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Tomato Gazpacho

This raw vegan tomato gazpacho soup is quick, easy, and delicious.

Prep Time 30 minutes
Total Time 30 minutes
Servings 4 to 6
Author Tess Masters

Ingredients

  • 1/4 cup filtered water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice, plus more to taste
  • 3 medium tomatoes, diced, plus more to garnish
  • 1 English cucumber, skin on, and diced, plus more to garnish
  • 1 large red bell pepper, diced, plus more to garnish
  • 1/4 medium red onion, diced
  • 1 cup firmly packed fresh basil leaves, finely chopped, plus more to garnish
  • 2 cloves garlic
  • 1 small green chile, ribbed, seeded, and minced
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1 teaspoon pure maple syrup 

Instructions

  1. Throw everything into your blender and pulse until you get a rustic consistency.
  2. To serve ladle individual portions into glasses or bowls, and top with diced tomato, cucumber, bell pepper, and basil. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak