Gazpacho
Vegan, gluten-free, grain-free, no bake/raw, nut-free, refined sugar-free, soy-free
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This is the perfect soup to serve on a hot summer day. Bonus points if you’re eating outside! A word to the wise, this recipe makes a lot—almost 8 cups. I find it barely fits in my 64-ounce Vitamix. If you are using a smaller blender, I recommend blending the soup in batches before mixing it all together at the end.
Yield
2 litres (8 cups)
Prep Time
10 Minutes
Cook time
0 Minutes
Chill time
3 to 4 hours, or overnight
Total Time
10 Minutes
Ingredients:
- 2 cups (500 mL) vegetable cocktail or tomato juice*
- 1 1/2 pounds (0.6 kg) tomatoes, cored and roughly chopped
- 1 medium/large (425 g) red pepper, seeded and roughly chopped
- 1 medium/large English cucumber, peeled and roughly chopped
- 1/4 cup (30 g) chopped sweet onion
- 1 medium/large garlic clove
- 1 tablespoon (15 mL) fresh lime juice, or to taste
- 2 tablespoons chopped fresh parsley (optional)
- Fine sea salt, to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 1/2–3 tablespoons (22.5 to 45 mL) red wine vinegar, to taste
- Chopped bell peppers, avocado, green onion, olive oil, croutons, etc., for serving
Directions:
- Combine the vegetable cocktail or tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, and parsley (if using) in a blender and blend until smooth.
- Add in the rest of the seasonings (salt, red pepper flakes, pepper, and vinegar) to taste, and blend again.
- Pour into a 2-litre/8 cup glass jar and secure lid. Chill for 3 to 4 hours, or overnight.
- Before serving, shake the jar to combine. Pour into bowls, and garnish with your desired toppings (such as chopped peppers, avocado, green onion, croutons, olive oil, etc.). Leftovers will keep in the fridge for up to 3 days.
* I like to use Lakewood Organic Super Veggie Cocktail.