• ‚Äč
    • Share to Facebook
    • Twitter
    • Email
    • Print

July 3, 2008

Chunky Gazpacho

How many soups can claim to be both spicy and cooling? Gazpacho can.

Stephanie Bain

Serves 4

24 ounces tomato juice
4 cups chopped tomatoes
1 cucumber, peeled and diced
1 green pepper, diced
1/2 yellow onion, diced
2 cloves of garlic, finely minced
1/4 cup cilantro, plus extra for garnish
1 tablespoon balsamic vinegar
1 teaspoon rice vinegar
1 teaspoon sweetener of choice
Hot sauce to taste (optional)

Combine all ingredients in a bowl.

Blend half of the liquid and half of the chopped vegetables together.

Mix the blended mix with the chunky mix, and refrigerate.

Serving Suggestions and Variations

  • Gazpacho is a cold soup from Andalusia consisting of tomatoes and other vegetables blended with bread and olive oil. For a lighter gazpacho, omit the bread and oil, but add it if you like.
  • You can also add corn, carrots, basil, etc.
  • Gazpacho is best the next day, so plan ahead and make it the night before you plan on serving it. 

Recipe courtesy of Stephanie Bain, VeganDeNovo blogger. 

For even more vegetarian recipes, check out VegRecipes.org.

  • Sign Up
  • Log in using one of your preferred sites
    Login Failure
  • Take Action