Tomato Gazpacho is just this wonderful chilled soup, particularly nourishing on a warm sunny day. What I love about Tomato Gazpacho is the combination of ingredients which give and sweet and sour taste to this flavoursome dish.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 800g plum tomatoes
- 5-inch cucumber, peeled
- bunch of spring onions (5 or 6)
- 2 garlic cloves
- 1 pepper
- 4 tbs extra virgin olive oil
- 3 tbs sherry vinegar
- Season to taste
- For garnishing
- Couple of sprigs of mint
- Couple of sprigs of parsley
Instructions
- Boil some water and place the tomatoes within to loosen the skin. Remove the tomatoes and use your hands to remove the skin.
- Blend the tomatoes, cucumber, spring onions, garlic, pepper, oil and vinegar in a high-seep until fine. Season to taste. Transfer to a large bowl.
- Chill in the fridge for at least a couple of hours.
- Serve garnished with mint and parsley.
