Ingredients
Base Ingredients
- 1 15oz. can crushed tomatoes ($0.69)
- 1 cup vegetable juice (like V8) ($0.35)
Vegetables & Herbs
- 1/2 sweet onion (about 1 cup chopped) ($0.40)
- 1/2 cucumber (about 2 cups chopped) ($0.50)
- 1/2 cup fresh parsley ($0.35)
- 1/2 cup fresh cilantro ($0.20)
- 1 clove garlic, minced ($0.08)
Seasonings & Garnish
- 1 Tbsp olive oil ($0.16)
- 1 tsp salt ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 tsp lemon juice ($0.04)
- 1 avocado ($0.99)
Instructions
- Combine Base Ingredients: Add the crushed tomatoes and vegetable juice to a food processor or blender to form the liquid base of the gazpacho.
- Prepare Vegetables and Herbs: Peel the cucumber if desired, then cut the onion and cucumber into chunks. Wash the parsley and cilantro thoroughly and mince the garlic. Add all these ingredients along with olive oil, salt, pepper, and lemon juice into the food processor or blender with the base mixture.
- Blend and Adjust Flavor: Purée all ingredients together until smooth or leave slightly chunky depending on your preference. Taste the gazpacho and adjust salt, pepper, or lemon juice to suit your taste. Chill the soup in the refrigerator for 30 minutes to meld the flavors. Taste again after chilling to make any final seasoning adjustments.
- Add Avocado Garnish and Serve: Just before serving, dice the avocado and add a few chunks on top of each bowl. Optionally, add extra cracked black pepper and a drizzle of olive oil to enhance the flavor presentation.
Notes
- For a thinner gazpacho, add additional vegetable juice or cold water before blending.
- Chilling improves the flavors, so prepare at least 30 minutes ahead to serve cold.
- Fresh herbs like parsley and cilantro are essential for authentic bright flavors.
- Adjust garlic quantity to personal taste preference or omit for milder flavor.
- Serve with crusty bread or tortilla chips for added texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
