Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
'Everything' Vegan Gazpacho
‘Everything’ Vegan Gazpacho is perfect any time of year. It’s fat-free, chock-full of raw veggies and made with healthy tomato juice.
Course
Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
65
kcal
Author
Elizabeth Shah
Ingredients
2
cups
plain tomato juice
no added sodium or sugar
2
carrots
peeled and 2-inch diced
1
yellow or orange bell pepper
seeded and 2-inch diced
½
beet trimmed
scrubbed and 2-inch diced
2
celery stalks
not the tough outer stalks, 2-inch diced
½
cucumber
peeled, seeded and 2-inch diced
2
green onions
2-inch diced
½
jalapeno
seeded and chopped (or sub or ⅛ teaspoon of cayenne)
2
packed cups spinach
1
cup
parsley
1
clove
garlic
peeled and smashed
½
lemon
juiced + zested
1
tablespoon
sherry vinegar
Sea salt and freshly ground black pepper
to taste
Optional: 2 teaspoons grated ginger
Optional: dash of tabasco
US Customary
-
Metric
Instructions
Place the all of the ingredients (except the salt and pepper) in a blender, and process on high speed until well blended, about a minute or so. Season with sea salt and freshly ground pepper, to taste.
Notes
Makes about 5 cups of gazpacho.
Nutrition
Calories:
65
kcal
|
Carbohydrates:
14
g
|
Protein:
2
g
|
Sodium:
55
mg
|
Potassium:
641
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
7990
IU
|
Vitamin C:
94.3
mg
|
Calcium:
56
mg
|
Iron:
2
mg