and pepper. Blend until smooth, about 30 seconds.
  4. Combine blended and chunky: Pour the blended mixture back into the bowl with the remaining chunky veggies.
  5. Taste test: Adjust salt, pepper, or lemon juice as needed for flavor.
  6. Chill out: Cover the bowl and refrigerate for at least an hour.
  7. Serve: Stir the gazpacho and ladle into bowls, garnishing with fresh basil.

Notes

If you find yourself with extra gazpacho, it keeps well in the fridge for 2-3 days. Can be made a day in advance for enhanced flavors.

Nutrition

Keywords: gazpacho, vegan soup, summer recipe, cold soup, healthy recipes

Find it online: https://pureproteinbites.com/minute-vegan-gazpacho-fresh-no-cook-summer-soup/