Raw vegan gluten-free tomato gazpacho soup
THERE are a ton of tomato gazpacho soup recipes out there. Most traditional tomato gazpachos use bread to thicken the soup and create an emulsion with the olive oil.
I wanted to make this raw vegan soup gluten free, and decided that rather than use gluten free bread, I would use a mixture of blended and chopped vegetables to bring body and colour to the soup. You can also boost the flavour of the tomatoes with tomato soup, concentrated tomato puree or tomato paste. This gives the gazpacho a deep rich colour, or you could roast the tomatoes for an even deeper flavour.
Some people also add a splash of tabasco to their tomato gazpacho. I have given the garlic, salt and chilli quantities as a guide only. Different chillis contain different amounts of heat. Add a little and keep mixing and tasting until you achieve your perfect blend then chill in the fridge to allow the flavours to fully infuse. Then season to taste again before serving.
If you are looking for quick easy allergy free recipes this gazpacho is a winner for the whole family. It is gluten free, dairy free, egg free, nut free and soy free – no rotten tomatoes here!
Ingredients (first step)
- 3 cups ripe tomatoes – about 3 large tomatoes
- 1 cup peeled chopped cucumber
- 1 1/2 cup 1 large red pepper / red capsicum finely chopped
- 1/2 cup – about 1/4 medium red onion
- 1 cup fresh basil
- 4 cloves fresh garlic
- 1 tbsp – about half a small hot green chilli for a touch of heat
- 1 tsp Celtic sea salt depending on your taste
- 1/4 cup filtered cold water or more for desired consistency
- 1/8 / 2 tbsp cup cold pressed extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp raw agave nectar
- 2 cups finely diced ripe tomatoes
- 1 cup finely diced chopped green pepper
- 1/3 cup or about 1 stick of celery finely diced
- 1/2 cup cucumber chopped finely
- 1 tbsp cold pressed extra virgin olive oil
- pinch of Celtic sea salt
Method
Toss all ingredients in a bowl with the olive oil and Celtic sea salt to bring a nice sheen and bring out the flavour in the fruits and vegetables.
Add this mixture into the blended mixture and place soup in the fridge until completely chilled.
Allow at least a few hours for the flavours to fully infuse, or leave overnight.
Sprinkle each bowl with finely chopped avocado and flat leaf parsley before serving.
This soup gets better with age like a fine Spanish wine.
This delicious recipe was written and provided by Tess Masters, The Blender Girl, who knows all about the fine art of cooking with a blender for whizz-bang results. You can find out more at Healthy Blender Recipes.
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