Red Gazpacho Recipe
Red Gazpacho Recipes
canned whole tomatoes, with juice, coarsely chopped
1 1/2 cups
chunked English cucumber
small (or 1/2 of a large) yellow, red, or orange bell pepper, chopped
chopped red onion
fresh lemon juice
3 tbsp red
wine vinegar (or 1 to 2 tbsp apple cider vinegar)
extra virgin olive oil
ground black pepper (or to taste)
drops Tabasco sauce (or to taste)
- Combine all the ingredients except
the optional garnishes in a blender.
- Pulse the blender briefly, just
until everything is well combined but the vegetables are still
- Transfer the soup to a covered
storage container, and chill it in the refrigerator for several
hours before serving.
- Serve the soup cold.
- Garnish each serving with a dollop
of tofu sour cream, avocado chunks, and or a few fresh cilantro
leaves, if desired.
A warm weather delight, this "liquefied
salad" is light and spicy.
Makes 1 quart
Get the above cooking ingredients here
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