Prep Time:
Yield:
Category:
Scale
Ingredients
- 4–5 fresh tomatoes (the sweeter and redder the better)
- 1–2 cloves of garlic
- 1 medium cucumber (or half a large one)
- 1 small red onion (or a quarter of a large one)
- 1 yellow or orange bell pepper
- 2 cups vegetable juice (I like V8 Low Sodium.)
- 3 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
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Chop all of the vegetables into chunks and add to your blender. This doesn’t have to be an exact science.
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Add all liquid ingredients.
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Blend until smoothly combined.
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Taste and adjust seasoning.
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Transfer to a jug or bowl and cover. Leave to chill in the fridge for a couple of hours.
Keywords: tomatoes, chilled soup, gazpacho, vegan, plant-based
