Summertime Vegan Gazpacho
Prep Time
Prep Time: 2 minutes
Prep Notes
Gazpacho is so easy to make, store and enjoy. Because it’s served cold, it’s a refreshing summer soup that provides ample vitamins & hydration. Unfiltered apple cider vinegar boosts major health benefits including probiotics to help aid digestion and olive oil provides healthy plant based fats.
Ingredients
2 lbs ripe tomatoes (any variety)
1 cucumber
2 red bell peppers
3 tablespoons unfiltered apple cider vinegar
¼ cup cold pressed organic extra virgin olive oil
2 tsp sea salt (I love pink Himalayan sea salt)
1 tsp black peppercorns
1 garlic clove (optional)
¼ tsp ground cayenne pepper (optional)
Directions
Roughly chop the veggies and combine them in a high-speed blender with the rest of the ingredients.
Chill in the fridge for at least an hour to really cool it down. I store gazpacho in ball jars for an easy grab-n-go soup.
Add in ½ cup black beans or quinoa and ¼ chopped avocado to complete the meal with added protein, fiber and healthy fats.
Or, use it as a dip for veggies, dressing for a salad or a sauce for grilled chicken or fish.