Vegan Gazpacho with Fire-Roasted Tomatoes
 
Prep time
Total time
 
This gazpacho delivers the flavors full-on. It’s one of the simplest soups to make and also one of the most forgiving. Shift up the ingredients as you prefer, but always keep tomato juice in the pantry for this one!
Author:
Recipe type: Soup
Cuisine: Spanish
Serves: 6 servings
Ingredients
  • 2 (14.5-ounce) cans diced fire-roasted tomatoes, undrained
  • 4 cups good quality tomato juice
  • 1 celery stalk, diced
  • 1 medium green bell pepper, diced
  • ½ small red onion, diced
  • 1 to 2 jalapenos, seeded and finely minced
  • 1 tablespoon sugar
  • ¼ cup white vinegar
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon hot sauce, or to taste
  • ½ teaspoon liquid smoke
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • Balsamic vinegar, for drizzling
  • Minced fresh dill, parsley, or basil, for garnish (optional)
Instructions
  1. In a large bowl, stir together the tomatoes, tomato juice, celery, bell pepper, onion, jalapeno, sugar, vinegar, herbs, lime juice, olive oil, hot sauce, liquid smoke, salt, and pepper.
  2. Cover and refrigerate the soup for 4 hours, to allow the flavors to develop and to chill it.
  3. Taste and adjust the seasonings, as desired.
  4. Ladle the soup into bowls and top with a drizzle of balsamic vinegar and the minced fresh herbs, if using.
Nutrition Information
Serving size: about 1½ cups Calories: 103 Fat: 2.6g Saturated fat: .3g Carbohydrates: 18.6g Sugar: 13.3g Sodium: 531mg Fiber: 2.5g Protein: 2.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-gazpacho-fire-roasted-tomatoes