This recipe is for my mother! It’s her birthday and she LOVES gazpacho.

Chilled Spanish-style tomato soup – perfect for hot weather. Top it with avocado, sour cream, or those Pan-Fried Crispy Chickpeas (recipe linked below) for a light lunch or dinner. I love packing leftovers for lunch!
Author: Jess Smith
Recipe type: Soup, Vegan
Yield: 4
  • 1 and ½ pounds tomatoes, roughly chopped
  • 1 medium cucumber, peeled, roughly chopped
  • 1 half a roasted red pepper (from a jar of roasted red peppers in olive oil)
  • 3 slices of bread (roughly 3 ounces), torn into pieces (baguette or sourdough are great, and bread that is a couple days old is ideal)
  • 1 teaspoon minced garlic
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • pinch crushed red pepper, to taste
  • Salt and freshly ground black pepper
For serving (any of these are great):
  1. Combine the tomatoes, cucumber, red pepper, bread, garlic, olive oil, red wine vinegar, and crushed red pepper in a blender. Blend until nearly smooth. Add water if the soup seems thick. Taste and add salt and pepper, as desired.
  2. Refrigerate until ready to serve. Top with any of the recommendations above or set all of them out so that people can customize their bowl!
Serving size: about 2 cups (not including optional toppings) Calories: 195 Total Fat: 11 g Saturated fat: 2 g Carbohydrates: 21 g Sugar: 6 g Sodium: 156 mg Fiber: 3 g Protein: 4 g Cholesterol: 0 mg