This super simple Vegan Gazpacho is refreshing and light for hot summer days. It's chock full of veggies with a hint of heat.
- 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 tsp salt
- ¼ tsp fresh ground pepper
- 1 tsp 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.
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.
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.
Use fresh organic vegetables whenever possible.
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