WebIngredients 3 cups reduced-sodium tomato juice 2 1/2 cups finely diced tomatoes (2 large) 1 cup finely diced yellow or red bell pepper (1 small) 1 cup finely diced unpeeled cucumber …
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Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency. Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving. Learn how to make traditional Spanish gazpacho!
This gazpacho recipe is… Vegetarian, vegan, plant-based, dairy-free, and gluten-free. Place all ingredients in a blender, and blend until smooth. Taste and adjust salt as needed. Refrigerate until cold, about 2 hours, or up to 3 days before serving. Serve topped with additional chopped veggies, a drizzle of olive oil, and toasted bread.
Red bell pepper: Gazpacho wouldn’t be complete without crisp, sweet bell pepper. Feel free to substitute an orange or yellow bell pepper for the red. Fresh basil: Basil makes this soup taste even more summery and irresistible. Garlic: You’ll just need one large clove. Olive oil: Extra-virgin olive oil is always the way to go.
Drizzle olive oil over the gazpacho when serving. Smooth Gazpacho: Blend all of the gazpacho ingredients (all except herbs and olive oil) until very smooth. Slowly drizzle in olive oil while the blender is going, emulsifing it to create a creamy luscious texture, then pulse in the herbs. Chill and garnish with diced veggies.