You are here
Gazpacho
The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon
Diane made this simple and refreshing summer soup for the summer 2017 Portland potluck.
470 ml 2 cups (500 mL) vegetable cocktail or tomato juice*
680 g1 1/2 pounds (0.6 kg) tomatoes, cored and roughly chopped
1 medium/large (425 g) red pepper, seeded and roughly chopped
1 medium/large English cucumber, peeled and roughly chopped
59 ml1/4 cup (30 g) chopped sweet onion
1 medium/large garlic clove
15 ml1 tablespoon (15 mL) fresh lime juice, or to taste
30 ml2 tablespoons chopped fresh parsley (optional)
Fine sea salt, to taste
2 ml1/2 teaspoon red pepper flakes, or to taste
2 ml1/2 teaspoon freshly ground black pepper, or to taste
1 1/2–3 tablespoons (22.5 to 45 mL) red wine vinegar, to taste
Chopped peppers, avocado, green onion, olive oil, croutons, etc., for serving
1. Combine the vegetable cocktail or tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, and parsley (if using) in a blender and blend until smooth.
2. Add in the rest of the seasonings (salt, red pepper flakes, pepper, and vinegar) to taste, and blend again.
3. Pour into a 2-litre/8 cup glass jar and secure lid. Chill for 3 to 4 hours, or overnight.
4. Before serving, shake the jar to combine. Pour into bowls, and garnish with your desired toppings (such as
chopped peppers, avocado, green onion, croutons, olive oil, etc.). Leftovers will keep in the fridge for up to 3 days.
*The author recommends Lakewood Organic Super Veggie Cocktail.