Vegan gazpacho is a unique and flavourful soup recipe that can be enjoyed in summer as well. This recipe is made with a variety of fresh vegetables such as cucumber, tomatoes, onions, and bell peppers.
Ingredients:
- Tomatoes 3-4
- Olive oil 3 tbsp.
- Cumin 1/4 tsp.
- Salt 1/2 tsp.
- Garlic 1 clove
- Sweet onion 1/2
- Red pepper 1/2
- Red wine vinegar 1 tbsp.
- Cucumber 1/2 chopped
Toppings:
- Cherry tomatoes 1/2 cup
- Diced chives 2 tbsp.
- Cucumber 2 tbsp.
Ingredient notes:
- Vinegar: You can use the normal vinegar also but I prefer the red wine vinegar in this recipe.
- Tomatoes: You can use the tomatoes normally. However, in soup, you should blend the tomatoes to make it a smooth paste and then add it to the soup.
- Cucumber: If you are using the English one, then there is no need to peel the skin of the cucumber. On the other hand, If you are using the other variety of it then you need to peel that.
Instructions:
- Remove the skin of the garlic clove and then cut the veggies into chunks and also in equal slices.
- Take a blender and then add the chopped vegetables, tomatoes, cucumber, bell pepper, garlic clove, sweet onion, red wine vinegar and then salt and cumin.
- Now, start blending them properly until a smooth paste forms and then add the olive oil to it slowly, and then blend again until a glowy orange color appears.
- Then pour the paste into a bowl and then chill it by covering for at least 3 hours.
- After chilling, shift it to a serving bowl and then garnish it.
Frequently asked questions:
Can we store gazpacho?
- Yes, it can be stayed up in the freezer for almost 1 month.
What are the best soup toppings?
- Cherry tomatoes, cucumber, and then chives are the best combination of toppings for the soup.
Nutritional facts:
Calories: 131
Carbohydrates: 9g
Fat: 11g
Protein: 1g
Fiber: 2g
