Description
This Easy Refreshing Vegan Gazpacho is a vibrant, chilled Spanish soup perfect for hot days. Made with fresh tomatoes, cucumber, red pepper, garlic, and a hint of lemon, it’s blended to a smooth and creamy texture, bursting with garden-fresh flavors. Quick to prepare and naturally vegan, this gazpacho is both nutritious and hydrating.
Ingredients
Scale
Vegetables
- 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
Liquids & Oils
- 1/4 cup olive oil (60 ml)
- 2 tbsp lemon juice (30 ml)
Seasonings
- 1 tsp sea salt
- 1/4 tsp pepper
Garnish
- 1/4 cup fresh basil, chopped, to sprinkle
Instructions
- Blanch and Peel 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. Drop tomatoes into the boiling water for 30 seconds. Using a slotted spoon, remove them from the boiling water and immediately submerge in the ice water for 1 to 2 minutes. The skins should now peel off easily. Discard the skins and chop the tomatoes into chunks.
- Combine Ingredients: In a large mixing bowl, combine the peeled tomatoes, chopped cucumber, red pepper, finely chopped shallot, garlic, olive oil, lemon juice, sea salt, and pepper. Stir well to combine and let the mixture sit for at least 20 minutes to allow the flavors to meld together. Stir occasionally during this time to distribute flavors evenly.
- Blend Mixture: Transfer the mixed ingredients to a blender. Blend on high speed until you achieve a smooth, creamy consistency without chunks.
- Chill the Gazpacho: Pour the blended gazpacho into a container or bowls and refrigerate for at least 2 hours to chill thoroughly and enhance flavor.
- Serve and Garnish: Ladle the chilled gazpacho into serving bowls and sprinkle generously with freshly chopped basil before serving.
Notes
- For a chunkier texture, pulse the blender instead of blending continuously.
- Adjust seasoning with extra salt or lemon juice to taste before chilling.
- This gazpacho can be stored covered in the refrigerator for up to 2 days.
- Use ripe, flavorful tomatoes for the best taste.
- If a smoother texture is preferred, strain the gazpacho through a fine sieve after blending.
