Award-winning food blogger Laura Wright has a new collection of vegan recipes out that will reinvigorate your entire cooking game. Imagine a vibrant plant-based diet that satisfies and delights, then whip up her healthy, imaginative and flavor-packed fare at home. This bloody Caesar gazpacho is a fresh spin on a beloved warm weather dish.
This is my playful take on the popular Canadian brunch drink (very similar to a Bloody Mary). It has all the savory flavor of a Caesar but packaged into a summery lunch course. As with the actual cocktail, garnishes are very important here. Tomato gazpacho always has a V8 vibe to me, so I try to keep some texture within the soup itself and include whole elements on top to distinguish it from vegetable juice.
- 6 cups chopped ripe tomatoes
- 1 small red onion, chopped
- 1 English cucumber, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- Fresh chili pepper, chopped, to taste (optional)
- 2 teaspoons celery salt
- 1/3 cup raw almonds, soaked for at least 6 hours
- 2 tablespoons red wine vinegar
- 1/3 cup virgin olive oil
- Vegan gluten-free Worcestershire sauce or gluten-free tamari soy sauce, to taste
- hot sauce, such as Tabasco, to taste
- freshly ground black pepper, to taste
- thinly sliced celery
- thinly sliced red onion
- lime wedges
- pitted green olives
- Additional hot sauce, such as Tabasco
For the gazpacho
In a large bowl, toss together the chopped tomatoes, red onions, cucumber, celery, garlic, chili, if using, and celery salt. Cover the bowl with plastic wrap, and let it sit at room temperature for 1 hour.
Uncover the vegetables and transfer them to the bowl of a food processor. Pour all the marinating liquid from the bowl into the food processor as well. Drain the almonds and add them to the food processor. Run the motor on high until the vegetables and almonds are puréed. Reduce the speed to low, and drizzle in the red wine vinegar and olive oil. Stop the machine when you have a smooth mixture.
Run the gazpacho through a fine strainer into a large bowl. Season with vegan Worcestershire sauce, hot sauce, and black pepper.
Store the gazpacho, covered, in the refrigerator until ready to serve with the garnishes. The gazpacho will keep in the refrigerator for up to 5 days.