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Easy Vegan Green Gazpacho (Tomato, Cucumber and Kiwi)

Course Appetizer, Soup
Keyword chilled soups, cucumber toast, gazpacho, green tomatoes, kiwi, roasted tomato soup, summer recipes, summer soups, tomato

Ingredients

Soup

  • 2 lbs Ripe green tomatoes
  • 2 slices Sourdough bread
  • 3 Kiwis
  • 2 Persian cucumbers
  • 1/2 Yellow onion
  • 2 cloves Garlic
  • 3 tbsp Sherry vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 1/4 cup Olive oil

Garnishes (optional)

  • 1 Kiwi (Diced)
  • 1 Persian cucumber (Diced)
  • More olive oil
  • Flaky sea salt

Instructions

  • Wash and chop the tomatoes. Then roughly tear or chop the bread. Add both, along with 1/2 tsp salt and 1/4 tsp pepper to a large bowl. Toss and let soak for about 20 minutes.
  • While the bread and tomatoes soak, peel the kiwi and onion. Then roughly chop the kiwi, onion, and persian cucumbers.
  • Add the tomatoes, bread, kiwi, onion, garlic, cucumbers, and 3 tbsp sherry vinegar to a blender and blend until smooth. Then, continue to blend while slowly drizzling in 1/4 cup olive oil. Taste, and adjust seasoning as you see fit (now's your chance to add more salt, pepper, or sherry vinegar).
  • Pour into a large container and refrigerate for a couple of hours before eating. Garnish with diced cucumber and kiwi, as well as a splash of olive oil and some flaky sea salt (if you'd like), and enjoy!