In the summer months, you should expect an increase in the number of people you entertain with delicious meals. This raw vegetable smoothie is as refreshing as the traditional Spanish gazpacho soup that it is based on. In addition to being delicious, this is the perfect snack for vegans and vegetarians. Soups and smoothies made only from fresh vegetables are vibrant in colour and brimming with nutrients, making them suitable for a wide range of palates and situations.
Spanish gazpacho soup tips
If you’re in the mood for a bloody Mary, you can easily make one out of this soup. Half of the ingredients are blended while the other half are left unmixed and diced for texture. Taste and season with Tabasco to your liking. Raw vegetables are nutritious and work wonders as a post-dinner palate cleanser.
Check out this Spanish gazpacho soup recipe if you’re looking for a delicious summer smoothie or soup to complement your vegan or vegetarian diet.
Spanish gazpacho soup recipe
Course: Starter, Snack
Cuisine: Spanish
Difficulty: Easy
Prep time: 10 minutes
Ingredients
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4×680g tins tomato juice
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1 cucumber, peeled and halved
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1 large ripe tomato, skinned
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½ medium onion, peeled
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½ green pepper, seeded
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freshly ground black pepper
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1 dash Tabasco sauce
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1 dash garlic salt
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2 tbsp. butter
Method
- In a large bowl, add two tins of the tomato juice with oil, vinegar, Tabasco, black pepper and garlic salt.
- In a blender, add two tins of tomato juice, peeled tomato, the onion, green pepper and cucumber. Blend together.
- Add the blended ingredients to the bowl with the rest. Mix well and cover with foil, refrigerate for at least 8 hours.
- Mix well before serving.
- For some crunch add croutons and the other halves of the green pepper, onion and cucumber.