Raspberry Gazpacho! This refreshing vegan soup is perfect for summer entertaining.
Recipe by Alexandra Caspero on June 8, 2016
Prep time: PT10M
Total time: PT10M
Ingredients
1 cup frozen raspberries (plus more for garnish)
3 large (ripe tomatoes, chopped)
1 cup chopped red bell pepper (plus more for garnish)
1/4 cup white onion
2 garlic cloves (chopped)
1 cup peeled and seeded cucumber (plus more for garnish)
2 tablespoons sherry vinegar (can sub lemon juice)
3 tablespoons olive oil (plus more for drizzling)
2 slices bread (toasted and cubed)
3/4 teaspoon salt
1/2 teaspoon freshly cracked pepper
Categories
dinner
lunch
Soup
vegan
vegetarian
Steps
Put the frozen raspberries, tomatoes, bell pepper, onion, garlic, cucumber, vinegar, olive oil, half of the bread cubes, salt and pepper in a blender. Process until smooth, adding up to 1/3 cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
Taste and adjust the seasoning as needed. Refrigerate for up to a few hours before serving for best flavor.
To serve, toss together the remaining bread crumbs, raspberries, chopped bell pepper and cucumber together with a small pinch of salt and pepper. Divide the gazpacho among 4 bowls and garnish with the bread mixture.
