Easy Gazpacho
A quick, refreshing, and vibrant vegan gazpacho made from ripe tomatoes and fresh vegetables, perfect for warm summer days.
Ingredients
Base Ingredients
- 2 lb vine tomatoes (chopped, about 6 tomatoes) Choose ripe tomatoes for best flavor.
- 1/2 piece cucumber (chopped)
- 1 piece red pepper (chopped)
- 1 piece shallot (finely chopped)
- 2 cloves garlic (finely chopped)
Flavor Enhancers
- 1/4 cup olive oil (60 ml)
- 2 tbsp lemon juice (30 ml)
- 1 tsp sea salt Adjust to taste.
- 1/4 tsp pepper Adjust to taste.
- 1/4 cup fresh basil (chopped, to sprinkle) For garnish.
Instructions
Preparation
- Wash and chop all your vegetables.
Blending
- In a blender, combine the chopped tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth, adjusting texture to your liking.
Chilling
- Transfer your gazpacho to a bowl and cover. Refrigerate for at least 2 hours before serving.
Serving
- Give the soup a quick stir, ladle into bowls, and sprinkle with fresh basil before serving.
- Savor each refreshing spoonful of your homemade gazpacho.
Notes
For added flavor, consider adding cayenne pepper or experimenting with different vegetables like zucchini or celery. Ensure the gazpacho is well-chilled before serving.