Easy Gazpacho Recipe
Make your summer meals a breeze with this Easy Gazpacho Recipe. You don't even have to turn on your stove, just blend a chock-full of garden veggies with seasonings and chill to marinate the fresh flavors. It's creamy, zesty and SO satisfying!
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Veganhuggs →Chef's Notes
* Prep time doesn't include soaking or chilling time.
* You can omit the oil if you have an oil-free diet. The soup will be a little less creamy, but still fairly creamy with the soaked cashews.
* The cashews can be soaked the night before and put in the fridge to make things easier. If you don't have the cashews soaked, you can boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes until softened. If you have a high-powered blender you technically don't have to soak them, but I feel it yields a creamier texture with them softened first.
* If you don't have a high-speed blender, you can use a regular blender, but you may have to chop your veggies better. You'l also need to soak the cashews for 1-2 hours longer. The consistency might not get completely smooth, but the gazpacho will still be delicious. You can also use a food processor, but I personally like the blended version better.
Topping Ideas: fresh cut basil, parsley, bell pepper, cucumber, tomatoes, cracked pepper, olive oil, crushed red pepper, sweet paprika.
Gazpacho in best eaten within 2-3 days for optimum freshness. Store in an air-tight container in the fridge.
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Reviews from the Original Source
Loved it! So full of flavor and easy to make. Thank you for the delicious recipe!
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