This simple yet tasty tomato gazpacho is quick and easy to make. It’s a cooling meal for those hot days of summer!
Have you ever tried gazpacho before? I hadn’t until this a few weeks ago. I never though I’d like gazpacho because I love hot soup so much. Soup has always been a comforting food to me because it’s so warm and familiar.
I eat hot soup even in very warm weather. It’s easy to make, doesn’t get me tired when I have it at lunch, and because the air conditioning most places I go is always set to like 45 degrees in the summer, I feel like it’s appropriate. Basically that’s why I’ve have been hesitant to try a cold soup like gazpacho.
Then when Matt and I were in NYC celebrating our anniversary, we stopped at a cute little vegan cafe. They had many raw meals which was perfect for the hot weather that day. Matt decided to get a gazpacho with lunch and made me try some. Side note: Matt
makes encourages me try lots of new things some of which I like, some not so much. I’m grateful that he did that day because I would have missed out on a tasty new treat for myself. It was perfect for such a hot day. If you read my blog you’ll note that this was the 2nd new food for me in the last few months (never tried tacos till May) and both have inspired me. This gazpacho and my Walnut “Meat” Tacos are my takes on theses delicious new (to me) foods. Give it a try if you’re new to gazpacho too (and even if you’re not because it’s simple yet very tasty)!
- 8 tomatoes
- 1/2 cucumber
- 1/3 onion
- 1 tsp balsamic vinegar
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp maple syrup
- Juice of half a lime
- Blend all the ingredients and serve!
- You can top the soup with a nice swirl of coconut cream, some zucchini swirls, and/or lime!