Chilled Vegan Gazpacho Bowl Recipe

About this recipe

A refreshing and vibrant vegan gazpacho, perfect for a light and satisfying dinner. This no-cook soup is packed with fresh vegetables and zesty flavors, ideal for solution seekers looking for a quick and healthy meal.

Ingredients

• - Cawston Press Pressed Tomato Juice
• 1 Piece Cucumber 1Pc
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1Pc Avacado 1pc

Instructions

1. 1. Finely dice 1/2 cup cucumber, 1/2 cup onion, and 1/2 cup bell pepper, and set aside.
2. 2. In a blender, combine 4 cups tomato juice, 1/2 cup diced cucumber, 1/2 cup diced onion, 1/2 cup diced bell pepper, and 1/2 cup avocado.
3. 3. Blend the mixture until smooth, adjusting the consistency with additional tomato juice if needed.
4. 4. Transfer the blended soup to a large bowl, cover, and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
5. 5. Serve the chilled gazpacho in bowls, garnished with additional diced cucumber, onion, and bell pepper for texture, if desired.