Cilantro Gazpacho!

If you’re not making gazpacho during tomato season, I think you’re classified as clinically insane.

There is nothing, I repeat, NOTHING better than fresh, organically grown tomatoes straight from the garden. Or the garden from your CSA. Our juicy fruits are still green, so we’ve been hoarding pounds of tomatoes from our local farm. And they are amazing!

Sadly, my cucumber soup from yesterday mostly went to my clients (lucky little bastards) and I was left sweltering in this heat again. After a 10 hour day at the pool (tough job) I knew I needed another chilly soup. And my happy little tomatoes were the first thing I noticed when I walked in the door, so in the blender they went. Probably not so happy anymore, but delicious nonetheless. It’s a super basic recipe. Not anything vastly different from any recipe you may found on Pinterest, but I’m still in love with it.

5 large tomatoes, chopped

1 cucumber, peeled and chopped

1 small red onion, chopped

1/2 red bell pepper

1/2 bunch fresh cilantro

1/2 jalapeno, seeded

2 cups water

Juice of two limes

4 tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

  • Blend all ingredients together until smooth. Blend half the ingredients at a time if the blender isn’t large enough to handle them all at once
  • Garnish with fresh cilantro, chopped cucumber or avocado











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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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