- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 2 servings 1x
Ingredients
1 can chopped or diced tomatoes (14.5 oz)
1 large tomato
1/2 red bell pepper
1 cucumber
1/4 cup cashews
1/4 cup plant based milk
1/4 tsp pimentón (smoked paprika)
1/4 tsp cumin powder (optional)
2 tsp apple cider vinegar (or red wine vinegar)
2 tsp olive oil
s+p
Instructions
Transfer all ingredients to a mixer, blend until smooth and let it chill for 30 minutes in the fridge.
Garnish with some fresh basil or parsley and some olive oil.
Note: traditional gazpacho soup doesn’t have plant based milk nor canned tomatoes. It normally has onions + garlic and red wine vinegar. I omit these because I can’t digest them.
I also find that adding some cashews and milk makes for a creamier consistency but feel free to modify this recipe to your taste!
Enjoy!
xo