Very Easy Gazpacho

Easy Tomato Gazpacho 

The end of summer is the perfect time to make tomato gazpacho when the local farmer's markets are overflowing with ripe fresh tomatoes, red peppers, and cucumbers!

Gazpacho is a raw vegetable soup that is served chilled and tastes delightful. It's an ideal choice for hot and humid weather when there is no reason to heat up the kitchen. This vegan soup is low in calories, low in fat, but high in fiber and antioxidants which all translates into lots of healthy protective nutrients from just one bowl of soup!

It's very easy to make and can be made up to 2 days in advance. It's simple enough to whip up any night of the week with dinner, or fancy enough to serve guests for brunch! It is naturally gluten free and dairy free which makes it allergy friendly. 

Easy Tomato Gazpacho 

If you are following Weight Watchers Freestyle, this is 1 point soup per serving if you do not top with avocado; 4 points for the entire recipe if you don't top with avocado. You can chop up shallots for the topping instead.

Since this is a such an easy recipe, why not get out your food processor and make a quick batch!

If you grow your own tomatoes, you may be inundated right now may be wondering what to do with all of those tomatoes. In addition to making gazpacho, here are a few other suggestions: 

Vegan Tomato and Avocado Caprese Salad

Raw Corn and Tomato Salad

Tomato Stuffed with Lemony Rice Stuffing

Roasted Tomato Soup and Avocado

No Cook Cherry Tomato Marinade

Author:  Judee Algazi @www.realfoodblogger.com

Prep time: 10 minutes

Cook time: N/A

Serves:  4 

Ingredients: 

1 clove of garlic, peeled and halved2 shallots, peeled and quartered
1 cucumber, peeled and sliced
1 red pepper, quartered
2 ribs of celery, cut in fourths
4 summer tomatoes, quartered
Juice of 1 lemon1 tablespoon of olive oil
2 cups of vegetable juice like V-8 (see my notes below)
Himalayan pink salt and cracked pepper to taste
1/2 cup of diced avocado for garnish for each bowl
Optional: vegan sour cream or real sour cream - a dollop for each bowl

Directions:

Place garlic and shallots in the food processor. Pulse for a few seconds. Add the cucumber, red pepper, and celery. Pulse for a few seconds. Add the lemon juice and tomatoes and pulse. Add the vegetable juice and pulse. Remove from food processor and pour in a large bowl. Chill for a minimum of 4 hours. 

Notes: 

I buy organic vegetable juice in the supermarket in a glass jar called R.W. Knudsen organic Very Veggie Low Sodium.

Joining Deb's Souper Sunday  where anyone can share a soup, salad, or sammie. 

Shared on Weekend Cooking at Beth Fish Reads Blog where anyone can share a food related post. 

Also share at Friday at the Fire Station Link Party