The Best Vegan, Gluten-Free Gazpacho
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Additional Time
1 hr
-
Total Time
1 hr 20 mins
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Servings
4 bowls
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Calories
173 kcal
-
Cuisine
Mediterranean
The Best Vegan, Gluten-Free Gazpacho
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Delicious summer gazpacho made with simple, fresh ingredients - perfect cold soup for the warm weather and ideal for your summer BBQ needs!
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Ingredients
- 2 lb tomatoes heirloom or vine tomatoes preferred
- ½ onion Vidalia or shallots preferred, medium size
- 1 Anaheim pepper or cubanelle substitute with jalapeno or Serrano for spicier version - avoid green bell peppers if possible
- 2 tablespoons basil finely chopped or chiffonade
- 1 tablespoon apple cider vinegar use sherry for a more traditional flavor
- 1 teaspoon ground cumin
- ¼ cup extra virgin olive oil avoid lighter versions - use the highest quality you can afford + more for garnish (optional)
- 1 clove garlic
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Instructions
- Finely chop 2 lbs of tomatoes and remove seeds. Reserve about ⅓ cup of tomatoes in a small bowl, add the rest to blender. Note: you can also save the seeds for garnish!
- Chop the other vegetables (onions, peppers) - reserve about ¼ cup of finely chopped veggies, and add rest to the blender
- Roll about 5-6 basil leaves and chop them finely - save a few for garnish and toss the rest into the blender
- Add apple cider vinegar, ground cumin, olive oil, and garlic into the blender. Blend on high until the soup is very smooth
- Add the saved tomatoes, onions and peppers to the bottom of a bowl, and pour the rest of the soup on top - add salt and mix well. Throw this in the fridge for at least an hour to chill
- Pour the mixed soup into a small glass or bowl, garnish with tomatoes, extra drizzle of olive oil, basil, and some fresh black pepper!
Notes
- You can either make this soup chunky or smooth - the recipe as written is for a chunkier version with some texture. If you want it more smooth, just add all the tomatoes, onions and peppers into the blender and smoothly blend it!
- Other garnishes include avocados, feta cheese, Marcona almonds, and even boiled eggs (if you're not vegan)
- The quality of the ingredients really matter for this recipe - check out the post for tips on ingredients!
- I like to chill this soup for at least an hour before serving - but there are some parts of Spain where it's not served cold. I recommend chilling, but it's up to you!
Nutrition Information
Show Details
Calories
173kcal
(9%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
60mg
(3%)
Potassium
575mg
(16%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1949IU
(39%)
Vitamin C
34mg
(38%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 60mg | 3% |
| Potassium | 575mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1949IU | 39% |
| Vitamin C | 34mg | 38% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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