Gazpacho

2013-06-22 20.15.32

 

Our CSA gave us cucumbers, tomatoes, and yellow bell pepper. I HAD to make gazpacho and it was delicious. What you need:

3 cups tomato juice with the lowest salt content possible

1/4 cup olive oil

1/4 cup rice wine vinegar

1/4 cup sweet red wine

4 shakes Tabasco or other hot sauce

3 ripe roma tomatoes, diced

1 yellow bell pepper, seeds removed and diced

4 small or pickling cucumbers, diced

Vegan sour cream; I like Tofutti

Place everything but the sour cream in a blender and start blending at a low setting. After about 20 to 30 seconds, begin to speed up the blender every 30 seconds or so until everything is blended but with a little chunky left. If the blender is a bit small, this can be accomplished in batches. The soup can be served right away or chilled. Ladle into blows with a spoonful of sour cream for fun. Enjoy!

Written by Deanna Meyler

Certified Vegan Lifestyle Coach & Educator. Sharing an everyday approach to being vegan.

2 comments

  1. I am in love with this Gazpacho recipe! I made it over the weekend and shared with family, who also thought it was delicious πŸ™‚ I did add about 6 cloves of garlic to the veggies (because it is actually a sin for me to eat this combination of veggies without garlic. Seriously. I would be struck down by my dead italian relatives.) This is a yummy bit of (healthy AND delicious) soup heaven. Thanks for sharing!!

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