Vegan Gazpacho
An ice-cold Spanish soup of tomato and vegetables, blended until silky smooth, a refreshing, no-cook dish perfect for hot days.
Total time
20 min
Prep
20 min
Cook
0 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
1kgvery ripe tomatoes
1cucumber, peeled
1red pepper, deseeded
1small red onion
2 clovesgarlic
3 tbspsherry vinegar or red wine vinegar
100mlextra virgin olive oil
1 tspsalt
100gstale bread, soaked in water
cucumber, pepper and olive oilto garnish
Instructions
1
Roughly chop all vegetables.
2
Squeeze soaked bread dry.
3
Blend all vegetables with bread, vinegar and olive oil until very smooth.
4
Pass through a fine sieve for silky texture.
5
Season generously with salt.
6
Taste and adjust vinegar and salt.
7
Refrigerate at least 2 hours until very cold.
8
Serve in cold bowls with diced cucumber, pepper and a drizzle of olive oil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
237
Protein
1.2g
Fat
23.2g
Carbs
7.5g
Fiber
1.5g
Sodium
482mg
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