Refreshing vegan gazpacho is a wonderful way to cool off this summer! This chilled tomato soup combines the best of summer’s fresh vegetables into a delicious and healthy dish that’s perfect for warm days.

Quick and easy to make, this no-cook vegan recipe is light, flavorful, and perfect for a low-calorie summer meal. Keep cool and enjoy the season with this best tasting gazpacho soup!

What you’ll love about this recipe:

Refreshing & light
Quick & easy
No-cook
Can make-ahead

Frequently Asked Questions

Do I need to peel the tomatoes?

Peeling the tomatoes is optional. If you prefer a smoother texture, you can peel them, but it’s not necessary.

Can I use other vegetables in this gazpacho?

Absolutely! You can add other vegetables like celery, carrots, or even zucchini for extra flavor and texture.

Is this recipe gluten-free?

Yes, this vegan gazpacho recipe is naturally gluten-free.

How should I serve gazpacho?

Serve it chilled, in bowls or glasses, garnished with fresh herbs like basil or parsley. Croutons also make a nice garnish.

Can I use canned tomatoes instead of fresh?

Fresh tomatoes are recommended for the best flavor, but you can use canned tomatoes in a pinch.

How long does gazpacho last in the refrigerator?

It will keep for up to 3 days in an airtight container.

Can I freeze gazpacho?

Freezing is not recommended as it can alter the texture and flavor of the fresh vegetables.

What type of tomatoes are best for gazpacho?

Ripe, juicy tomatoes like Roma, heirloom, or vine-ripened tomatoes are best.

Is gazpacho served as a main dish or a side?

Gazpacho can be served as either a light main dish or a refreshing side dish.

Can I make this gazpacho spicy?

Yes, you can add jalapeños or a dash of hot sauce for some heat.

What can I pair with gazpacho?

Pair it with crusty bread, a side salad, or a simple grain dish like quinoa or rice.

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More Delicious Recipes

Prep Time:15

Total Time:15

Ingredients

7 large ripe tomatoes, cored and roughly chopped
1 English cucumber, peeled and chopped
1 red bell pepper, cored and chopped
½ red onion, peeled and diced
2 garlic cloves, minced
2 tablespoons red wine vinegar (or coconut vinegar)
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon smoked paprika
⅛ cup cilantro (optional)
fresh basil or parsley for garnish

Instructions

In a large mixing bowl, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic
Working in batches if necessary, blend the vegetable mixture in a blender or food processor until smooth. If you prefer a chunkier texture, pulse the blender a few times until the desired consistency is reached.
Transfer the blended vegetables to a large bowl. Stir in the olive oil, and red wine vinegar until well combined.
Add salt, cumin, and smoked paprika. Adjust the seasoning to taste.
Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together. Gazpacho is best served very cold.
Before serving, stir the soup and taste again for seasoning adjustments. Serve the gazpacho in bowls or glasses, garnished with fresh basil or parsley.

Notes

Tips:

Pair with crusty bread or a side salad for a light and refreshing summer meal.
For added texture, reserve a small portion of the chopped vegetables and stir them into the blended soup before chilling.
Adjust the thickness of the soup by adding more tomato juice or water if desired.
Gazpacho can be stored in the refrigerator for up to 3 days. Stir well before serving.

Servings: 6