Appetizers 
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
Instructions
- 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.
- Enjoy!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
