Description
Vegan, Gluten-Free, Dairy-Free
Ingredients
Scale
- 12 oz. tomato paste
- 2 vine ripened tomatoes
- 2 small sweet onions
- 1 red bell pepper
- 2 cloves of garlic
- 4 Tbsp. cilantro – packed
- 4 Tbsp. cold pressed olive oil
- 4 Tbsp. white wine vinegar
- 3/4 c. cold water
- juice of one lime
- 3 tsp. red pepper flakes
- 2 tsp. sea salt
Instructions
- 1. After preparing all of the ingredients as directed above, add everything except the mango, avocado, and yellow pepper to the blender.
- 2. Once the consistency is right – thick but smooth – add the remaining ingredients and use a large spoon to mix them in. Don’t blend them – you want the whole pieces throughout the gazpacho.
- 3. Refrigerate for an hour or until chilled.
- 4. Portion into bowls and top with more avocado and mango.
Notes
- Makes 48 oz. of soup.
- Prep Time: 15
Nutrition
- Serving Size: 4
- Calories: 277
- Sugar: 22
- Sodium: 1250
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 36
- Protein: 6
- Cholesterol: 0