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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.

Place in the fridge for an hour before serving.

Keeps 3-5 days in the fridge.

Health tip: Tomatoes, best in summer months, contain high levels of lycopene which reduces the risk of heart attacks, strokes and cancer. They are a known source of vitamin C and K, potassium, and folate. If you are eating tomatoes out of season, make sure that you purchase organic! Conventional tomatoes are known to be sprayed with lots of pesticides, picked early when they are still green, and ripened to a red color with ethylene gas, making them contain little nutrients and next to no taste.

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