LunchAppetizerSide Dish

Classic Vegan Gazpacho

Name: Classic Vegan Gazpacho
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 700 g tomato ripe, cored and roughly chopped; 1 pcs cucumber peeled and roughly chopped; 1 pcs green bell pepper cored, seeded and roughly chopped; 0.5 pcs red onion roughly chopped; 1 clove garlic peeled; 3 tbsp olive oil extra virgin; 2 tbsp red wine vinegar; 120 ml water; 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 0.25 pcs cucumber diced; 0.25 pcs green bell pepper diced; 0.1 pcs red onion finely diced

This refreshing cold soup is made from ripe, raw vegetables, perfect for a light lunch or appetizer. It's naturally vegan and gluten-free, highlighting the fresh flavors of summer produce. Serve chilled with your favorite crusty bread.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Easy
Per serving: 165 kcal

VeganVegetarianGluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

700 gtomato, ripe, cored and roughly chopped
1 pcscucumber, peeled and roughly chopped
1 pcsgreen bell pepper, cored, seeded and roughly chopped
0.5 pcsred onion, roughly chopped
1 clovegarlic, peeled
3 tbspolive oil, extra virgin
2 tbspred wine vinegar
120 mlwater
0.75 tspsalt
0.25 tspblack pepper, freshly ground

garnish

0.25 pcscucumber, diced
0.25 pcsgreen bell pepper, diced
0.1 pcsred onion, finely diced

Equipment

blender · measuring cups · large pitcher · knife · cutting board · measuring spoons

The method

Step by step

1
Combine the chopped tomato, cucumber, green bell pepper, red onion, and garlic in a large blender.
About 5 min
Cook’s note: Ensure vegetables are roughly uniform in size for easier blending.
2
Add the olive oil, red wine vinegar, water, salt, and black pepper to the blender.
About 1 min
3
Blend on high speed until completely smooth, about 2-3 minutes. If the mixture is too thick, add a little more water until desired consistency is reached.
About 3 min
Cook’s note: For an extra smooth gazpacho, you can pass it through a fine-mesh sieve after blending.
4
Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar to your preference.
About 1 min
5
Pour the gazpacho into a large pitcher or airtight container and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld and chill thoroughly.
About 1 hr
Cook’s note: Chilling is crucial for the best flavor and refreshing experience.
6
Serve the chilled gazpacho in bowls, garnished with the diced cucumber, green bell pepper, and red onion.
Cook’s note: A drizzle of extra virgin olive oil can be added as a final touch.

Per serving

Nutrition

75%Score

Calories: 165.4kcal
Protein: 3.2g
Carbs: 16.8g
Fat: 10.7g
Fibre: 4.1g
Sugar: 9.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover gazpacho in an airtight container in the refrigerator.