Easy Gazpacho Recipe (Vegan)
Classic Easy Gazpacho Recipe (Vegan) made with fresh tomatoes, cucumber, peppers, and olive oil for a refreshing chilled Spanish soup.
- Prep Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
Ingredients
2 lbs 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 tablespoons lemon juice (30 ml)
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped (for garnish)
Instructions
Fill a large bowl with ice water and bring a large pot of water to a boil.
Slice a small “X” into the bottom of each tomato.
Place the tomatoes into the boiling water for 30 seconds.
Using a slotted spoon, transfer the tomatoes immediately into the ice water and let them sit for 1 to 2 minutes.
Peel away the tomato skins and discard them. Chop the peeled tomatoes into chunks.
In a large mixing bowl, combine the chopped tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and black pepper.
Stir well and let the mixture sit for at least 20 minutes to allow the flavors to develop. Stir occasionally.
Transfer the mixture to a blender and blend on high speed until smooth.
Refrigerate the gazpacho for at least 2 hours until thoroughly chilled.
Serve cold in bowls topped with fresh chopped basil.
Notes
Use ripe summer tomatoes for the best flavor and natural sweetness.
Chilling the soup longer enhances the taste even more.
For a chunkier texture, reserve a small portion of chopped vegetables before blending and stir them in afterward.
Serve with crusty bread or croutons for a more filling meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://allcookedup.com/easy-gazpacho-recipe-vegan/
