Gazpacho Soup (Gluten-Free, Paleo, Whole30, Vegan) | Irena Macri

Name: Gazpacho Soup (Gluten-Free, Paleo, Whole30, Vegan) | Irena Macri
Total time: 30 min
Ingredients: 8 ripe tomatoes (Roma or round but not Beefsteak); 1 medium cucumber (peeled and seeds scooped out); 1 small red onion (peeled and coarsely chopped); 1 small green pepper (core and seeds out, chopped); 1 small red pepper (core and seeds out, chopped); 3 large garlic cloves (peeled); 1/2 long red chilli (seeds out (you can leave chilli out completely)); 1 cup cold water; 1 cup tomato juice; 3/4 cup olive oil; 2 tablespoons apple cider vinegar (or sherry vinegar); 1 orange (a little zest + juice); 1 teaspoon salt; 1/2 teaspoon pepper; Garnish with diced cucumbers (tomatoes, red pepper, red onion and more olive oil. I like to add some fresh basil leaves as well.)

www.cookedandloved.com

Healthy and flavourful, this tomato gazpacho soup recipe uses lots of veggies, healthy olive oil and no bread. It's perfect on a summer day!

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Ingredients

8 ripe tomatoes (Roma or round but not Beefsteak)
1 medium cucumber (peeled and seeds scooped out)
1 small red onion (peeled and coarsely chopped)
1 small green pepper (core and seeds out, chopped)
1 small red pepper (core and seeds out, chopped)
3 large garlic cloves (peeled)
1/2 long red chilli (seeds out (you can leave chilli out completely))
1 cup cold water
1 cup tomato juice
3/4 cup olive oil
2 tablespoons apple cider vinegar (or sherry vinegar)
1 orange (a little zest + juice)
1 teaspoon salt
1/2 teaspoon pepper
Garnish with diced cucumbers (tomatoes, red pepper, red onion and more olive oil. I like to add some fresh basil leaves as well.)