Vegan Gazpacho
Vegan gazpacho is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g tomatoes
- 1 cucumber
- 2 red bell peppers
- 50 ml olive oil
- Salt
- Pepper (freshly ground)
- 1 tsp piment d’Espelette
- 5 basil leaves
Instructions
-
1.
Wash the tomatoes, remove stem ends and dice the flesh. Peel the cucumber, wash the bell pepper, halve it and clean it. Dice the cucumber and bell pepper as well. Mix 100 g tomato cubes, 100 g cucumber cubes and half of the bell pepper cubes together and set aside. In a blender puree the remaining vegetable cubes with 25 ml olive oil. Season with salt, pepper and chili. Chill until serving.
-
2.
Wash the basil, shake dry and cut into strips. Heat the remaining 25 ml olive oil in a pan and sauté the reserved vegetable cubes for about 5 minutes while stirring occasionally. Season with salt and pepper, then let cool to room temperature.
-
3.
Serve the pureed soup in deep bowls and distribute the sautéed vegetables on top. Garnish with basil leaves.
