High Protein Gazpacho
Cool off this summer with our High Protein Gazpacho! This refreshing soup combines fresh tomatoes, cucumbers, and basil with a protein boost from blended silken tofu. Topped with crispy tofu croutons, it’s a delicious and nutritious way to enjoy the season’s best produce. Perfect for a light lunch or appetizer, this gazpacho is packed with vitamins, fiber, and plant-based protein, making it a healthy choice for any meal.
- Prep Time: 20
- Total Time: 50 minutes (includes 30 minutes for chilling)
Ingredients
Units
Scale
Ingredients:
- 6 fresh tomatoes, roughly chopped
- 1 pink onion, roughly chopped
- 1 cucumber, roughly chopped
- 1/2 cup fresh basil leaves
- 1 cup ice cubes
- 1 cup silken tofu
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tsp Maldon salt (or to taste)
- 3 tbsp olive oil (plus more for drizzling)
- Additional chopped vegetables for topping (such as cucumber, celery, and onion)
For the Croutons:
- 2 cups stale bread, cubed
- 2 tbsp olive oil
- 1/2 tsp Maldon salt
- 1/2 tsp garlic powder (optional)
For the Crispy Tofu Cubes:
- 1 block firm tofu, pressed and cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp smoked paprika (optional)
Instructions
Instructions:
1. Prepare the Gazpacho Base:
- In a blender, combine the roughly chopped tomatoes, pink onion, cucumber, basil leaves, ice cubes, silken tofu, minced garlic, and red wine vinegar.
- Blend on high until smooth and well combined.
2. Season the Gazpacho:
- Add the Maldon salt and 3 tablespoons of olive oil to the blender.
- Blend again until fully incorporated.
- Taste and adjust seasoning with additional salt or vinegar if needed.
3. Chill the Gazpacho:
- Transfer the blended gazpacho to a large bowl or pitcher.
- Cover and refrigerate for at least 1 hour to let the flavors meld and to chill the soup thoroughly.
4. Make the Croutons:
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss the cubed bread with 2 tablespoons of olive oil, 1/2 teaspoon of Maldon salt, and garlic powder if using, until evenly coated.
- Spread the bread cubes in a single layer on a baking sheet.
- Bake for 10-15 minutes, or until the croutons are golden brown and crispy, stirring halfway through to ensure even baking.
- Remove from the oven and let cool.
5. Make the Crispy Tofu Cubes:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the tofu cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and smoked paprika if using.
- Spread the tofu cubes on a baking sheet in a single layer.
- Bake for 25-30 minutes, turning halfway through, until golden brown and crispy.
6. Prepare the Toppings:
- While the gazpacho is chilling, chop the additional cucumber, celery, and onion for topping the soup.
7. Serve the Gazpacho:
- Once chilled, give the gazpacho a good stir and pour it into bowls.
- Top each bowl with a drizzle of olive oil, a handful of fresh croutons, crispy tofu cubes, and a sprinkle of the chopped vegetables.
- Serve immediately and enjoy this refreshing and protein-packed gazpacho!
Tips:
- Adjust the thickness of the gazpacho by adding more or less ice, depending on your preference.
- This gazpacho can be stored in the refrigerator for up to 2 days. Give it a good stir before serving again.
Nutrition
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
Find it online: https://meetthevegans.com/blog/high-protein-gazpacho/