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The Ultimate Refreshing No-Cook Gazpacho – vegetarian recipe
Stav Kogan

The Ultimate Refreshing No-Cook Gazpacho

A brilliantly refreshing, no-cook gazpacho! This vibrant soup is a celebration of summer's best produce, bursting with the flavors of ripe tomatoes, crisp cucumber, and creamy avocado. It's the perfect solution for using up extra veggies and cooling down on a hot day.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 cup
Calories: 69
Ingredients Method Nutrition

Ingredients
  

  • 1 avocado, pitted and diced
  • ¾ lb (340 g / 12 oz) ripe tomatoes (about 3 medium), diced
  • 1 green bell pepper, seeded and diced
  • ½ English cucumber, diced
  • ¼ red onion, finely diced
  • 1 clove garlic, pressed or very finely minced
  • 5.5 oz (165 ml) low-sodium tomato juice
  • 3 Tbsp (45 ml) red wine vinegar
  • 1 Tbsp (15 ml) aged sherry vinegar
  • 2 Tbsp (30 ml) fresh lemon juice
  • ¼ tsp (1.25 ml / 0 fl oz) sea salt
  • ½ tsp (2.5 ml / 0.1 fl oz) freshly ground black pepper
  • Dash of hot sauce, or to taste
  • For the best flavor, use the ripest, most flavorful in-season tomatoes you can find. Heirloom varieties work beautifully.
  • For a chunkier texture, reserve about a quarter of the diced tomatoes, cucumber, and bell pepper. Stir them into the blended soup before chilling.
  • This soup is even better the next day! The flavors will meld and improve as it sits in the fridge for up to three days.

Method
 

  1. Place all in a high-powered blender or food processor.
  2. Pulse-chop until the are well-blended but still retain a slightly chunky, rustic texture.
  3. Taste and adjust the seasoning.
  4. Add more vinegar for tang, lemon juice for brightness, or hot sauce for heat as desired.
  5. Transfer the soup to an airtight container and refrigerate for at least three hours to allow the flavors to meld and deepen.
  6. Serve chilled, garnished with a drizzle of olive oil or fresh herbs if you like.

Nutrition

Calories: 69kcalCarbohydrates: 8gProtein: 2gFat: 34g

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