The best vegetarian gazpacho recipes - 4 recipes
Chef Tips and Tricks
Chocolaty Pear Loaf
Ingredients
- 150g / 3/4 cup sugar
- 150g / 2/3 cup softened butter
- 3 eggs
- 1 tsp fresh yeast
- 180g / 1 1/2 cups flour
- 190g / 1 1/2 cups chocolate, melted
- 4 pears
Method
- Combine sugar, butter and eggs in bowl. Mix well.
- Add fresh yeast and flour and mix through.
- Pour in melted chocolate and fold into mixture.
- Peel 4 pears (or as many comfortably fit in your baking pan)
- Pour chocolate mixture into lined or greased baking loaf pan.
- Evenly space the pears in the pan, sitting upright.
- Bake at 350°F / 180°C for 35 minutes.
- Drizzle with more melted chocolate, and serve.
- Enjoy!
Psssst... check out all our chocolate covered recipes, here!
Top rated Vegetarian gazpacho recipes
Fruit Gazpacho with Jam and Fresh Strawberries

By Bonne Maman
Wash strawberries and hull
- 1 jar of Cherry Jam,
- 1 1/2 lbs of strawberries,
- 1/2 lb lychees,
- scant 1 cup water
- fresh ground pepper
- 1 bunch of mint
Gazpacho Soup

By Grant_C
Cold Tomato Soup
- In your blender combine:1 (10-oz.) can condensed tomato soup
- 1 soup can cold water
- l cup thinly sliced and quartered cucumber (removing seeds if large)
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped onion
- 1/4 cup olive oil
- 2 tbsp. white wine vinegar
- 1 clove garlic finely chopped
- 2 drops Tabasco
- pinch of salt
- pinch of pepper
Pea Gazpacho with Mint

By herve meynadier
Pea Gazpacho with Mint. Discover our recipe
- · 1 pound fresh peas
- · Scant 1/2 cup olive oil
- · Scant 1/2 cup crème fraîche
- · 2 cups of chicken stock (I used a chicken bouillon cube)
- · 3 sprigs of mint
- · Salt and pepper
Smoky Gazpacho

By Bourbon Barrel Foods, Bourbon Barrel Foods
In a bowl, squeeze the seeds and juice out of the tomato chunks
- Click this link to explore all of Bourbon Barrel Food's exciting products: Bourbon Barrel Foods
- 4-5 lbs large tomatoes, cut into quarters
- 1 lb sourdough, crust removed and cut into 1/2 inch pieces
- 2 red bell peppers, diced
- 2 jalapenos, diced
- 2 c peeled cucumber, diced
- 2 c chopped red onion
- 3/4 c Sherry red wine vinegar
- 1/2 c extra virgin olive oil
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 2 TBS Bourbon Smoked Paprika
- 3-4 TBS Bourbon Smoked Salt
- 4 TBS Bourbon Smoked Pepper
- 2 c water
Any burning questions? Our chefs answer!