Categories Soup/Stew Tomato No-Cook Vegetarian Quick & Easy Summer Vegan
Yield 4 servings
Number Of Ingredients 13
Steps:
- 1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces. 2. Combine the tomatoes, garlic, onion, olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours. 3. Meanwhile, prepare the remaining ingredients and toss together in a large bowl. Season to taste with salt and pepper. 4. Spoon the chopped vegetables into soup bowls and pour or ladle in the gazpacho. Garnish with basil chiffonade or chopped fresh parsley, and serve.
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