Dairy-free Tomato And Cucumber Gazpacho
This Dairy-Free Tomato and Cucumber Gazpacho is a refreshing and healthy soup that's perfect for hot summer days. It's packed with fresh vegetables and bursting with flavor, making it a great appetizer or light meal.
Ingredients
- 4 large tomatoes, chopped
- 2 cucumbers, peeled and chopped
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup fresh basil leaves
Instructions
- In a blender, combine the tomatoes, cucumbers, red onion, and garlic. Blend until smooth.
- While the blender is running, slowly add the olive oil and red wine vinegar.
- Season with salt, black pepper, and cayenne pepper. Blend again to combine.
- Chill the gazpacho in the refrigerator for at least 1 hour before serving.
- Before serving, garnish with fresh basil leaves.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Blender Chopping board Knife Bowls
Tools
Blender
Serving suggestions
Serve the gazpacho chilled in individual bowls, garnished with a drizzle of olive oil and a few extra basil leaves. It pairs well with crusty bread or a side salad.
Tips & tricks
For extra freshness, you can add a squeeze of lemon juice before serving.
Cost
$10