I love gazpacho any time of year but it’s even more delicious around May when the tomatoes are beautifully in season. My recipe below is super simple and tastes even better with heirloom tomatoes.
Top with chopped avocado and cucumber before serving.
Easy Vegan Gazpacho
- 2 plum tomatoes quartered
- 1 English cucumber or 2-3 Persian cucumbers sliced in chunks
- 1 red bell pepper cut into chunks
- 1/4 red onion
- 3 garlic cloves
- 3 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1 tsp vegan Worcestershire sauce
Combine all ingredients in a high speed blender until smooth.
Chill for 2 hours or more.
Serve cold topped with freshly chopped avocado and/or cucumber.