Vegan Gazpacho

sallyomally

Forum Legend
Joined
Jun 4, 2012
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1,342
Location
Houston,TX
  • 1 cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 plum tomatoes
  • 1 red onion
  • 3 cloves minced garlic
  • 23 ounces tomato juice (3 cups)
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/2 tablespoon sea salt
  • 1 teaspoon black pepper
Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into food processor fitted with a steel blade and pulse until it is coarsely chopped. Be careful not to over process. The soup should be slightly chunky.

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the better the flavor.