Gazpacho Soup Recipe (Vegan, Gluten Free)
This Gazpacho Soup is an easy recipe for a chilled soup perfect to serve all summer long.
Prep Time10 minutes mins
Cook Time0 minutes mins
Course: Appetizer/Side, Soup
Cuisine: Gluten Free, Spanish, vegan
Servings: 4 servings
Calories: 177kcal
- 2 lbs. fresh tomatoes
- 1 large english cucumber
- 1 med./large green bell pepper
- ½ red onion
- 2 cloves garlic
- 3 tbsp. red wine vinegar
- ¼ cup olive oil
- hot sauce- couple dashes
- salt & pepper to taste
- optional- croutons for topping
Wash tomatoes, core them and slice them into rough chunks reserving one tomato to finely chop to add back to soup and to top soup.
Peel the english cucumber and cut into chunks also reserving some to finely dice to add back to soup.
Cut the bell pepper and onion into chunks also reserving some for dicing small.
Place tomato, cucumber, bell pepper and onion chunks in blender or food processor and blend till desired consistency.
Add diced vegetables into the soup and stir.
Pour into large container, seal and refrigerate at least 2 hours.
Store extra diced veggies for topping in a sealed container in the fridge.
Serve in a bowl topped with extra diced veggies and optional croutons.
Serving: 1serving | Calories: 177kcal | Carbohydrates: 14.5g | Protein: 3g | Fat: 13.3g | Saturated Fat: 1.9g | Sodium: 15mg | Potassium: 723mg | Fiber: 3.9g | Sugar: 9.1g | Calcium: 42mg | Iron: 1mg