Ingredients:
- 4 large tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon cayenne pepper, optional (for a spicy kick)
- 1 cup vegetable broth, chilled
- Fresh parsley or basil leaves, for garnish
Instructions:
- In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, green bell pepper, red onion, and minced garlic.
- Add the extra virgin olive oil, red wine vinegar, lemon juice, salt, black pepper, and cayenne pepper (if using) to the blender.
- Pulse the mixture until it reaches your desired consistency. Some prefer a chunkier texture, while others prefer a smoother soup.
- Taste the gazpacho and adjust the seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
- Once the gazpacho reaches the desired consistency and flavor, transfer it to a large bowl.
- Gradually stir in the chilled vegetable broth until the soup reaches your desired thickness. You may not need to use all of the vegetable broth, so add it gradually and adjust to your preference.
- Cover the bowl with plastic wrap or a lid and refrigerate the gazpacho for at least 1 hour to allow the flavors to meld and the soup to chill.
- Before serving, give the gazpacho a good stir. Taste again and adjust the seasoning if necessary.
- Ladle the chilled gazpacho into bowls and garnish with fresh parsley or basil leaves.
- Serve immediately and enjoy the refreshing flavors of this raw gazpacho soup!
This raw gazpacho soup is perfect for hot summer days and is bursting with fresh flavors. It’s also incredibly versatile, so feel free to customize it with your favorite herbs or additional vegetables. Enjoy!
Recipes from the book “The Raw Food Edge”
