We’re gaga for gazpacho! 🍅The best chilled vegan soup ever!
Sometimes, nothing quite satisfies like a bowl of a refreshing cold soup. Particularly on those hot summer days, when you don’t feel like turning on the stove, but you want something cool and delicious. That’s when I whip up a batch of this fabulous cold vegan soup!
Full of bright, fresh veggies & zesty flavor. 🍅We’re gaga for gazpacho!
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What is Gazpacho?
Simply put, gazpacho is a Spanish-style tomato/veggie soup that is served cold. The classic version of gazpacho originated in the southern region of Andalusia. Typically considered a warm-weather appetizer, I make this addictive soup all year long, whenever I’m in the mood for a light but satisfying lunch or snack. Super low in fat and calories and high in nutrients, it’s an ideal meal if you’re trying to shed extra pounds.
Growing up in Southern California, I learned to love salsa – the sauce – not the dance, which I do admire, but would likely embarrass myself if I tried. My favorite salsas are slightly chunky, a cross between a pico de gallo and a spicy smooth hot sauce. There are a few restaurants here in San Diego that make such great salsa that I could practically eat it like soup, but eating salsa as soup doesn’t make much sense and, frankly, would probably burn a hole through my stomach eventually. So for me, gazpacho is the ideal combo of salsa and soup. In fact, it’s truly the best cold vegan soup ever!
Is Gazpacho vegan?
Yes, traditional Gazpacho is vegan!🌱
Is Gazpacho healthy?
It’s loaded with good stuff like vitamins A, C and E, minerals, and antioxidants. It’s low in calories and fat. I love to keep a bowl of gazpacho in the fridge when I need to watch my weight. It’s the perfect afternoon snack.
How to make Gazpacho
The main ingredients are tomato, cucumber, vinegar, garlic, olive oil. Traditional gazpacho often includes bread that is emulsified into the soup. For me, I love the idea of the fresh flavors and brightness of the veggies, and prefer not to cloud that with soggy bread, so I don’t add it to my recipe. I would rather enjoy a toasty slice of garlic bread or crusty french bread with vegan butter (see our recipe for making your own amazing vegan butter!) on the side.
BTW, you can make this recipe WFPB oil-free, simply by omitting the olive oil.
I’ve tried several different recipes, some quite elaborate, but this gazpacho recipe is the perfect fusion of what I love so much about salsa, without the intense spiciness and heat. Super quick & easy to make with fresh ingredients, a single batch will serve about 10 small portions and lasts up to 3 days in the fridge. In my house, we’re gaga for gazpacho! I have a feeling that once you try it, this recipe is going to become your new favorite too!
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- blender or food processor
- large bowl
- Chef's knife
- 6 whole tomatoes coarsely chop 5, reserve one for garnish.
- 2 whole red bell peppers seeded, coarsely chop one, reserve one for garnish.
- 2 whole cucumbers peeled & seeded, chop one, reserve one for garnish.
- 2 stalks celery stalk chop one, reserve one for garnish.
- 1/4 medium red onion coarsely chopped. Save rest for garnish.
- 2 cloves garlic finely minced
- 2-1/2 C tomato juice
- 1 whole lime juiced
- 1/4 C red wine vinegar
- 1/4 C olive oil extra virgin
- 1-1/2 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1/8 tsp cayenne pepper add more if you like to kick up the heat
- Thoroughly blend liquid ingredients and spices and stir into the puréed veggies.
- Cover bowl and refrigerate until cold.
- Meanwhile, finely dice all the remaining veggies, combine them together, and refrigerate in another covered container until until chilled.
- I suggest including a basket of tortilla chips or a freshly sliced baguette on the side.