Gazpacho
Servings: 4
Calories: 91kcal
Equipment
- blender
Ingredients
- 2 pounds roma tomatoes ripe, halved and cored*
- 1/2 cucumber peeled and seeded
- 1 green bell pepper cored
- 1/2 red onion small, peeled
- 2 garlic cloves peeled
- 2 tsp sherry vinegar
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 3 tsp olive oil OPTIONAL
- 1 slice whole grain vegan bread soaked**, crusts removed
Instructions
- Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
- Refrigerate in a sealed container for 4 hours, or until completely chilled.
- Serve cold, topped with your desired garnishes: chopped herbs, homemade croutons etc
Notes
*To core your tomatoes, simply scoop out and discard the seeds and any tough white core.
**To soak your bread, run it under the sink for a second to soak it with water. Then just ring it out completely, and add the bread to the blender or food processor.
Nutrition
Calories: 91kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 661mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2025IU | Vitamin C: 57.7mg | Calcium: 37mg | Iron: 1mg
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