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–+ servings
Cinnamon Bread Muffins

Cinnamon Bread Muffins

Make easy vegan gazpacho, a no-cook summer soup. Recipe includes tips for perfect Cinnamon Bread Muffins as a sweet pairing.
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Prep Time 25 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 people
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs vine tomatoes
  • 1/2 cucumber cucumber
  • 1 red bell pepper red bell pepper
  • 1 shallot shallot finely chopped
  • 2 cloves garlic finely chopped
  • 1/4 cup good olive oil
  • 2 tbsp lemon juice
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil for garnish

Equipment

  • Large bowl
  • Chef’s knife
  • High-speed blender
  • Large pot
  • Cutting board

Method
 

  1. Peel the tomato skins by blanching them in boiling water for 30 seconds, then transferring to ice water.
  2. Chop all the vegetables and combine them in a large mixing bowl with the olive oil, lemon juice, salt, and pepper. Stir well and let marinate for at least 20 minutes.
  3. Pour the vegetable mixture into a blender and blend until completely smooth, adjusting salt or lemon juice as needed.
  4. Refrigerate the blended gazpacho for at least 2 hours, preferably overnight, before serving. Stir well before serving.

Nutrition

Calories: 100kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 0.5gSodium: 400mgPotassium: 420mgFiber: 3gSugar: 6gVitamin A: 600IUVitamin C: 25mgCalcium: 30mgIron: 0.5mg

Notes

This gazpacho recipe is fresh and perfect for summer heat. Enjoy with optional toppings like diced avocado, croutons, or fresh herbs.
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