(VEGAN RECIPE) Originated from Andalusia, Spain, Gazpacho is a cold, tomato based soup. This week’s Meat-Free Monday recipe is perfect for summer and incredibly simple to prepare!
GAZPACHO
- 1 cucumber, peeled, seeded, and chopped
- 1 red bell pepper, cored and chopped
- 4 medium ripe tomatoes, seeded, quartered
- 1/2 red onion, chopped
- 3 garlic cloves, minced
- 2 C. tomato juice
- 1/4 C. cider vinegar or lemon juice
- 2 T. C. olive oil
- 1 T. vegan Worcestershire sauce
- 1 T. salt
- 1 t. black pepper
Place each ingredient, separately (bell pepper, tomatoes, onion and garlic) into your food processor and process. Pour into mixing bowl. I prefer the cucumber’s to be thicker for texture, so I lightly process them. Place in a mixing bowl, add remaining ingredients and stir well. Depending on the consistency of the tomato juice, as they vary in thickness, don’t be afraid to add a little water to thin out the gazpacho. Refrigerate for an hour. Serve cold with a squeeze of lemon and enjoy!
More Megan’s Meat-Free Monday Recipes:
Megan’s Meat-Free Monday Recipes: Potluck Potato Salad
Megan’s Meat-Free Monday Recipes: Super Cookie With Goji Berries
Megan’s Meat-Free Monday Recipes: Nacho’s With Sour Cream
Megan’s Meat-Free Monday Recipes: Quinoa With Kale And Fried Garbanzo Beans
Megan’s Meat-Free Monday Recipes: Memorial Day BBQ
Megan’s Meat-Free Monday Recipes: Fennel Seed Scramble With Potatoes
Megan’s Meat-Free Monday Recipes: Carrot Ginger Soup
Megan’s Meat-Free Monday Recipes: Tangy BBQ Tofu
Megan’s Meat-Free Monday Recipes: Zucchini Pasta In Sun-Dried Tomato Sauce
Megan’s Meat-Free Monday: Hearty Black Bean Chili
Megan’s Meat-Free Monday: Chilaquiles Con Crema
Megan’s Meat-Free Monday: Chocolate Chip Cookies
Megan’s Meat-Free Monday: Guide To Easter
Megan’s Meat-Free Monday: Choco-Choco Muffins
Megan’s Meat-Free Monday: Empanadas With Chipotle Cream
Megan’s Meat-Free Monday: Curried Cauliflower Orzo
Megan’s Meat-Free Monday Edition: Buddha Bowl
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