Red Gazpacho Recipe

Red Gazpacho Recipes

Ingredients :

2 cups canned whole tomatoes, with juice, coarsely chopped

1 1/2 cups chunked English cucumber

1 cup tomato juice

1 very small (or 1/2 of a large) yellow, red, or orange bell pepper, chopped

1/2 cup chopped red onion

3 tbsp fresh lemon juice

3 tbsp red wine vinegar (or 1 to 2 tbsp apple cider vinegar)

1 tbsp extra virgin olive oil

1/2 tsp minced garlic

1/4 tsp ground black pepper (or to taste)

Several drops Tabasco sauce (or to taste)

Optional Garnishes

tofu sour cream

avocado chunks

fresh cilantro leaves

Method :
  1. Combine all the ingredients except the optional garnishes in a blender.
  2. Pulse the blender briefly, just until everything is well combined but the vegetables are still somewhat chunky.
  3. Transfer the soup to a covered storage container, and chill it in the refrigerator for several hours before serving.
  4. Serve the soup cold.
  5. 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 

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