Vegetable Gazpacho

No ratings yet

Whether you're looking for a quick, nutritious meal, or a dish that can be adapted to your tastes, vegetable gazpacho is the answer.

Course Soup

Cuisine Spanish

Keyword gazpacho, vegetable

Prep Time 10

Cook Time 30

Servings people

Calories 225kcal

Cost $8

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.