Quick and Easy Gazpacho with Jalapeño

Quick and easy vegan Gazpacho that’s perfect for the summer!

It’s summer, the weather is hot, I’m pretty sure nobody wants to turn on the oven or the stovetop at the moment, right? Cold soups and salads are absolute lifesavers this time of the year, since they are quick and easy to make, and they feel so refreshing. My Gazpacho with jalapeño is one of these summer recipes that I just know you’ll love. It takes about 5 minutes to make, it’s perfectly customizable, and it tastes super good, cooling, and refreshing. Serve it with a few slices of toasted bread for a filling and satisfying summer meal.

Guys, let me start today with a big thank you! If you follow me on Instagram you probably saw that post where I explained briefly why I started to post so irregularly here and there. I struggle with stress and anxiety a lot nowadays, and I felt it would be very dishonest of me to pretend everything is perfectly fine with me.

I think it was all triggered by work, and just general ‘adult life’ things, but it’s just all so overwhelming at the moment. To be honest I also often feel way to privileged to complain about these things. A few years ago I would have given anything for the career I have right now, so it just feels so ridiculous to say out loud my thoughts, fears and problems.

I’m super lucky, because I can do my dream job every day. This makes me so happy, that I can’t even explain, but it makes me at the same time so anxious, it’s probably even harder to explain. Every single day when I talk with clients, negotiate, or send over works, I have this crippling anxiety that the things I do are simply not good enough. Like one day people will realize that all my recipes and in general my photography is terrible, and it was a big f*cking mistake to hire me for any job.

It’s weird, because consciously I know that my work is good. I mean I see my pictures, and I know that they are not bad. And I also know that I work a lot and hard, and it’s all visible on my pictures…..but still, that feeling of being not good enough is constant.

Long story short, what I wanted to say is that I have some issues at the moment I have to work on. Sorry for the irregular posting schedule these days, I just really can’t handle the extra stress what blogging is at the moment. I know, or at least I hope it’s nothing constant, so things will soon be back to normal. The amazing amount of sweet messages and comments I got from you after that Instagram post made me so happy, I can’t even describe….Thank you so much! It really means a lot to me! ❤

But back to the recipe, it’s a lot more interesting topic. This soup is really simple and totally customizable, so feel free to play with it:

• I like to use a variety of tomatoes for this recipe for extra flavor. However if you prefer your soup bright and red, choose red tomatoes and peel your cucumber.
• To keep the color nice, don’t blend the herbs together with the soup, just simply chop them roughly and stir in the soup at the end.
• If you want a more filling soup, add a slice of bread to the blender with the rest of the ingredients. It’s best to use stale or toasted bread, that you soak for 5-10 minutes in broth first.
• Or try it with an avocado! Not a very authentic approach, but it makes the soup extra creamy and I love it!

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

Quick and Easy Gazpacho with Jalapeño

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Total Time: 10 mins
• Yield: 2-3 1x

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Ingredients

Units USM Scale 1x2x3x

• 4 large tomatoes
• 1/2 cucumber (peeled, if you prefer)
• 1/2 bell pepper
• 2 green onions
• 1 jalapeno (optional)
• 1/2 cup of tightly packed fresh herbs (cilantro, basil, oregano, parsley, chives, etc.)
• 2 cloves of garlic
• 1/2 cup of tomato juice
• 1.5 cups of water or vegetable broth
• salt, pepper

To serve:

• 1/2 cup of cooked quinoa

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Instructions

1. Chop half of a tomato into small cubes, and set aside. Cut rest of the tomatoes, cucumber, bell pepper, green onions and jalapeño into larger pieces.
2. Place vegetables with herbs, garlic, tomato juice and about a cup of water/broth to a blender, and blend until completely smooth. Add more water/broth until you reach desired consistency, and season with salt and pepper.
3. Serve chilled topped with cooked quinoa and chopped tomato. Enjoy!

• Prep Time: 10 mins
• Category: Soup
• Cuisine: Vegan