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vegan gazpacho

Spanish Gazpacho Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Spanish
Calories: 150
Ingredients Method Notes

Ingredients
  

  • Ripe tomatoes, about a pound or two
  • Cucumber, peeled if your skin's waxed
  • Green bell pepper—seeded
  • A few cloves of garlic (go easy if you're heading out after)
  • A splash of good olive oil
  • Vinegar (sherry or wine—whatever you have)
  • Salt, a pinch of pepper, maybe a little water if it's too thick
  • Optional: old bread chunk or two (if you want that old-school Andalusian texture)

Method
 

  1. Blend tomatoes, cucumber, bell pepper, onion, and garlic until smooth.
  2. Emulsify by slowly drizzling in olive oil while blending.
  3. Stir in vinegar, water (if desired), salt, and pepper.
  4. Adjust texture: add water to thin, or blend longer for smoothness.
  5. Refrigerate at least 1 hour (this rest develops flavor and depth).
  6. Serve chilled, garnished as desired.

Notes

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