Gazpacho is a cold tomato-based raw vegetable soup that credits its origins to Spain. It has been enjoyed throughout the years as a light summer meal to help cool off and to take advantage of summer's abundant produce.
Traditional gazpacho recipes typically use fresh vegetables and stale bread, but many modern variations have emerged that incorporate herbs, fruit, and even seafood. Today, Tami is sharing a recipe that stays true to gazpacho’s vegan / vegetarian roots, but passes up the stale bread, and instead enjoys the convenience and flavor of canned fire-roasted tomatoes. She also puts a smokey, spicy spin on the traditional, perfect for those who crave flavor …
Tami Noyes ~ With this crazy weather covering two-thirds of the country, there is no better time for no-cook recipes. 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 and always keep tomato juice in the pantry for these hot days. This one is from American Vegan Kitchen and worth your effort in chopping.
Great Gazpacho
- 2 (14.5-ounce) Cans Diced Fire- Roasted Tomatoes, undrained
- 4 Cups Good Quality Tomato Juice
- 1 Celery Rib, diced
- 1 Medium Green Bell Pepper, diced
- 1/2 Small Red Onion, diced
- 1 To 2 Jalapenos, seeded and finely minced
- 1 Tablespoon Sugar
- 1/4 Cup White Vinegar
- 1 Tablespoon Chopped Fresh Basil
- 1 Tablespoon Chopped Fresh Parsley
- 3 Tablespoons Chopped Fresh Dill
- 1 Tablespoon Fresh Lime Juice
- 1 Tablespoon Olive Oil, optional
- 1 Teaspoon Hot Sauce, or to taste
- 1/2 Teaspoon Liquid Smoke
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
- Balsamic Vinegar, for drizzling
- Minced Fresh Dill, Parsley, or Basil, optional garnish
In a large bowl, combine all the ingredients, except the balsamic vinegar and the optional garnish. Stir together. Refrigerate 4 hours to allow the flavors to develop. Taste and adjust the seasonings. To serve, ladle the soup into bowls and top with a drizzle of balsamic vinegar and the fresh herbs, if using.
Serves 6
Recipe and photo by Tamasin Noyes, author of American Vegan Kitchen. Tami's cookbook covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. For even more of her recipes, you can visit Tami at her blog Vegan Appetite.
