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italian-gazpacho-raw-soup

Italian Inspired Gazpacho

A summery no-cook soup made of a garden's worth of crisp vegetables. Basil and red wine vinegar give it an Italian feel.
Course Main Course
Cuisine Mediterranean
Keyword grain-free, veggie forward, Whole 30
Prep Time 10 minutes
Total Time 10 minutes
Author Angela Sackett | Everyday Welcome

Ingredients

  • 2 cups bottled tomato juice
  • 4 to matoes quarter two, cut two into bite-sized cubes
  • 1 red or yellow bell pepper seeded and quartered
  • 2 cucumbers quarter one and cut the second into bite-sized cubes
  • 1/2 sweet onion cut into smaller chunks
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons red wine vinegar
  • juice of 1/2 lemon
  • 1/4 cup basil
  • dash Worcestershire sauce (omit for Whole 30)

Toppings

  • reserved cucumber, cubed
  • 1/2 cup crumbled goat cheese (omit for Whole 30)
  • 1/4 cup balsamic vinegar, reduced by half
  • thinly sliced green onion

Directions

  1. Pour juice into blender.
  2. Add two quartered tomatoes, pepper, 1 quartered cucumber, and sweet onion.
  3. Process for 10 seconds.
  4. Add remaining ingredients to blender in order listed; process 10-15 seconds.
  5. Remove from blender and stir in remaining cucumber and tomatoes.

Recipe Notes

For smaller blenders, divide into two batches. Toppings are optional; feel free to get creative!