Fresh Vegan Gazpacho with Basil & Cucumber (Easy No-Cook Summer Soup)

The ultimate no-cook summer soup! This fresh vegan gazpacho is packed with basil, cucumber, and farm-fresh veggies. Blend, chill, and serve with crusty bread.

Ingredients

• 1 ¾ lb (or 800g) of fresh tomatoes
• 1 medium cucumber
• 1 pepper
• 1 garlic clove
• ½ an onion
• 1 soaked slice of stale bread
• 1 cup loosely packed (or 30g) fresh basil
• 4 tbsp of extra virgin olive oil
• 2 tbsp vinegar
• Salt
• Pepper
• Optional: Tasty toast for dipping into the soup

Instructions

• Roughly chop tomatoes, cucumber, pepper + onion (reserve a small amount of this chopped mix for garnish)
• Mince your garlic.
• Tear up 3/4 of your basil leaves.
• Chop up the stale bread.
• Add everything to a large mixing bowl. (except for the reserved garnish)
• Drizzle a decent amount of extra virgin olive oil and vinegar on top of the chopped mix in the large mixing bowl.
• Season well with salt + pepper.
• Leave covered in the fridge for 30 mins.
• Pour everything into a blender, then blend until creamy + smooth. Taste and adjust seasoning as you see fit.
• To serve, ladle the gazpacho into bowls, then top with a spoonful of the reserved chopped vegetables, fresh basil leaves, and a splash of olive oil.
• Dip with toast if you like, and enjoy!