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Beat the summer with this vegan summer cold soup: artichoke gazpacho.

Artichoke Gazpacho

Beat the summer heat with this vegan summer artichoke gazpacho, and when the weather turns chilly, serve it hot!

Course Side Dish, Soup
Cuisine keto, phase 1, phase 2, vegan, vegetarian
Keyword artichokes, cold soup, gazpacho, vegan soup
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 3 hours 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Author Cristy Powers

Ingredients

  • 30 whole artichoke hearts
  • 3 ribs celery chopped
  • 2 whole shallots chopped
  • 4 cloves garlic chopped
  • 3 tablespoons olive oil divided
  • juice 1 lemon divided
  • 1 bunch fresh thyme leaves only
  • sea salt and cracked black pepper
  • 1/4 cup coconut cream unsweetened
  • 4 cups vegetable broth

Instructions

  1. PREHEAT oven to 375 degrees F and line a baking sheet with foil.
  2. TOSS artichoke hearts, celery, shallots, and garlic on baking sheet with olive oil, lemon juice, and salt and pepper to taste. Sprinkle evenly with fresh thyme leaves. Spread into an even layer and bake for 55 minutes, tossing halfway through.
  3. ADD slightly cooled vegetables to a blender, along with coconut cream and vegetable broth. Blend until smooth and creamy and refrigerate for 3-4 hours.
  4. SERVE gazpacho chilled, season with salt & pepper to taste, and garnish with additional fresh thyme leaves.