Gazpacho (Vegan)
Ingredients:
- 738 g (6) ripe tomatoes
- 300 g (1) cucumber
- 119 g (1) red bell pepper
- 80 g (1/2) red onion
- 6 g (2 cloves) garlic
- 45 ml (3 tbsp) olive oil
- 30 ml (2 tbsp) red wine vinegar
- 1 slice bread, torn (optional, for texture)
- Salt and pepper, to taste
Features:
Gluten-Free
Raw
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Chill the gazpacho the full hour before serving, and taste it again once it's cold — chilling mutes seasoning, so it often needs a bit more salt or vinegar than it seemed to right after blending.
Instructions:
- Blend: Combine all the vegetables, garlic, olive oil, vinegar, and bread (if using) in a blender.
- Adjust Texture: Blend until smooth, or leave slightly chunky if preferred.
- Season: Season with salt and pepper to taste.
- Chill: Chill for at least 1 hour before serving.
- Serve: Serve cold, garnished with diced vegetables and a drizzle of olive oil.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The ripe tomatoes adds bright acidity and juicy body. The cucumber adds a cool, crisp freshness. The red bell pepper adds sweetness and a pop of color. The red onion adds sweetness and depth as it cooks down.
Gazpacho (Vegan)
Ingredients:
- 738 g (6) ripe tomatoes
- 300 g (1) cucumber
- 119 g (1) red bell pepper
- 80 g (1/2) red onion
- 6 g (2 cloves) garlic
- 45 ml (3 tbsp) olive oil
- 30 ml (2 tbsp) red wine vinegar
- 1 slice bread, torn (optional, for texture)
- Salt and pepper, to taste
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The ripe tomatoes adds bright acidity and juicy body. The cucumber adds a cool, crisp freshness. The red bell pepper adds sweetness and a pop of color. The red onion adds sweetness and depth as it cooks down.
Prep:
Chill the gazpacho the full hour before serving, and taste it again once it's cold — chilling mutes seasoning, so it often needs a bit more salt or vinegar than it seemed to right after blending.
Instructions:
- Blend: Combine all the vegetables, garlic, olive oil, vinegar, and bread (if using) in a blender.
- Adjust Texture: Blend until smooth, or leave slightly chunky if preferred.
- Season: Season with salt and pepper to taste.
- Chill: Chill for at least 1 hour before serving.
- Serve: Serve cold, garnished with diced vegetables and a drizzle of olive oil.
