Gazpacho

5 from 1 vote

This is a bright and refreshing no-cook soup. You can omit the avocado, if you prefer. Feel free to add minced jalapeño for a variation. Cilantro in place of the basil makes another excellent version. I like to serve this with some quickly seared scallops or shrimp for a full meal. Or add diced hardboiled egg to make a full vegetarian meal.

Course Soup

Cuisine Spanish

Keyword basil, bell pepper, cucumber, dairy-free, easy, egg-free, no-cook, nut-free, soup, spanish, tomato, vegetarian

Prep Time 20

Resting Time 2

Total Time 2 20

Servings

Calories 286kcal

Author Jenny Ross

Ingredients

2 1/2 pounds ripe tomatoes about 4-5 tomatoes
1 English cucumber peeled
1 shallot peeled
1 red bell pepper stem and seeds removed
1 large garlic clove peeled
3 tablespoons avocado oil
2 tablespoons balsamic or sherry vinegar
1 teaspoon salt
1/4 teaspoon black pepper fresh ground
1/4 cup fresh basil leaves for garnish
1 avocado diced, for garnish
1 tablespoon olive oil for garnish

Instructions

Dice about 1/4 cup of each the tomatoes, cucumber, and bell pepper before peeling the cucumber. Transfer to a container and refrigerate for garnish later. Add the remaining vegetables, onion, garlic, avocado oil, balsamic, and salt to a high power blender and process until completely smooth. Transfer to a container and refrigerate for at least 2 hours and up to 4 days.
Before serving, taste and adjust with more salt or balsamic, if desired. Top with reserved vegetables, fresh herbs, avocado, and a drizzle of olive oil. Serve chilled

Notes

The pureed soup can be scaled up and frozen for future.

Protein:Energy Quotient [calories]: 0.12

Nutrition without avocado: Calories: 206 cal, Carbs: 18g, Fiber: 5g, Fat: 15g, Protein: 4g, Protein:Energy Quotient [calories]: 0.13

Nutrition