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Vegan Recipe - Gazpacho

shared by Dr. Joel Fuhrman

Vegan Recipe - Gazpacho

  • Prep Time : 20 minutes
  • Cook Time : 2 minutes
  • Servings : 3
1 Star2 Stars3 Stars4 Stars5 Stars (4.50 out of 5 stars based on 2 reviews )
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Thank you to Dr. Joel Fuhrman of DiseaseProof.com for sharing this super yummy raw vegan recipe with us.  What a healthy and delicious treat!  This is a great easy recipe to start with to help transition to a vegan diet.   Dr. Fuhrman has lots of  vegan health tips and information to help us eat a nutrient-dense, (nutritarian), vegan diet.

Ingredients

1 large cucumber, peeled and sliced into large pieces
1 large red bell pepper, seeded and sliced into large pieces
1 1/2 cups diced tomatoes, or 1 (15 ounce) can, no salt added or low sodium
1 cup roasted red peppers, in vinegar, low sodium (drained)
2 cups tomato juice, no salt added or low sodium
1 1/2 cups mild or medium salsa, no salt added or low sodium
1/2 cup fresh cilantro
2 tablespoons red wine vinegar
1 tablespoon Dr. Fuhrman's VegiZest (or other no-salt seasoning)
Additional cucumber slices

Preparation

1. Place cucumbers and fresh red bell peppers in a food processor. Pulse until chopped in small pieces. Add tomatoes and roasted red peppers. Pulse again until finely chopped.

2. Add tomato juice and remaining ingredients except cucumber slices and pulse until well mixed.

3. Cover and chill for at least 2 hours for flavors to mingle.

Note: before serving, garnish with cucumber slices, if desired. Serve chilled.

Let us know what you think of this easy vegan recipe: Gazpacho!

One Response to “Gazpacho”

  1. Towles says:

    I made this tonight in our Vitamix, and my husband and I loved it. We used Jack’s medium salsa, which gave it a kick, and V8 rather than regular tomato juice. I only had balsamic, and that was fine. Definitely a keeper!

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