Here’s a great vegan gazpacho recipe for you to enjoy from Mark Reinfeld and Vegan Fusion

Fire-Roasted Gazpacho

4 cups fresh tomato juice
4 large Roma tomatoes, grilled (1 1/2 cups chopped)
2/3 cup filtered water or vegetable stock
2/3 cup peeled, seeded, and diced cucumber
2/3 cup corn, fresh or frozen
1/2 cup diced green bell pepper
1/3 cup diced red onion
3 Tbsp. lime juice, fresh squeezed
3 Tbsp. minced cilantro
1 Tbsp. shoyu, or to taste
1 Tbsp. minced basil
1 1/4 tsp. toasted cumin powder
1 tsp. minced garlic
1 tsp. seeded and minced jalapeño pepper
1/2 tsp. chili powder
1/2 tsp. hot sauce (optional)
Pinch of cayenne pepper
Sea salt, to taste
Black pepper, ground to taste

• Place the tomato juice and tomatoes in a blender and blend until smooth.
• Place in a large mixing bowl with the remaining ingredients and mix well. Serve chilled, the colder the better.

Variations: Commercially available spicy tomato vegetable juice may replace tomato juice, and canned fire-roasted tomatoes may replace grilled tomatoes. For a “live” gazpacho, do not grill the tomatoes, roast the jalapeño pepper, or toast the cumin powder, and use freshly juiced tomatoes.

Makes 4 or 5 servings

Check out more recipes from Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw