Easy Gazpacho
A refreshing vegan cold soup made with fresh vegetables, perfect for hot days.
Ingredients
Main Ingredients
- 2 lb vine tomatoes (chopped, about 6 tomatoes) Use ripe, flavorful tomatoes for the best taste.
- 1/2 unit cucumber (chopped)
- 1 unit red pepper (chopped)
- 1 unit shallot (finely chopped)
- 2 cloves garlic (finely chopped)
- 1/4 cup olive oil (60 ml)
- 2 tbsp lemon juice (30 ml) Adjust to taste.
- 1 tsp sea salt Add more to taste if needed.
- 1/4 tsp pepper
- 1/4 cup fresh basil (chopped, to sprinkle) Add at serving.
Instructions
Preparation
- 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. Discard the skins and chop the tomatoes into chunks.
- In a large mixing bowl, combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper. Mix everything well and let it sit for at least 20 minutes to let the flavors meld together. Stir occasionally.
- Transfer the ingredients to a blender and blend on high until smooth.
- Chill the soup for at least 2 hours before serving.
Serving
- Serve the gazpacho cold in bowls. You can add extra toppings like croutons, more chopped veggies, or a drizzle of olive oil for added flavor.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3 days. If it separates, just stir it before serving again. This soup pairs well with crusty bread for a light meal.