Gazpacho Recipe

(vegan)

Ready in 30 minutes (+2 hour refrigeration)

Serving Size 1 cup

# of Servings 6

119 calories per serving

Ingredients

• 9 roma tomatoes, cored and quartered

• 1 green bell pepper, quartered

• 1 yellow bell pepper, quartered

• ½ english cucumber, peeled and quartered

• ½ red onion, peeled and quartered

• 1 celery rib, quartered

• 1 medium garlic clove, peeled

• 2 cups V8 vegetable juice

• ½ lemon, juiced

• 3 tablespoons sherry vinegar

• 3 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon ground cumin

Preparation

1. Prepare all the vegetables as described. Make sure to core the tomatoes by scooping out the seeds and core, peel the cucumber and scoop out the seeds, peel the onion, and peel the garlic. Cut all of the vegetables into small chunks but no need to dice them. Juice half a lemon making sure to strain it to remove any pulp or seeds.

2. Add everything to a blender. Puree the mixture until everything is well combined.

3. Transfer the soup to a large bowl and cover with air tight cling wrap. Refrigerate the bowl for at least 2 hours before serving.

4. Optional: finely dice the leftover vegetables such as the onion, bell pepper, tomatoes, and cucumber. Add the finely diced vegetables to the center of each serving bowl. And/or top with chopped fresh parsley.