Vegan Recipes

Spanish Gazpacho Recipe – Cold Soup

Spanish gazpacho soup is a spin on a dish that’s normally made hot. Gazpacho is a cold soup traditionally served as an appetizer. It’s best made a couple days in advance, making it an easy recipe if you’re hosting company. Try this hearty, easy gazpacho recipe for lunch, dinner, or as an appetizer in small glasses or bowls.

 

Core Plan approved

Advanced Plan approved

Prep Time

15–20 minutes

Spanish gazpacho soup is a spin on a dish that’s normally made hot. Gazpacho is a cold soup traditionally served as an appetizer. It’s best made a couple days in advance, making it an easy recipe if you’re hosting company. Try this hearty, easy gazpacho recipe for lunch, dinner, or as an appetizer in small glasses or bowls.

 

Core Plan approved

Advanced Plan approved

Spanish Gazpacho Recipe – Cold Soup

Ingredients

  • 4 chopped plum tomatoes
  • 2 cups tomato juice
  • 1 cup cucumber, peeled, seeded and chopped
  • 1 chopped organic red bell pepper
  • ½ cup chopped red onion
  • 1 small jalapeno, seeded and minced
  • 1 medium garlic clove, pressed or minced
  • ¼ cup extra virgin olive oil
  • 1 lime, juiced
  • 2 teaspoons balsamic vinegar
  • ½ teaspoons ground cumin
  • 1 teaspoons sea salt
  • ¼ teaspoons freshly ground black pepper
  • For garnish: Chopped avocado, chopped cucumber, and/or fresh basil leaves, chiffonade

Instructions

  1. Place the tomatoes and tomato juice into a large bowl.
  2. Add the cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, balsamic vinegar, cumin, salt, and pepper and stir to combine.
  3. Transfer 1 ½ cups of the mixture to a blender or food processor and puree for 15–20 seconds on high speed.
  4. Return the pureed mixture to the bowl and stir to combine.
  5. Cover and chill for 2 hours and up to overnight. Serve with any of the garnishes if desired.