• Gabriele Wolf PhD ND

Easy Tomato Gazpacho



This easy gazpacho recipe uses just vegetables, making it a gluten-free refresher for a hot summer day. The key to any flavorful gazpacho is giving it time to rest. The flavors meld and become cohesive when the soup is allowed to sit a bit before serving.











  • Healthy Immunity

  • Low Carbohydrate

  • Low-Calorie

  • Nut-Free

  • Soy-Free

  • Vegan

  • Vegetarian


Ingredients


  • 2 ½ pounds large tomatoes (4-5), cored and cut into pieces

  • 1 English cucumber, cut into chunks

  • 1 medium red bell pepper, seeded and cut into pieces

  • 1 large clove garlic, crushed

  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

  • 2 tablespoons plus 1 teaspoon red-wine vinegar, divided

  • 1 teaspoon plus a pinch of salt, divided

  • 1/2 teaspoon plus a pinch of ground pepper, divided

  • 1 avocado

  • ¼ cup chopped fresh basil

Directions

  • Step 1

Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.

  • Step 2

Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.

  • Step 3

Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.


Bon Apetit!


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