Gazpacho – RAW & Vegan

Gazpacho is one of my favorite soups. Healthy, cooling and if you make it like I do – completely vegan and raw. Sometimes if I make it after or before a workout session, I add some hemp protein for an extra boost. You can find a lot of ingredients like that here (affiliate link).

Gazpacho – Ingredients & how to make them

Gazpacho is a cold tomato-based soup from Spain, which is sweet with a taste of garlic, olive oil, salt and vinegar. It is perfect for hot summers, but I like it any time of year. During the colder months, it gives you a vitamin boost! Gazpacho also fit nicely in small glasses on a buffet table or as a starter.

As a variation, if you don’t want it raw and vegan, you can add shrimp, crayfish or croutons – or anything else you like!

Look at these gorgeous tomatoes - almost only found in Spain. I love big tomatoes like these - you can almost taste the sweetness from being ripen in the sun! These are from the Alcossebre market I went to this summer - but you can find tomatoes like these in the markets of Palma as well!
Look at these gorgeous tomatoes – almost only found in Spain. I love big tomatoes like these – you can almost taste the sweetness from being ripen in the sun! These are from the Alcossebre market I went to this summer – but you can find tomatoes like these in the markets of Palma as well!

Gazpacho – All you need (for 4 portions) is:

Gazpacho1 red pepper
0.25 pot basil
375 grams of tomatoes (3 large tomatoes)
1 large clove garlic
1 shallot onion
0.5 cucumber
2 deciliters vegetable stock
0.5 table spoons of herbal salt
1 table spoon of honey
1 teaspoon freshly squeezed lemon juice
black pepper
tabasco
3 table spoons of hemp protein

Crunchy accessories:
2 sticks of raw chopped celery
3 tablespoons of extra virgin olive oil
Finely chopped herbs (to mix)

Seed the peppers and cut into smaller pieces. Cut the tomatoes into small pieces and rough chop the garlic and shallot. Peel the cucumber and chop it coarsely. Mix together with basil, stock, salt, honey and lemon juice. Use a blender or hand blender. Season with black pepper and Tabasco. Place in the fridge for at least 1 hour.

Serve well chilled with chopped celery on top.

Enjoy!

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