Julia’s Vegan Yellow Pepper Gazpacho

Julia’s Vegan Yellow Pepper Gazpacho Soup

My client Julia shared this deliciously healthy yellow pepper Gazpacho soup recipe with me. I told her that it just might end up on my blog and here it is. My mom used to make Gazpacho when I was a child. Maybe I was a strange child but I loved cold soup. Try some of the other soup recipes on my website.

What is Gazpacho?

Originating from the Andalusia region of southern Spain, Gazpacho is traditionally made from a mixture of puréed tomatoes and other ingredients such as cucumber, sweet bell peppers, onions, garlic, and olive oil. Its is a soup that is served cold and not hot. It’s very refreshing especially during the summer months. Have you ever made a cold soup before? You can also make fruit based Gazpacho soups. Really the possibilities are endless and only limited to your culinary imagination.

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Julia's Vegan Yellow Pepper Gazpacho

Author Laura London

Ingredients

1 3/4 lb yellow bell peppers (about 4), chopped

1 1/2  lb yellow tomatoes (about 2 large), chopped

1 1/2 cups seeded and peeled cucumber, chopped

2 cloves garlic, freshly pressed

2 Tbsp sherry vinegar

3/4 tsp pink salt

3 Tbsp olive oil

1 tbsp lemon juice, fresh pressed (zest if you like too)

Optional Garnishes:

Diced bell pepper

Diced tomato

Diced cucumber

Black pepper

A drizzle of olive oil

Red pepper flakes

Instructions

Add the ingredients into a food processor and process on high until smooth about 2-3 minutes.

Chill for 1 hour

Ladle into bowls and garnish with diced pepper, cucumber, tomato or whatever you like.

Courses Soup