Jo's Vegan Lab

Traditional Gazpacho

 

Summer has to be my favourite time of the year! I absolutely love feeling the sun on my skin and being able to dine outside.

I also have a deep love for tomatoes; I eat them as a snack, main, drink, raw, cooked, fresh or tinned. So what’s better than bringing the two together?

gazpacho, soup, tomato

 

I like making this gazpacho on especially hot days when I can’t really bare the thought of turning on my stove or oven. With minimum prep time this is also a good go-to for lazy days!

gazpacho, soup, tomato

I paired it with barley rusks and it was a perfect match!

 

 

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Print Recipe
Traditional Gazpacho Yum
A refreshing and quick soup, perfect on a warm sunny day!
vegan, gazpacho
Course Soup
Cuisine Mediterranean
Prep Time 15 minutes
Servings
servings
Ingredients
Course Soup
Cuisine Mediterranean
Prep Time 15 minutes
Servings
servings
Ingredients
vegan, gazpacho
Instructions
  1. Place the bread slices in water and let them soak while you prepare the vegetables.
  2. Chop your vegetables in big chunks and add to the blender.
  3. Squeeze the soaked bread so that no water remains, add to the blender along with the olive oil.
  4. Blend until the gazpacho has reached a creamy consistency.
  5. Serve chilled and enjoy!
Recipe Notes

Jo's Tips

  • For best results use ripe tomatoes
  • This recipe is a great way to use up old bread
  • You can make it gluten free by using gluten free bread or soaked cashew nuts
  • You can also use paprika extract to adjust the colour. The more ripe your tomatoes are, the less colour extract you'll need
  • If the gazpacho warms up while blending, you can serve it with a few ice cubes to chill it quickly

 

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