Here’s s delicious soup Gazpacho soup that you can enjoy at lunch or dinner. For best results, prepare this soup one or two days in advance. While most tomato-based recipes taste better the next day, this soup needs the extra time for the flavors to mature and develop completely.
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Vegan Recipe: Creamy Golden Gazpacho Soup
Servings: 4 to 6
Ingredients
- Ingredients:
- 1¼ lbs yellow tomatoes roughly chopped
- 2 large cloves garlic peeled
- 1 large yellow pepper seeded and roughly chopped
- 2 cup whole kernel corn fresh or frozen
- 1 tbsp. maple syrup
- 1 tsp fresh ginger finely minced
- ½ tsp smoked paprika
- Sea salt and black pepper to taste
- 2/3 cup coconut milk plus extra for garnish
- 2 tbsp fresh chives finely chopped
Instructions
- Working in batches, if necessary, add tomatoes, garlic, yellow pepper, and corn to a high-powered blender. Blend on high speed until smooth, approximately 1-2 minutes.
- Transfer blended vegetables to a large high-sided skillet or pot set over medium heat. Stir in the maple syrup, ginger, and smoked paprika. Season with salt and black pepper, to taste, and cook, stirring frequently, until heated through.
- Remove from heat and cool completely before stirring in the coconut milk. Transfer to an airtight container to chill, preferably overnight.
- Remove soup from refrigerator and transfer to individual serving bowls. Garnish each bowl with a splash of coconut milk and fresh chives before serving. Enjoy!
Check out these handy VEGAN Cookbooks
CHECK OUT THESE HANDY VEGAN COOKBOOKS
More Vegan Recipes:
- Vegan Recipe: Warm Black Cherry Crisp Dessert
- Vegan Recipe: Instant Pot® Cuban-Style Black Beans and Rice
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