This Vegan Gazpacho is a refreshing and nutritious cold soup, perfect for hot summer days. Made with a vibrant mix of fresh vegetables and herbs, this chilled Spanish classic is low in calories and rich in vitamins. Enjoy it as a light appetizer or a satisfying main dish.
Yield: Serves: 4
Prep Time: 20 minutes
Chill Time: 1 hour
Ingredients:
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4 large ripe tomatoes, peeled and chopped
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1 cucumber, peeled, seeded, and chopped
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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1 small red onion, chopped
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2 cloves garlic, minced
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1/4 cup fresh basil leaves
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1/4 cup fresh parsley leaves
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3 tablespoons red wine vinegar
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2 tablespoons olive oil
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1 cup vegetable broth (or water)
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Salt and black pepper to taste
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Optional Garnish: Chopped cucumber, red onions, bell pepper, and croutons
Instructions:
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Prepare the Vegetables:
- In a large bowl, combine the tomatoes, cucumber, red bell pepper, green bell pepper, red onion, and garlic.
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Blend the Ingredients:
- Transfer the vegetable mixture to a blender or food processor. Add the fresh basil, parsley, red wine vinegar, olive oil, and vegetable broth.
- Blend until smooth. For a chunkier texture, pulse a few times to your desired consistency.
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Season and Chill:
- Season the gazpacho with salt and black pepper to taste. Stir well.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill.
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Serve:
- Ladle the chilled gazpacho into bowls. Garnish with additional chopped cucumber, bell pepper, and croutons if desired.
Crunchy Mama Tips:
- Flavor Boost: For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the blender.
- Texture: If you prefer a smoother gazpacho, strain the blended soup through a fine-mesh sieve.
- Storage: Gazpacho can be stored in the refrigerator for up to 3 days. It’s also great for making ahead and enjoying throughout the week.
Enjoy this vibrant and healthy vegan gazpacho as a delicious way to cool down and stay nourished!
