Easy Gazpacho Recipe (Vegan)

why make this recipe

Gazpacho is a light and refreshing dish, perfect for hot summer days. It’s made from fresh vegetables, making it a healthy and vegan-friendly option. With its vibrant flavors and beautiful colors, this dish not only tastes great but also looks appealing on the table. If you love quick and easy recipes, you might also enjoy exploring other simple preparations like an easy carrot cake recipe found here.

how to make Easy Gazpacho

Ingredients:

• 2 lb vine tomatoes (chopped (about 6 tomatoes))
• 1/2 cucumber (chopped)
• 1 red pepper (chopped)
• 1 shallot (finely chopped)
• 2 cloves garlic (finely chopped)
• 1/4 cup olive oil (60 ml)
• 2 tbsp lemon juice (30 ml)
• 1 tsp sea salt
• 1/4 tsp pepper
• 1/4 cup fresh basil (chopped, to sprinkle)

Directions:

1. Peel the Skins From the Tomatoes: Fill a large bowl with ice water. Bring a large pot of water to a boil. Slice a small “X” into the bottom of each tomato and drop them into the boiling water for 30 seconds. Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes. The skins should now easily peel away. Discard the skins and chop the tomatoes into chunks.
2. In a large mixing bowl, combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper. Mix and let sit for at least 20 minutes for the flavors to meld. The longer you wait, the better it gets. Stir occasionally.
3. Transfer the ingredients to a blender, and blend on high until smooth. Chill for at least 2 hours.
4. Serve in bowls, sprinkled with fresh basil.

how to serve Easy Gazpacho

Serve the gazpacho chilled, garnished with fresh basil for a delightful touch. It works well as an appetizer or as a light meal. Pair it with crusty bread for a satisfying and refreshing dining experience.

how to store Easy Gazpacho

Store any leftover gazpacho in an airtight container in the refrigerator. It will stay fresh for 2 to 3 days. Be sure to give it a good stir before serving since the ingredients may settle.

tips to make Easy Gazpacho

• Use ripe tomatoes for the best flavor. If tomatoes aren’t in season, you can use high-quality canned tomatoes as an alternative.
• Experiment with different herbs or add a pinch of cayenne for a spicy kick.
• Allowing the soup to sit for a longer time before blending can enhance the flavors even more.

variation (if any)

For a twist, you can add fruit like watermelon or mango for a sweet contrast. You can also try varying the types of peppers or adding avocados for creaminess.

FAQs

Can I make gazpacho ahead of time?
Yes, you can prepare it a day in advance. It actually tastes better the next day as the flavors have more time to meld.

Is gazpacho gluten-free?
Yes, this recipe is entirely gluten-free, making it suitable for those with gluten sensitivities.

Can I add more vegetables to the gazpacho?
Absolutely! Feel free to add other vegetables like zucchini or carrots to customize your dish.

Easy Gazpacho

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Blending
• Cuisine: Spanish
• Diet: Vegan

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Description

A light and refreshing Gazpacho made from fresh vegetables, perfect for hot summer days.

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Ingredients

Scale 1x2x3x

• 2 lb vine tomatoes, chopped (about 6 tomatoes)
• 1/2 cucumber, chopped
• 1 red pepper, chopped
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1/4 cup olive oil (60 ml)
• 2 tbsp lemon juice (30 ml)
• 1 tsp sea salt
• 1/4 tsp pepper
• 1/4 cup fresh basil, chopped (to sprinkle)

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Instructions

1. Peel the skins from the tomatoes: Fill a large bowl with ice water. Bring a large pot of water to a boil. Slice a small “X” into the bottom of each tomato and drop them into the boiling water for 30 seconds. Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes. The skins should now easily peel away. Discard the skins and chop the tomatoes into chunks.
2. Combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper in a large mixing bowl. Mix and let sit for at least 20 minutes for the flavors to meld. Stir occasionally.
3. Transfer the ingredients to a blender, and blend on high until smooth. Chill for at least 120 minutes.
4. Serve in bowls, sprinkled with fresh basil.

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Notes

Use ripe tomatoes for the best flavor. For a twist, you can add fruit like watermelon or mango for a sweet contrast. Store leftovers in an airtight container in the refrigerator for 2 to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg