Turning Spring’s produce into wonderful, vibrant, Gazpacho soup is only a blender away.
I’m not a fan of rainy days, but today, I’m not going to complain. It’s actually been raining for several days now but its turning everything green and beautiful again.
My office window faces out back, and although the sound of the rain pouring down is quite loud, so is the sound of the birds out back. The robins, doves, chickadees & cardinals are all busy, singing, chirping, flying around and eating from my bird feeder. There is even a mamma bird who made its nest in my hanging garden and now her babies are finally popping their heads out and flying around. So, so cute.
Why am I telling you this? Because it is 1 of the reasons why I love Spring. This season is just full of life and color.
Just like my Gazpacho Soup ….like my comparison? Loaded with fresh veggies, raw, unprocessed, did I mention, fresh? I mean, you can’t get much better than this. This soup is FULL of life-giving, nutrient rich veggies and vibrant color.
Here’s my disclaimer before I really get started.
My husband, does not like gazpacho soup! It doesn’t matter what type it is, he just doesn’t think “cold” and “soup” belong together. To him, this is like salsa soup. (I bet if he dipped a chip in it, he’d be happy)
But his dislike for salsa soup is my gain because it leaves more for me and my daughter to eat and we are perfectly ok with that because we LOVE gazpacho soup. Especially when it’s a little spicy.
Now that I got that out-of-the-way… if you love veggies, love healthy & love soup, let’s get started.
There’s not a lot of prep work to do with the veggies. Just make sure they are washed and ready to go. Slice your red & orange peppers (be sure to take the seeds out), slice your jalapeno (keep some seeds in for extra heat), chop your onion and your seedless cucumber (I like seedless best), and peel your garlic. I like to use a can of organic diced tomatoes, but feel free to use 3-4 fresh tomatoes instead.
Make sure you have some olive oil & red wine vinegar next to you as that will be what we season it up with.
Put everything in the blender and start to pulse. If you are using diced tomatoes from a can, add this in last. No need to liquefy those. The goal is to have a soupy consistency with texture.
If you need to thin it out some, slowly add some ice water OR, what’s even better, spicy tomato juice. You don’t need a lot of it, but just 1/2 cup of it will be enough to thrill your taste buds.
Serve in cute little glasses (these are votive holders which are perfect for party appetizers) or serve in a bowl, topped with slices of avocado & a slice of toasted Ezekiel bread on the side.
Let’s make some soup
Bring the party to your mouth with easy to make, veggie packed, Gazpacho Shooters.
- 1- 28 oz diced organic tomatoes
- 1 medium seedless cucumber, chopped
- 1 red bell peppers, sliced and seeds removed
- 1 orange or yellow bell pepper, sliced and seeds removed
- 1 small red onion, chopped
- 1-2 jalapeno, sliced and seeds removed
- 2 large garlic cloves
- 3 TB. red wine vinegar
- 1 TB. extra virgin olive oil
- pinch of salt to taste
- pinch of pepper to taste
- Spicy vegetable soup or ice water to thin.
- Garnish with diced cucumber, or sliced avocado.
- In a blender, pulse peppers, onions, cucumber, garlic vinegar & oil. Add tomatoes, pulse a few more times until perfect consistency.
- Add tomato juice to thin if needed. Season with salt and pepper as needed.
- Refrigerate until ready to serve, allowing flavors to mesh together.
- Serve as an appetizer or as a main dish with a side of toasted Ezekiel bread.
Turn this into a Agave Lime Gazpacho, by adding: 2 TB. agave, 2 TB. lemon juice & 1 tsp. raw cane sugar.
Cuisine Raw, Vegan
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