Vegan Gazpacho Soup Recipe
Vegan Gazpacho soup is delicious and easy cold summer soup. This raw blender soup is wholesome and healthy cold vegetarian soup that whole family will love.
Servings: 6 cups
Calories: 181kcal
Ingredients
- 4 cups red ripe tomatoes seeded and diced
- 2 cups cucumber diced
- 2 cups red onions diced
- 2 cups red bell pepper diced
- 1 cup celery diced
- 1-2 garlic cloves minced
- ¼ cup red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
For Garnishe ( optional)
- Pinch of cayenne pepper or smoked red paprika
- Diced vegetables and herbs used in the soup
Useful Kitchen Tools
Instructions
- Cut vegetables into big chunks . I prefer to de-seed the tomatoes. If the cucumbers have tough seeds, remove them too.
- One by one add all the ingredients in the blender jar. You may have to batch blend it if everything doesn’t fit in one bowl.
- Run the blender to make a smooth puree. Taste, and season with extra salt and pepper and/or lemon juice if needed.
Cover and refrigerate for a few hours to chill. Or serve immediately, topped with your desired garnishes.
Notes
1) I do not sieve the soup, but you certainly can if you like super smooth puree.
2) If you feel the soup is too thick for the consistency, add some water and quickly blend it.
3) If the tomatoes are too sweet, drizzle some lemon juice as a garnish to balance the flavors.
4) This soup tastes best when chilled so make it as early as possible and then refrigerate until ready to serve.
5) The beauty of this bright and colorful soup is that it's very versatile and adaptable. You can use whatever fresh veggies you have in hand.
Nutrition
Serving: 1cup | Calories: 181kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 350mg | Fiber: 7g | Sugar: 15g