Vegan Gazpacho
This super simple Vegan Gazpacho is refreshing and light for hot summer days. It's chock full of veggies with a hint of heat.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Soup
Cuisine: spanish
Servings: 6
Calories: 40kcal
- 28 oz can of diced tomatoes
- 1 small red onion
- 1 green pepper
- ½ English cucumber about 1 cup roughly chopped
- ¼ cup red wine vinegar
- ½ teaspoon salt
- ¼ tsp fresh ground pepper
- 1 teaspoon red pepper flakes more if you like more spice
Roughly chop onion, cucumber, and green pepper.
In a food processor place can of diced tomatoes, roughly chopped vegetables, red wine vinegar, salt, pepper, and red pepper flakes. Process until combined.
Transfer to a large glass container and chill until ready to serve.
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If you have a small food processor you may need to make this in two batches. Add half of the ingredients each time, then transfer to a large serving bowl, and stir together the two batches.
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Do not over process. You still want there to be chunks of vegetables to give it texture. It only takes a few pulses to combine.
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Use fresh organic vegetables whenever possible.
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Use crushed or diced tomatoes. Diced will create a chunkier tomato while crushed will be smooth.
Calories: 40kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 353mg | Fiber: 2g | Sugar: 5g | Vitamin A: 353IU | Vitamin C: 30mg | Calcium: 51mg | Iron: 2mg