Easy & refreshing Summer Gazpacho

This gazpacho ist more than just a cold vegetable soup. It has a fruity spicyness but is very refreshing at the same time. And the best part: it‘s ready on your table in only 15 minutes flat. The perfect summer meal indeed! 🍅💚✨

[:de]Kategorien[:en]Course Tags[:] Main Course, Soup

Tags gazpacho, plant-based, soup, tomatoe, vegan

[:de]Vorbereitungszeit[:en]Prep Time[:] 10 minutes

[:de]Garzeit[:en]Cook Time[:] 5 minutes

[:de]Gesamt[:en]Total Time[:] 15 minutes

[:de]Portionen[:en]Servings[:] 4 servings

[:de]Zutaten[:en]Ingredients[:]

2 Tbsp native olive oil
3 garlic gloves, finely diced
150 g cherry tomatoes
1/2 cucumber, roughly sliced
2 sweet peppers, cored and chopped
1 red onion, peeled and quartered
660 ml tomatoe passata
1 heaped tsp granulated vegetable stock
2 Tbsp white balsamic vinegar
pinch of pepper, garlic, cayenne & ginger powder

[:de]Anleitung[:en]Instructions[:]

Heat olive oil in a pan over medium heat, add garlic and sauté for about 1 minute. Stir regularly so that the garlic does not burn. It should only turn a little golden, if at all.
Put the cherry tomatoes, cucumber, pepper and onion into your food processor and process until everything is just finely cut. Your gazpacho should not resemble a creamy smoothie. 😉
Now add the passata, sautéd garlic, vegetable broth, vinegar and spices. Give it all a final blitz and your gazpacho is ready.
Taste and adjust flavour as needed, if you want a little more salt or spicyness. If your tomatoes are not fruity enough, add 1 tablespoon of maple syrup to the gazpacho.

[:de]Anmerkungen[:en]Notes[:]

Serve the gazpacho with roasted bread or baguette on which you generously grate some fresh garlic. Wonderfully aromatic, nice & spicy ❤️

I always choose organic produce whenever possible. It‘s not only much better for my health (and yours, too), but also for our environment. 🌍💫💚