Summer Gazpacho



Vegan I Gluten Free


Serves: 4

Time: 20 minutes + 30 minutes resting time


1/2 English hothouse cucumber, peeled and sliced

1/2 large red bell pepper, seeded, diced

2 lbs organic ripe tomatoes, cut into 1/2 inch wedges

1/2 large shallot, chopped

1 garlic clove, minced

2 tbsp. red wine vinegar

1 tbsp. salt

3 tbsp. olive oil

toppings: cucumber, cherry tomatoes, chives, etc.


In a large bowl add the cucumber, red pepper, tomatoes, shallot, garlic, vinegar and salt. Stir to combine. Cover and let sit at room temperature for 30 minutes-1 hour.


Transfer to a blender. Add the olive oil and puree until smooth.


You can strain through a course-mesh sieve, or I even like to skip this step and it leave thick.