Vegan, Gluten-Free, Nut-Free, Soya-Free, Grain-Free, Oil-Free, Freezer- Friendly.

Makes 2L (4 Servings) | 10 mins

This is the perfect soup to serve on a hot summer’s day- bonus points if you are eating al fresco! Gazpacho can seem like an intimidating soup to get right, or at least it was for me in the beginning. The flavors were difficult to balance. After a lot of trial and error, I came up with my perfect version, and this recipe never lets me down! It’s my favorite way to use in-season tomatoes. I make this gazpacho about once a week in the summer. Look for smaller tomatoes, like Roma (plum) tomatoes, as they are the most flavourful. Also, be aware that this recipe makes a lot- almost two liters worth. I find that the ingredients just fit in my 2L Vitamix. If you are using a smaller blender, I recommend blending in batches before mixing it all together at the end or simply use the food processor method for a chunky soup. Don’t worry about the yield though: You will gobble up the flavourful, fresh soup quickly, and leftovers deepen in flavor over the course of a few days. I can often be found guzzling it straight from a big Mason jar! That doesn’t surprise you, though, I am sure. To change up the flavors, try adding a couple of tablespoons of fresh basil, coriander, or parsley into the mix.

INGREDIENTS

- 675g ripe tomatoes (6 to 7 small) cared and roughly chopped
- 1 large red bell pepper, seeded and roughly chopped
- 1 cucumber (about 450g) peeled and roughly chopped
- 40g chopped sweet onion
- 1 large clove garlic
- 500ml vegetable cocktail or tomato juice
- 1 tablespoon fresh lime juice
- Fine sea salt
- 4 teaspoons to 3 teaspoons red wine vinegar, sherry vinegar or balsamic vinegar to taste
- Freshly ground black pepper
- Cayenne pepper (optional)
- Topping Suggestions
- Chopped avocado
- A drizzle of extra-virgin olive oil
- Easiest Garlic Croutons
- Diced cucumber and red bell pepper
- Chopped fresh basil, parsley, or coriander

METHOD

1. For smooth gazpacho In a blender, combine the tomatoes, bell pepper, cucumber, onion, garlic, vegetable cocktail, and lime juice and blend on low speed until the desired texture is achieved. Season to taste with salt, vinegar, black pepper, and cayenne (if using) and blend again briefly to combine. Note that the intensity of the red color will vary based on the tomatoes and ingredients used.

2. For chunky gazpacho Mince the garlic in a food processor. Add the tomatoes, bell pepper, cucumber, and onion and plus until the desired texture is reached. Transfer the vegetables to a large bowl or extra- large mason jar and stir in the rest of the ingredients.

3. Transfer to a jar or bowl, cover, and chill for 3 to 4 hours, or overnight.

4. Portion into bowls and top with your desired garnishes. The soup will keep in the fridge for 3 days and freezes well for 1 to 1 months. Stir for a shake, if storing in a jar before serving as the soup rends to separate.