Cooking for Luv: Vegetarian + Vegan Recipes
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Gazpacho Soup with Beer and Jalapeno

14 Oct Gazpacho Soup with Beer and Jalapeno

Gazpacho Soup with Beer and Jalapeno
Serves 4
Get ready for a tangy and spicy raw vegan chilled tomato soup, with some extra punch added through your favorite light beer and heat from fresh jalapeno. Don't be disappointed if your soup is not day-glow red: traditional gazpacho is actually between orange and pink in color (the red is acheived usually by using tomato juice or V8 and by briefly cooking your tomatoes first, but we're going with all fresh & natural produce here so those items are banned). You can omit the bread and beer to make this gluten free and raw, it will just be slightly thinner. Gluten free beer and bread (I use Udi's) can also be substituted. For a more refined soup, quickly blanch tomatoes to remove the skins and de-seed before using. To see photos from my Hulu class where I taught how to make this gazpacho, click here
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 4 Cups Diced Red Tomatoes
  2. 1/2 Cup of torn baguette or sourdough bread
  3. 1 Tablespoon Extra Virgin Olive Oil
  4. 2 Teaspoons Kosher or Sea Salt
  5. 1/2 Green Pepper, or 4 Mini Peppers, seeded and diced (about 1/2 Cup)
  6. 1/2 English Cucumber, diced (about 1 Cup)
  7. 1/4 Cup Red Onion
  8. 1 Clove Peeled and chopped Garlic
  9. Juice from One Lime
  10. 1/2- 1 Jalapeno, depending on desired heat level, diced
  11. 1/2 Cup of Beer
  12. Freshly Ground Pepper to Taste
  13. Cilantro Leaves, to Garnish
  1. Place all the ingredients besides the pepper, cilantro, and beer in your blender. Puree to desired consistency, stopping to push ingredients down as needed.
  2. Stir in beer, add pepper to taste.
  3. Pour into bowls and garnish with cilantro
cooking for luv
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