Description
A refreshing chilled vegetable soup bursting with flavors, perfect for summer days.
Ingredients
Scale
- 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)
- 1/4 cup olive oil (60 ml)
- 2 tbsp lemon juice (30 ml)
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup fresh basil (chopped, to sprinkle)
Instructions
- Prepare the Veggies: Wash and chop your tomatoes, cucumber, red pepper, shallot, and garlic.
- Blend the Base Ingredients: Toss all your chopped veggies into a blender and blend on high.
- Add Olive Oil and Lemon Juice: While the blender is running, drizzle in the olive oil and lemon juice.
- Season to Taste: Add in the sea salt and black pepper, blend again to combine.
- Chill Out: Transfer the gazpacho into a bowl and let it chill in the fridge for at least an hour.
- Serve & Garnish: Pour into bowls, drizzle with olive oil, and sprinkle fresh basil.
Notes
Feel free to experiment with flavors by adding different herbs or spices. Gazpacho tastes better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gazpacho, vegan soup, summer recipe, chilled soup, healthy appetizer