Gazpacho recipe with avocado, jalapeno and summer herbs. LOADED with veggies, vitamins and minerals! Gluten-free, low-fat and 100% vegan.
Gazpacho with Avocado, Jalapeno and Summer Herbs
If you’re not familiar with gazpacho, I’m excited for you! It’s a chilled pureed vegetable soup loaded with garlic, juicy tomatoes, crisp green pepper and cool cucumber. I’ve literally been making this gazpacho recipe since I was a kid. I went on a cooking kick when I was about 9 years old, and almost every summer after that I would make this gazpacho for my family. Even when I was a teenager and cookingwaslikesostupidjustorderpizzaOMG, I still loved chopping and blending and filling my tummy with this delicious, vitamin-packed chilled soup. I should ask my parents what they thought of this phenomenon…
It’s still a family summer favourite all these years later. It’s the best in August when tomatoes are in season – giant, juicy, flavourful and abundant! I can pretty much get all the ingredients out of our garden now. Too bad we don’t have the climate to grow avocados where I live! #avocadolove
This gazpacho recipe is great to make on a Saturday afternoon when you’ve just come back from the farmer’s market and the veggies you’re using were picked that morning. It’s the best. Give it a few hours to chill for dinner or, even better, enjoy it with a chunk of fresh crusty bread for Sunday brunch. Chilling it overnight allows the flavour of the garlic to really shine through!
It’s really simple and quick to prepare. If you pre-chop the veggies you can also make it with kids – they’ll have fun whirring the food processor and it’s a great way to encourage them to eat their veggies after they’ve put in all the work 😉
What you need:
1 x 48oz can tomato juice ($1.99)
1 large green pepper, seeded and chopped (.50 cents)
1 large jalapeno pepper, seeds in, minced (more if you like it spicy!) (.30 cents)
4 large tomatoes, cored and chopped ($2)
1 medium white onion, chopped (.15 cents)
4 large cloves of garlic, diced (.20 cents)
1 medium-large field cucumber, peeled and chopped ($1.10)
1 large avocado, peeled and chopped ($2)
1/8 cup olive oil (.22 cents)
1 1/2 tbsp balsamic vinegar (.05 cents)
1 tsp each oregano and basil (ground is fine but fresh is awesome if you’ve got it in the garden this time of year)
Fresh ground pepper and salt (to taste)
What you do:
1) Chop all your veggies and place them in a giant serving bowl
2) Working in batches, scoop some of your veggie mix into a blender (or food processor), add a bit of tomato juice, and blend on high until fully pureed. Use another large serving bowl or a food container to hold the pureed soup.
3) Repeat the process until your ingredients are all used. Add the olive oil, balsamic and spices in the last batch.
4) Stir thoroughly in the bowl or container, then add fresh ground pepper and salt to taste.
5) Chill at least 2 hours, but preferably overnight before serving.
Makes 8 servings
Total cost: $8.51
Cost per serving: $1.06
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