Description
A refreshing and healthy gazpacho recipe perfect for hot days, using fresh and vibrant ingredients for a delicious vegan option.
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
- Peel the skins from the tomatoes: Fill a large bowl with ice water. Bring a large pot of water to a boil. Slice a small “X” into the bottom of each tomato and drop them into the boiling water for 30 seconds. Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes. The skins should now easily peel away. Discard the skins and chop the tomatoes into chunks.
- Combine the chopped tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper in a large mixing bowl. Mix well and let sit for at least 20 minutes for the flavors to meld.
- Transfer the mixture to a blender and blend on high speed until smooth. Chill for at least 120 minutes before serving.
- Serve in bowls, sprinkled with fresh basil.
Notes
Use ripe, flavorful tomatoes for the best taste. Adjust vegetable quantities to personal preference. For a thinner consistency, add cold water.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 560mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gazpacho, vegan recipe, cold soup, summer dish, refreshing appetizer