Summery Tomato Gazpacho
This tomato gazpacho is a flavorful, cold soup, perfect for lunch or a fancy appetizer! Topped with olive oil, finely sliced basil, pine nuts, flaky salt, and coarse ground pepper, this vegan gazpacho is sure to be a crowd-pleaser!
Appetizer, Main Course, Side Dish, Soup
Gluten Free, Vegan, Vegetarian
tomato gazpacho, vegan gazpacho
Oh My Veggies
red bell pepper
or other sweet pepper
loosely packed basil leaves
red wine vinegar
To garnish (optional):
Pungent olive oil
Finely sliced basil
Sliced cherry tomatoes
Coarse ground pepper
Peel and remove seeds from cucumber. Dice peeled cucumber, bell pepper, tomato, and shallot. Peel and crush garlic. Thinly slice basil.
In a food processor or blender, combine prepared bell pepper, cucumber, shallot, garlic, basil, and oregano. Process on medium speed for 1-2 minutes until a coarse paste forms.
Add diced tomatoes, vinegar, and lemon juice. Process on high for 3-4 minutes until mostly smooth. Depending on the size of your food processor, you may need to do this in batches.
Running the processor or blender on medium to low, add olive oil. Process for an additional minute to emulsify the oil.
Pour into a bowl or large container. Cover and refrigerate for at least 1 hour to let flavors settle.
Serve cold in small bowls or as appetizer “shooters” in small glasses. Garnish as desired with a drizzle of olive oil and any of the other options. This is a great place to use a flavored olive oil.
Keeps in a covered container in the fridge for up to 5 days.
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