Description
A refreshing, chilled vegan soup bursting with the essence of sun-ripened tomatoes, crisp cucumbers, and fresh herbs.
Ingredients
Scale
- 2 lbs vine tomatoes
- ½ cucumber
- 1 red pepper
- 1 shallot
- 2 cloves garlic
- ¼ cup (60ml) extra virgin olive oil
- 2 tbsp (30ml) lemon juice
- 1 tsp sea salt
- ¼ tsp black pepper
- ¼ cup fresh basil
Instructions
- Blanch and peel the tomatoes by scoring them and immersing them in boiling water.
- Combine the chopped vegetables in a bowl with olive oil, lemon juice, sea salt, and black pepper; let sit for at least 20 minutes.
- Blend the mixture in a blender until smooth and velvety.
- Chill the gazpacho in the refrigerator for at least 2 hours.
- Serve in bowls and garnish with fresh basil.
Notes
Gazpacho can be made ahead and kept in the fridge for up to 3 days. You can customize it by adding other vegetables or spices as desired.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg