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Gazpacho is a deliciously refreshing cold soup recipe originating in Spain and is completely raw!
Made from fresh veggies, herbs and spices, this gazpacho is the perfect raw vegan appetizer for those looking for something cooling yet filling.
What is Gazpacho?
Even though Gazpacho originates in Spain, my first time trying this refreshing dish was in the mountains of Minca, Colombia!
I visited a vegan restaurant and funny enough, accidentally ordered this dish but ended up loving it and decided to recreate at home!
Made with completely raw vegetables and herbs, the soup is very light and healthy and is served chilled/cold because the area it stems from, the Andalusia, is quite hot, especially in the summer!
As someone who loves to travel and try traditional foods from each country she visits, I love re-creating authentic meals in my Jamaican kitchen!
What you’ll need
- Cherry Tomatoes
- Fresh Cilantro – Or equal parts basil
- Habanero Pepper- Or Jalepeno
- Sun Dried Tomato- With oil
- Freshly Cracked Black Pepper
- Garlic Cloves
- Red Bell Pepper
- Oil
- Cucumber
- Key Limes
- Red Onion
- Walnuts
- Scallion
- Paprika
Looking for more raw vegan inspiration? Check out italeatsandtreats on YouTube and fget weekly visuals to delicious, easy, and simple to make healthy plant based recipes!
How to make Gazpacho
Step One:
Peel your cucumber and de-seed your habanero pepper. Be sure to not leave any seeds as the pepper is very spicy!
Step Two:
Toss in all of your ingredients along with salt to taste in the blender, no water is needed. Blend until your desired consistency has been reached. Mine was creamy after about 60 seconds.
Allow to chill in the fridge for 1-3 hours. Drizzle on high quality olive oil, serve with crusty bread and enjoy!
How to store Gazpacho
This delicious raw vegan soup can store in the fridge for up to 7 days so its perfect for meal prep and and easy appetizer before your dinner!
I would not recommend freezing as the dish only takes 10 minutes to put together and it should not be reheated.
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Refreshing Gazpacho Soup
Ingredients
- 1 & 1/2 Cups Cherry Tomatoes
- 4 Garlic Cloves
- 1/4 Cup Fresh Cilantro or basil
- 1 Tablespoon Olive Oil
- 1/2 Cucumber peeled, small
- 2 Key Limes squeezed
- 1/2 Red Onion small
- 1/2 Cored Red Bell Pepper medium sized
- 3 Tablespoons Walnuts
- 2 Scallion
- 1/4 Cup Sun Dried tomato with oil
- 1/2 Habanero pepper take ALL the seeds out!
- 1/8 Teaspoon Paprika
- Salt to taste
- 1/4 Teaspoon Black Pepper Freshly cracked is better
Instructions
- Peel your cucumber and de-seed your habanero pepper. Be sure to not leave any seeds as the pepper is very spicy!
- Toss in all of your ingredients along with salt to taste in the blender, no water is needed. Blend until your desired consistency has been reached. Mine was creamy after about 60 seconds. Allow to chill in the fridge for 1-3 hours. Drizzle on high quality olive oil, serve with crusty bread and enjoy!
