Vegan, GF, Paleo, WHOLE30
What you need:
- 3 medium ripened-on-the-vine tomatoes, cut into quarters
- 1 English cucumber, peeled and cut into chunks
- ½ small red onion, diced
- 2 tsp. sherry vinegar
- 1 pouch Haven’s Kitchen Red Pepper Gazpacho
- Salt + pepper
How to make it:
- Place vegetables and sherry vinegar into a high-speed blender.
- Add the Haven’s Kitchen Romesco and blend on high until smooth.
- Stop blending, taste the soup and add salt, pepper, and more sherry vinegar if you’d like.