Side Dishes · Vegan Recipes


Gazpacho 1



Serves 5-6


1/2 large cucumber, halved, and seeded (not peeled)

1 red bell pepper, cored and seeded

2 Roma tomatoes

1/2 red onion

1.5 garlic cloves, minced

1 and 1/2 cups tomato juice (I used low-sodium)

2 tablespoons white wine vinegar

2 tablespoons olive oil

3/4 teaspoon kosher salt

1/2 teaspoon black pepper


  1. Roughly chop the cucumber, bell pepper, tomatoes, and onion into 1-inch cubes. Place each vegetable in the bowl of a food processor separately and pulse until each vegetable is coarsely chopped. Once done, place all the vegetables into a large bowl.
  2. To the vegetables, add the garlic, tomato juice, white wine vinegar, olive oil, salt and pepper. Mix well and chill for at least an hour before serving to let the flavors meld.


Barely adapted from Barefoot Contessa


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