Simple, Naturally Vegan Gazpacho Recipe
Vegan gazpacho soup is made with fresh vine tomatoes, which give a fresh, light taste as they are not cooked. Peppers and cucumber also contribute to the fresh, cool taste. Meanwhile, stale white bread and a good glug of olive oil helps add body to the finished soup. Finally, garlic, spring onions and a dash of sriracha add a kick of flavour. Overall, the chilled soup has bold, fresh flavours.
Ingredients
- 150 g stale white bread (roughly chopped)
- 150 ml cold water
- 1 kg vine ripened tomatoes (roughly chopped)
- 1 whole cucumber (peeled and roughly chopped)
- 1 red bell pepper (deseeded and roughly chopped)
- 1 red bell pepper (deseeded and roughly chopped)
- 2 spring onions (whites and greens, roughly chopped)
- 2 cloves garlic (roughly chopped)
- 100 ml olive oil
- 1 tbsp white wine vinegar
- 1/2 tbsp sriracha
- 1 pinch salt and black pepper
Instructions
- 1
Put the bread into the blender and pour over the cold water.
- 2
Add the tomatoes and cucumber.
- 3
Your blender will be quite full, so briefly blitz to a coarse liquid.
- 4
Add the peppers, spring onions, garlic, olive oil, sriracha, vinegar, salt and pepper.
- 5
Blitz again at top speed until you have a perfectly smooth soup.
- 6
Replace the lid and place in the fridge to chill for at least 2 hours or, ideally, overnight.
- 7
Serve cold in glasses and enjoy! You can garnish with a little olive oil, chopped tomato and shredded basil, if you wish.
Cook it from the original
This recipe comes from amummytoo.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on amummytoo.co.uk