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Gazpacho is a soup made of raw, blended vegetables and served chilled. Its refreshing nature makes it the perfect light lunch on a hot summer day!
1½ cups (375 mL) tomato juice
1½ cups (375 mL) chopped tomatoes (approx. 2 medium)
1 cup (250 mL) cooked lentils
1 cup (250 mL) chopped red bell pepper (approx. 1 whole cleaned)
1 cup (250 mL) chopped cucumber (approx. ½ whole)
1 Tbsp (15 mL) chopped jalapeno pepper (approx. 1 small)
2 Tbsp (30 mL) chopped shallot
2 Tbsp (30 mL) lemon juice
2 Tbsp (30 mL) canola oil
2 tsp (10 mL) chopped garlic
2 tsp (10 mL) hot sauce
to taste sea salt
garnish sour cream and fresh cilantro
Tip: If you would like to enhance the texture of the soup, reserve ¼ cup of the tomatoes, red pepper, cucumber, and lentils and stir them in after the soup has been blended. This will give a nice “crunch” in the soup and surprise your guests.