Veganuary – Gazpacho del Campo


gazThis recipe is taken from Allergy Magazine.


1/2 cucumber

250g tomatoes

1 small red onion

1/2 green pepper

1 garlic clove

3 tablespoon olive oil

1 tablespoon lemon juice

2 tablespoon red wine vinegar

sea salt and black pepper to taste

1 handful fresh dill, finely chopped


Finely chop a quarter of each of the vegetables and set aside.

Blend the remaining vegetables with the garlic, oil, lemon juice and vinegar to a thick, smooth consistency.  Season and chill well.

Garnish with the finely chopped vegetables and fresh dill.

Serve with a few ice cubes in each bowl, and some croutons.

Serves 4


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