Total servings: 4
100 g tempeh, cut in large cubes
6 medium tomatoes, cut in halves
2 red bell peppers, seeded
1 small onion, peeled, cut in 4 pieces
1 clove garlic, peeled
1/3 of a cucumber
5 fresh basil leaves
salt and pepper to taste
In a blender, mix the tempeh with about 300 ml until you get a smooth puree. Pour this tempeh puree in a pot. This part does not need to be strained because it is very smooth. Empty the blender and add the tomatoes, bell pepper, onion, garlic, cucumber and basil leaves in the blender. Mix for 30 seconds. If needed add some water so everything mixes well. Put the mixed vegetables through a strainer and combine with the tempeh puree. Bring the gazpacho soup to taste with salt and pepper.
Put the gazpacho soup a fridge and allow to cool down for 1 to 2 hours. Serve this soup very cold in soup plates or drinking cups. Optionally you can decorate the gazpacho soup with some basil leaves or chopped parsley.
Traditionally, tempeh is not eaten raw. Using raw tempeh in this gazpacho recipe is at your own risk. When using fresh uncooked tempeh we always use fresh homemade tempeh. We use uncooked tempeh regularly without any problems.