Gazpacho Vegan

This Gazpacho Vegan is made with tomatoes, cucumber, garlic, onion, bell pepper, olive oil and salt.

I lived in Madrid for 4 years of my life due to my father’s job. Now when I go back and visit, it feels like home. The best part about visiting in the summertime is that they serve chilled gazpacho almost at every restaurant there.

Gazpacho is from Andalusia which is the southern part of Spain, where Granada and Seville are. It is known for its sandy beaches, beautiful countryside and amazing mountain ranges. We used to go skiing there in the winter. As for the summertime, the beaches get packed and full of high-spirited people.

What you will need

Tomatoes: I used tomatoes from the vine for this gazpacho, since its less firm and more juicy.

Onion: You can use any type of onion for this, although traditionally a gazpacho uses white onion.

Garlic: You need to make sure you get rid of the core of the garlic close because it is the bitter part.

Olive oil: Make sure to use extra virgin olive oil for this recipe.

How to make Gazpacho Vegan

• Wash and dry all the vegetables. You will use tomatoes, cucumber, garlic, onion, bell pepper.
• Cut the tomatoes in quarters and add into the blender.
• For the garlic, make sure to get rid of the core, which contains that bitterness.
• Blend the onion in the blender.
• Add the peeled cucumber.
• Blend the vegetables at high speed until pureed.
• On low speed, slowly pour in the good quality olive oil.
• Taste and add salt and desired. (If the texture is too thick, see note below.)
• Refrigerate and serve very cold.
• Note: if you prefer your gazpacho thin instead of chunky, add the gazpacho in a strainer and strain until thin. I prefer gazpacho as is.

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Gazpacho Vegan

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• Author: Maxine Dubois
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This Gazpacho Vegan is made with tomatoes, cucumber, garlic, onion, bell pepper, olive oil and salt.

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Ingredients

Scale 1x2x3x

• 6 tomatoes, quartered
• ½ cucumber, peeled
• 1 clove of garlic, cored
• ½ white onion
• 1 red or green bell pepper
• ¼ cup good quality extra virgin olive oil
• Salt, as desired
• Toppings: Diced cucumber or bell pepper

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Instructions

1. Wash and dry all the vegetables.
2. Cut the tomatoes in quarters and add into the blender.
3. For the garlic, make sure to get rid of the core, which contains that bitterness.
4. Blend the onion in the blender.
5. Add the peeled cucumber.
6. Blend the vegetables at high speed until pureed.
7. On low speed, slowly pour in the good quality olive oil. 
8. Taste and add salt and desired. (If the texture is too thick, see note below.)
9. Refrigerate and serve very cold.

Notes

Note: if you prefer your gazpacho thin instead of chunky, add the gazpacho in a strainer and strain until thin. I prefer gazpacho thick. You could also add cold water to thin it out. 

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Blending
• Cuisine: Spanish

Nutrition

• Serving Size: 1
• Calories: 107.0
• Sugar: 1.1 g
• Sodium: 889.5 mg
• Fat: 7.4 g
• Saturated Fat: 1.0 g
• Carbohydrates: 10.6 g
• Fiber: 2.4 g
• Protein: 1.9 g