Summer Gazpacho

Summer Gazpacho

Summer Gazpacho

Summer is really here in Sydney. With a nearly sweltering 34.5 degrees, there is only one thing on my mind for lunch. Gazpacho. If I make it in time, then it can sit in the fridge and get really cold. Only it was about 1pm by the time I got up to make lunch and there was no waiting as my stomach went “growl”…

This is a pure plant based vegan delight. Swap the passata for some fresh tomatoes and it’s all raw too! So if you are on a health kick and looking for a summer soup that can be ready in under five minutes this is it.

Summer Gazpacho
Wunda Woman Wellness: 
Recipe type: Plant Based Vegan
Prep time: 
Total time: 
Serves: 1 serve
 
Summer Lovin' is easy with this 5 minute recipe
Ingredients
  • ½ cup passata (just tomatoes, no fancy ingredients)
  • ½ cucumber
  • 1 red capsicum
  • ¼ red onion
  • 2 teaspoons raw apple cider vinegar
  • good handful of corriander
  • about ¼ cup to ½ cup olive oil depending on taste
Instructions
  1. Put everything (minus the olive oil) in a blender or food processor until combined. Add olive oil to taste. Pop it in the fridge for at least an hour before eating.
Nutrition Information
Serving size: 1

 

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