Vegan Gazpacho
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!
Ingredients
- 5 ripe tomatoes, cored and roughly chopped
- 1 English cucumber, peeled and chopped
- 1 red bell pepper, cored and chopped
- 1/2 red onion, peeled and diced
- 2 - 3 garlic cloves, minced
- 2 tablespoons coconut vinegar (or apple cider vinegar)
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon smoked paprika (optional)
- 1 teaspoon salt
- 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 vinegar until well combined.
- Add salt, 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.