Easy Vegan Gazpacho

Chop 6 vine cocktail tomatoes, 3 garlic cloves, 1 seedless cucumber, 2 stalks of celery, 1 medium red onion, and 1 zucchini.

Add half of the chopped veggies (excluding cilantro) into a blender.

Pour in 2 cups of tomato juice (only half for the first blend).

Blend until there are no large chunks left, but don't liquefy it completely.

Remove some of the blended mixture to make room for the remaining ingredients.

Add the rest of the chopped veggies, the remaining tomato juice, extra virgin olive oil, sugar, and a pinch of pepper into the blender.

Pulse the mixture until desired chunkiness is achieved.

Pour the blended gazpacho into a container and refrigerate for 45 minutes to 1 hour before serving.

Equipment Needed

Dietary