This is the recipe that keeps on giving. Not only can you make gazpacho, but then it can be transformed into a fantastic warm tomato soup, pasta sauce, and pizza sauce. Fresh, ripe tomatoes are the key for making gazpacho explode with flavor and become a family favorite. We love enjoying our gazpacho topped with fresh basil and served on a warm summer day.
1/3 cup red onion, chopped
2 cloves of garlic, minced
4 cups of diced ripe tomatoes
1 cup vegetable broth
½ cup raw cashews (or ½ cup white beans) 1 pitted date
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
3 tablespoons nutritional yeast
1 teaspoon miso (or more to taste) Black pepper to taste
Fresh basil, for garnish
1. Sauté onions and minced garlic until onions are translucent. (Use 1 tablespoon from your vegetable broth for sautéing, if needed.)
2. Add remaining ingredients except basil into a high-speed blender along with the sautéed onions and garlic. Blend until well-combined.
3. Pour gazpacho into a serving bowl and garnish with fresh basil.
Makes 4 servings
Brittany Jaroudi runs a website and a plant-based cooking channel on YouTube, both named The Jaroudi Family, in addition to her full-time work teaching middle school art. She has developed hundreds of delicious, easy, and family-friendly recipes focused on a whole-food, plant-based lifestyle. She has a master’s degree in education and a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies. Currently she is the coleader of the Pittsburgh Plant-Based Support Group in partnership with PlantPure Communities, offering free nutrition education classes and cooking courses.