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    Home » Recipes » Paleo Sides, Veggies and Appetizers

    Vegetable Gazpacho

    Last Modified: Apr 22, 2024 by chantal · This post may contain affiliate links · Leave a Comment

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    Whether you're a seasoned cook or a novice in the kitchen, making a vegetable gazpacho is a delightful and straightforward process that results in a high-nutrient, fiber-rich meal that is full of flavor without a trace of animal products.

    closeup of Vegetable gazpacho in a square bowl
    Jump to:
    • Vegetable Gazpacho
    • Ingredients
    • How to Make Vegetable Gazpacho
    • More Soup Recipes
    • 📖 Recipe

    Vegetable Gazpacho

    Gazpacho's health benefits are as impressive as its taste. It's low in calories, ideal for weight management, and high in essential nutrients like vitamins A and C, potassium, and antioxidants. With its central ingredients being vegetables and olive oil, it's a great source of heart-healthy fats and soluble fibers. For those following specific diets like paleo or vegan, gazpacho is a perfect go-to dish.

    Serve with chopped vegetable salad or a hard-boiled egg for a traditional Spanish touch.

    Ingredients

    Serves: 4 Prep Time: 10 minutes Cook Time: 30 seconds

    • 5 medium tomatoes
    • 1 red onion, minced
    • 1 bell pepper, minced
    • 1 cucumber, diced
    • 1 garlic clove, minced
    • 2 tablespoon each fresh parsley, basil and cilantro
    • 4 cups tomato juice
    • 2 tablespoon lemon juice
    • 2 tablespoon balsamic vinegar
    • ¼ cup extra virgin olive oil
    • sea salt and freshly ground black pepper to taste
    • Sliced lemon and extra fresh parsley for garnishing

    How to Make Vegetable Gazpacho

    Place a medium-sized pot of water on the stove-top and bring to a boil.

    Score a X on the bottom of each tomato and boil for 30 seconds before draining them and putting them in a bowl of cold water, making sure to reserve the hot water.

    When cool enough to handle, remove the skin from the tomatoes and cut them in cubes.

    Add all the ingredients to the reserved hot water and adjust the seasoning to taste.

    Cover and cool in the refrigerator.

    When cold, serve with slices of fresh lemon and fresh parsley on top.

    Serve in bowls with a wedge of lemon on the side and some extra grated ginger as a garnish if desired.

    More Soup Recipes

    If you love soups as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

    • Cream of Mushroom Soup Recipe
    • Paleo Chicken Pot Pie Soup Recipe
    • Zucchini Soup with Sweet Potato Scoops Recipe
    • Sausage And Spinach Soup Recipe
    • Slow Cooker Paleo Bison Stew Recipe

    📖 Recipe

    closeup of serving of Vegetable gazpacho in a square bowl

    Vegetable Gazpacho

    Whether you're looking for a quick, nutritious meal, or a dish that can be adapted to your tastes, vegetable gazpacho is the answer.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Soup
    Cuisine Spanish
    Servings 4 people
    Calories 225 kcal

    Ingredients
      

    • 5 medium tomatoes
    • 1 red onion minced
    • 1 bell pepper minced
    • 1 cucumber diced
    • 1 garlic clove minced
    • 2 tablespoon each fresh parsley basil and cilantro
    • 4 cups tomato juice
    • 2 tablespoon lemon juice
    • 2 tablespoon balsamic vinegar
    • ¼ cup extra virgin olive oil
    • sea salt and freshly ground black pepper to taste
    • Sliced lemon and extra fresh parsley for garnishing

    Instructions
     

    • Place a medium-sized pot of water on the stove-top and bring to a boil.
    • Score a X on the bottom of each tomato and boil for 30 seconds before draining them and putting them in a bowl of cold water, making sure to reserve the hot water.
      5 medium tomatoes
    • When cool enough to handle, remove the skin from the tomatoes and cut them in cubes.
    • Add all the ingredients to the reserved hot water and adjust the seasoning to taste.
      1 red onion, 1 bell pepper, 1 cucumber, 1 garlic clove, 2 tablespoon each fresh parsley, 4 cups tomato juice, 2 tablespoon lemon juice, 2 tablespoon balsamic vinegar, sea salt and freshly ground black pepper to taste, ¼ cup extra virgin olive oil
    • Cover and cool in the refrigerator.
    • When cold, serve with slices of fresh lemon and fresh parsley on top.
      Sliced lemon and extra fresh parsley for garnishing
    • Serve in bowls with a wedge of lemon on the side and some extra grated ginger as a garnish if desired.

    Nutrition

    Calories: 225kcalCarbohydrates: 24gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 39mgPotassium: 1146mgFiber: 4gSugar: 17gVitamin A: 2708IUVitamin C: 100mgCalcium: 66mgIron: 2mg
    Keyword gazpacho, vegetable
    Tried this recipe?Let us know how it was!

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      Green Spinach and Chard Soup

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