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Simple Tomato Basil Gazpacho - an easy vegan gluten-free cold soup recipe you can mix up in your high-speed blender | VeggiePrimer.com
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Simple Tomato Basil Gazpacho

This vegan gluten-free recipe makes about 6 cups of soup.
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Author Veggie Primer

Ingredients

  • 4 medium-sized ripe tomatoes about the size of tennis balls, sliced in quarters with seeds removed
  • ½ large yellow/orange or red bell pepper seeds removed
  • 1 clove garlic
  • ½ medium red onion
  • 1 cup chopped cucumber peel and seeds removed
  • ½ cup fresh basil
  • 2-3 cups water
  • ½ Tbsp. olive oil
  • ½ lemon juiced
  • ½ tsp. paprika
  • 1 dash salt -or to taste

Instructions

  • Add all ingredients except salt to a high-speed blender in the order they are listed. (I use 3 cups of water for a light thin soup. You may wish to begin with 2 cups of water and add more, ¼ cup at a time, to reach your preferred consistency.)
  • Begin blending on lowest setting and slowly turn up to highest setting.
  • Blend on high for approximately 40 seconds.
  • If you began with 2 cups of water, check consistency and add more water if necessary and blend on low to mix.
  • Chill for at least 1 hour before serving.
  • Add salt to individual servings at the table according to taste.

Notes

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition

Calories: 38kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1130IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 0.5mg