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The Ultimate Summer Gazpacho Recipe {Paleo + Vegan}


  • Author: Nyssa Tanner
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 5-6 servings

Description

This ultimate summer gazpacho recipe is everything you could ever want from gazpacho. Bursting with flavor and full of wholesome ingredients. It is the perfect chilled summertime soup that highlights the best produce of the season. Super ripe heirloom tomatoes make it notably special, and a variety of other in-season vegetables like cucumber, peppers and red onions add an impressive depth of flavor. Plus – this version is made without bread! Which makes it paleo, vegan, and whole30 friendly! It is a summer dream come true. 


Ingredients

For gazpacho

  • about 3 lbs very ripe heirloom tomatoes – any color works, but keep in mind that the color you choose will affect the color of the soup 
  • 1 red bell pepper
  • 1/2 of a green bell pepper
  • 1/4 of a red onion 
  • 2 cloves of garlic 
  • 1 cup of sliced cucumber 
  • 2 tablespoons of red wine or sherry vinegar 
  • 1/2 cup of good tasting olive oil 
  • 2 1/2 teaspoons salt (or to taste) 
  • few grinds of black pepper 

For cherry tomato salad garnish 

(Makes enough for about 2-3 bowls of soup. You really want to make this salad right before eating to preserve the texture and flavor of the ingredients used. If you’re planning to eat/serve all the soup the recipe makes, double this recipe for the tomato salad garnish) 

  • 1 cup sliced cherry tomatoes 
  • 2 tablespoons diced red onion 
  • 1 tablespoon parsley, chopped
  • 1 teaspoon olive oil 
  • 1/2 teaspoon red wine vinegar 
  • big pinch of sea salt 
  • grind of black pepper 

Instructions

For gazpacho 

  1. Add all ingredients to your blender and blend until totally smooth and emulsified – at least 1 minute on high if not longer – using the tamper to get things going. Don’t overfill your blender – depending on the size of your blender container, you may have to blend the soup in two batches. You can either divide the ingredients equally between the two batches, or just divide the olive oil between each container filled with whatever of the veggies, and then stir together in a larger vessel after emulsified. As long as the olive oil is split up between two batches everything else will easily mix by stirring. 
  2. After blended, taste soup and add a little more salt/vinegar if desired. Move to the refrigerator to chill before serving – an hour or two should be enough time. Will keep in the fridge for at least 4 days, if not a little longer. The flavors only get better as it sits 🙂 

To serve

  1. Make tomato salad by mixing all ingredients together in a small bowl. Divide gazpacho amongst bowls and top with a big scoop of tomato salad and an extra grind of black pepper. Maybe add a drizzle of yummy olive oil too if you’re feeling fancy.