Chilled Summer Vegetable Gazpacho Recipe

About this recipe

A refreshing and vibrant vegetarian gazpacho, perfect for a light dinner. This chilled soup combines fresh vegetables with a hint of spice for a satisfying and healthy meal.

Ingredients

• 500 g Pluckk Organic Hybrid Tomatoes
• 3 pcs Cucumber Green
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 1 ltr Real Fruit Power Tomato Juice
• 100 g Garlic - Single Clove
• 500 ml Oleev Olivana Natural Olive Oil (Tin)
• 200 g Haldiram'S Bhuna Chana Crackers
• 150 g Spring Onion (Kandychi Path)
• 100 g Habanero Hot Sauce
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. In a large blender, combine 2 large tomatoes, 1/2 cucumber (peeled and chopped), 1/2 onion (chopped), 1/4 green bell pepper (chopped), and 1/2 cup tomato juice.
2. 2. Add 2 cloves of garlic (minced), 1/3 cup apple cider vinegar, 1/4 teaspoon hot sauce, and 1 1/2 teaspoons salt to the blender.
3. 3. Blend the mixture until smooth, ensuring all the vegetables are fully pureed.
4. 4. Transfer the gazpacho to a large bowl or container and stir in the remaining 1/2 cucumber (diced), 1/2 onion (finely chopped), 1/4 green bell pepper (diced), and 1/2 cup roasted chickpeas for texture.
5. 5. Chill the gazpacho in the refrigerator for at least 2 hours to allow the flavors to meld.
6. 6. Before serving, garnish with 1/4 cup chopped spring onion and an additional drizzle of olive oil if desired. Serve cold.