Oh, kitchen fails. When your counter has been floured, wiped down, and floured again and you are slowly depleting your brown sugar supply with nothing to show for it.
Sometimes, (especially when it comes to vegan baking) things (yes I’m talking about you, crumbly linzer cookies!) don’t work out. So I like to beat the complicated-baking-frustration with simple but delicious foods.
And gazpacho really doesn’t get easier! 10-minutes and you could have a couple bowls of soup ready to be devoured.
Sometimes soup can be really boring. But gazpacho is anything but- you’re not about to burn your tongue on a spoonful of this!
Lots of basil, mint, jalapeños, and lemons make this gazpacho pop, and the tomato base is a classic.
This gazpacho is best served with crusty baguette for dipping (or a gf option!) and is vegan, gluten-free, and one-bowl!
This summery gazpacho is just the trick to make all the failed shortbread disappear from memory!
- 1 14-oz can tomatoes
- 1 /2 cups ice cold water
- 2 tbsp chopped coriander or cilantro
- 4-6 mint leaves, chopped
- 1 jalapeño, diced
- ¼ of a red onion, diced
- 1 clove garlic, diced
- Juice of half a lemon
- 1-2 tsp salt
- 2-3 mint leaves
- 2-3 basil leaves
- Combine gazpacho ingredients in a blender and pulse to combine until well mixed.
- Adjust salt and lemon as needed.
- Set in refrigerator and chop herbs finely for topping.
- Top each serving and enjoy.