Vegan Gazpacho

Blender or food processor; Large bowl; Small bowl; Knife; Cutting board

10 minutes

30 minutes

Spanish

Vegan, Gazpacho, Soup, Vegetables, Herbs

Main Course

Blending

Vegan

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2 large tomatoes, diced

1/2 cucumber, diced

1/2 red bell pepper, diced

1/4 cup red onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon sugar or honey (optional)

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons fresh parsley or cilantro leaves (optional)

In a large bowl combine the tomatoes, cucumber, bell pepper, onion and garlic.

In a small bowl whisk together the olive oil, vinegar, sugar or honey (if using), salt and pepper until combined. Pour over the vegetables and mix until everything is evenly coated.

Let the mixture sit for 10 minutes to allow the flavors to meld together.

Transfer the mixture to a blender or food processor and blend until smooth. Taste and adjust seasoning if needed. If desired add in some fresh parsley or cilantro leaves for extra flavor.

Serve chilled with some crusty bread or crackers on the side if desired. Enjoy!

Calories – 160 kcal; Fat – 2g; Carbohydrates – 32g; Protein – 4g; Fiber – 6g

This vegan gazpacho is an easy and delicious cold soup that can be made in just 30 minutes! It’s packed with flavor from fresh vegetables and herbs and makes for a perfect summer meal when served chilled with some crusty bread or crackers on the side!

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