Simple Vegan Gazpacho Recipe
A long time ago I didn’t know how to cook. Coddled by New York’s cheap and delicious eats as well as the fact that socializing happened around food in New York, I didn’t have to learn.
When I got to France, I realized that unless I had a huge budget (which I didn’t as a student), I couldn’t afford to eat out every day.
But I still didn’t learn how to cook.
Because I discovered gazpacho in a carton as sold by Alvalle (this is totally not a sponsored post, I only wish they would send me crates of their gazpacho–are you listening, Alvalle?)…which I would drink in a lowball cocktail glass, feeling smart for saving myself the washing of one spoon and savoring the gazpacho’s creamy coolness on hot days.
Even though eating from a package is usually horrible for your health, after drinking my gazpacho I would feel still healthy. The gazpacho was not only without preservatives but also vegan.
Check out the ingredients : Tomato, Pepper, Cucumber, Onion, Extra Virgin Olive Oil (2.6%), Wine Vinegar, Salt, Garlic, Lemon Juice.
Even now my recipe for gazpacho today is the same one from Alvalle.
Gazpacho is delicious made ahead of time and served chilled.
3-5 good-sized tomatoes
one bell pepper, cut up and de-seeded
one long cucumber
1/4 of a red onion
1 clove of garlic
gobs of extra virgin olive oil
red wine vinegar
sea salt and freshly ground pepper
fresh lemon juice
1. Cut the tomatoes, bell pepper, cucumber, and red onion in big pieces. Put them all into a blender, with the tomatoes on the bottom. Add the garlic, and blend. Don’t worry about not having any water in their; the juices from the cucumber and tomatoes will make it a soup.
2. After the consistency is as creamy as you like, add lots of extra virgin olive oil and stir it in by hand. Do NOT blend the olive oil or else it will turn bitter.
3. Add the red wine vinegar, sea salt, pepper, and fresh lemon juice to taste.
4. Chill for 3-4 hours until the gazpacho is thoroughly cold.
5. Serve alone or with bread.