Easy Summer Gazpacho Recipe
If you’re not eating gazpacho in the summer you are seriously missing out! This refreshing soup made purely of raw vegetables is vegan, gluten-free, and dairy-free. It’s the perfect summer dish for a weeknight dinner - just toss everything in a blender, chill, and serve! I love to pair my gazpacho with avocado toast or a side salad for a light dinner.
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xx,
Heather
Easy Summer Gazpacho
Ingredients
1 cucumber
2.5 lbs Roma tomatoes
1/2 green bell pepper (seeded and cored)
4 garlic cloves
1/4 red onion
2 tbs red wine vinegar
1 tbs balsamic Vinegar
1/2 cup extra virgin olive oil
1 1/4 tsp sea salt
1/4 tsp ground pepper
1/4 tsp red pepper flakes
cherry tomatoes for garnish
Directions
Chop 1/4 of the cucumber and save for garnish.
Cut the remaining cucumber, Roma tomatoes, bell pepper, garlic, and onion into chunks. Transfer to blender.
Add the vinegar, olive oil, salt, pepper, and red pepper flakes.
Blend until smooth. Season to taste and Chill for 2 hours.
Serve the soup with diced cucumber and cherry tomatoes, a drizzle of olive oil, and freshly ground black pepper.