06/05/2015Meal soups - Starters

Gazpacho

Name: Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 5 serv.
Cuisine: Vegan
Ingredients: 60 mL olive oil; 2 tbsp balsamic vinegar; salt; pepper; 1 tbsp sugar; 3 slices whole wheat sandwich bread; 5 tomatoes; 0.5 cucumber; 1 bell pepper; 1 red onion; 20 basil

Gluten-free Oven-free Spring / Summer

For: 5 serv.Difficulty: EasyPreparation: 15 min

With weather like this, it's time to say goodbye to Grandma's soups and stews. Instead, we have something even better: gazpacho! And it's perfect for when temperatures are nearing 100°F.

We love this cold soup because we can season it however we like! In our house, we add a good amount of balsamic vinegar and a little sugar because we adore sweet and sour flavors.

Plus, unlike the soups you're served in winter, gazpacho only contains raw vegetables. It's perfect for getting a boost of vitamins before soaking up some sun ;).

Servings

Ingredients

Cups

-olive oil 60 (mL)
-balsamic vinegar 2 (tbsp)
-salt
-pepper
-sugar 1 (tbsp)
-whole wheat sandwich bread 3 (slices)
-tomatoes 5
-cucumber 0.5
-bell pepper 1
-red onion 1
-basil 20

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Steps

Wash your vegetables.
Peel the onion and the cucumber.
Chop your vegetables into small pieces.
Mix all the ingredients with 45ml of olive oil, balsamic vinegar, salt, sugar, and basil.
Season to your taste!
Cut the white bread into small cubes. In a frying pan, heat up the remaining olive oil and toast the croutons on high heat!
Serve the gazpacho nice and cold with a drizzle of olive oil and some croutons :)