Vegan Gazpacho

A vegetable-filled chilled soup that has its origins in Spain.

INGREDIENTS

• ½ English cucumber, peeled and seeded
• 2 pounds very ripe red tomatoes, chopped
• ½ large red bell pepper stemmed and seeded
• ¼ small red onion, rinsed
• 2 garlic cloves, finely grated
• ¼ cup chopped cilantro, plus more for garnish
• 2 tablespoons sherry vinegar or red wine vinegar
• 3 tablespoons olive oil, plus more for drizzling
• 1¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Cherry tomatoes and fresh herbs, for garnish
• Toasted bread, for serving

DIRECTIONS

• Finely chop ¼ of the cucumber and set aside for garnish.
• Peel remaining cucumber, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 1 hour.
• Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, freshly ground black pepper, and toasted bread alongside.
• Enjoy!