Low Fat Vegan Gazpacho

This Low Fat Vegan Gazpacho is perfect for those hot summer days when it's just too hot to cook. No added oil and all you need is a blender and a bowl.

📝 Ingredients

• 1-pint cherry tomatoes
• 2 cloves garlic
• 1/2 jalapeno, seeds removed
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp oregano
• 28 oz can organic, crushed tomatoes (or 4-5 fresh)
• 1/2 red onion, finely diced
• 1/2 green bell pepper, finely diced
• 1/2 English cucumber, finely diced
• 1 can chopped green chiles (4oz)
• 1 Tbs lime juice (freshly squeezed)
• 1 Tbs balsamic vinegar
• 1 Tbs (or more) freshly chopped cilantro

👨‍🍳 Instructions

1. 1Add cherry tomatoes, garlic, jalapeno, cumin, salt, and oregano to a blender.
2. 2Puree until smooth and add to a large bowl.
3. 3If using fresh tomatoes, peel, core, and remove seeds before chopping.
4. 4Otherwise, add the canned tomatoes and stir.
5. 5Add onion, bell pepper, English cucumber, and chiles and stir
6. 6Add lime juice,balsamic, and cilantro and mix well
7. 7Cover and refrigerate at least 1 hour
8. 8Taste for seasoning and serve