This classic Gazpacho soup is so fresh and delicious, it's the perfect summer soup.  I keep it in Le Parfait or Ball Jars in the fridge so i can take it on the go super easily.

INGREDIENTS

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 Tbsp kosher salt
1 tsp freshly ground black pepper

 

DIRECTIONS

  • Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
  • 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 more the flavors develop.

Previous
Previous

Kale, Butternut Squash & Cranberry Salad

Next
Next

Southwest Tofu Scramble (Vegan)