Chilled Summer Vegetable Gazpacho

Chilled soups are wonderful when the weather is hot and you want to stay cool.  Especially when they involve no cooking.  Gazpachos  are perfect for that.  My Mom used to make one with just cucumbers and tomatoes with a little sea salt and it was so simple but so good.  The one I am sharing with you today has a few more veggies than that to give it more nutrients but it is delicious.  All you need to do is buzz it up in your blender, pour into a bowl and enjoy!  It makes a wonderful starter for a summer dinner, or something delicious to dip your bread into.

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 1-2 | Prep Time: 5 min | Cook Time: 0 minutes | Ready in: 5 minutes

Ingredients

• 1 large carrot, chopped
• 1 large tomato, chopped
• 1 large cucumber, chopped
• 1 red bell pepper, chopped
• 1/2 cup fresh sweet corn
• 1/4 cup fresh basil
• 2 garlic cloves
• sea salt to taste
• red pepper flakes to taste
• extra virgin olive oil for garnish (optional)
• tomato slices, cucumber slices and basil cut chiffonade for garnish

Instructions

In a high speed blender, combine all ingredients (except the garnish) until smooth and well blended. Pour into bowl, drizzle with a little olive oil, and garnish with cucumber slices, tomato slices and basil.