Vegan Yellow Pepper Gazpacho Soup in The Blender


Julia’s Vegan Yellow Pepper Gazpacho Soup
My client Julia shared this deliciously healthy yellow pepper Gazpacho soup recipe with me. I told her that it just might end up on my blog and here it is. My mom used to make Gazpacho when I was a child. Maybe I was a strange child but I loved cold soup. Try some of the other soup recipes on my website.
What is Gazpacho?
Originating from the Andalusia region of southern Spain, Gazpacho is traditionally made from a mixture of puréed tomatoes and other ingredients such as cucumber, sweet bell peppers, onions, garlic, and olive oil. Its is a soup that is served cold and not hot. It’s very refreshing especially during the summer months. Have you ever made a cold soup before? You can also make fruit based Gazpacho soups. Really the possibilities are endless and only limited to your culinary imagination.

Julia’s Vegan Yellow Pepper GazpachoAuthor Laura London
Ingredients1 3/4 lb yellow bell peppers (about 4), chopped1 1/2  lb yellow tomatoes (about 2 large), chopped1 1/2 cups seeded and peeled cucumber, chopped2 cloves garlic, freshly pressed2 Tbsp sherry vinegar3/4 tsp pink salt3 Tbsp olive oil1 tbsp lemon juice, fresh pressed (zest if you like too)Optional Garnishes:Diced bell pepperDiced tomatoDiced cucumberBlack pepperA drizzle of olive oilRed pepper flakesInstructionsAdd the ingredients into a food processor and process on high until smooth about 2-3 minutes.Chill for 1 hourLadle into bowls and garnish with diced pepper, cucumber, tomato or whatever you like.
Courses Soup

Vegan Yellow Pepper Gazpacho Soup in The Blender is written by Laura London for


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