Vegan Gazpacho is a classic, cold Spanish soup of ripe tomatoes, cucumbers and bell peppers that is really refreshing on a hot summer day. It is perfect in summertime, when your greenhouse is full of fresh veggies. Vegan gazpacho is a no-cook and gluten-free recipe. It’s easy to prepare in about 15 minutes or so. People in sunny Spain make it all year round. You can make it anytime, as long as you have ripe tomatoes. You’ll get three servings out of this soup.
Facts about Vegan Gazpacho
I’d say this vegan gazpacho is the most popular soup anywhere near the equator. It’s originally from Andalusia, Spain. Latin Americans and Portuguese adore gazpacho too, as they have sunshine and ripe tomatoes all year round. When I was in Cabo, I asked a local chef: what is your favorite dried herb? I don’t have one, he said, looking at me with a smile. We always have them fresh. Oh sure… stupid question. Besides, this soup is not the only option available. It has a big and fat family. There are at least five cousins: ajoblanco, salmorejo, pipirrana, porra antequerana, cojondongo. I’m sure locals would name more of them. Vegan Gazpacho soup is made by blending raw tomatoes, cucumbers, bell peppers, garlic and herbs. It’s seasoned with salt, vinegar, olive oil, and served chilled. Gazpacho soup is usually served with diced fresh cucumbers, bell peppers, onions and avocados.
Did you know that Vegan Gazpacho is healthy and loaded with vitamins? It’s a source of Vitamin vitamin A, Vitamin vitamin C, and Vitamin vitamin E, along with several other minerals and nutrients. There aren’t many calories in it, so it’s a good choice if you want to lose some weight or like raw vegan food.
Vegan Gazpacho Ingredients
This recipe offers Spanish Andalusian gazpacho flavor. For my taste, the soup is plenty creamy without bread, so I make my gazpacho soup with these ingredients:
Ripe red tomatoes: Tomatoes form the base of this raw soup. Choose any ripe, juicy, fresh tomatoes.You can find them at local farmers’ markets or in your own garden.
Bell peppers: I use green, yellow and red bell peppers just because my gazpacho soup looks nicer this way. I’d say that any color of bell pepper you have on hand is ok.
Bread: The bread makes soup really creamy and it’s great use of old bread! You can use a third or half of a French baguette-like soaked in vinager, to the blender. I like soup without bread.
Cucumbers: Dice some cucumber and reserve it for garnish. Then, peel the rest and blend it into the soup!
Salt and pepper – It’s a must to make all the flavors pop!
Basil: Basil pairs perfect with tomatoes. Fresh herbs add so much to this recipe! Do not skip, and do not used dried herbs.
Shallot: you can use yellow, red, white onions, sweet onions, shallots, scallions, and even wild garlic. I’d say use what you have on hand.
Cold-pressed virgin olive oil: Helps to blend into a smooth, creamy soup.
You can garnish gazpacho soup with toasted pine nuts (they add nice crunch and nutty flavor!)
Vegan Gazpacho Recipe (without bread)
Ingredients
6 medium-sized tomatoes
3 small cucumbers
1/2 large cucumber
1 shallot
3 cloves of garlic
1 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
fresh basil
salt
black pepper
cold-pressed olive oil
garlic bread or ciabatta for serving
How to make vegan gazpacho
Fill a large pot with water and bring it to boil. Cut in the tomato peels lengthways. Do not cut deep, because the tomatoes will get mushy in the pot. When the pot boils, throw in the tomatoes. Boil them for 1-2 minutes. Fill the bowl with cold water and transfer the tomatoes. Now you will easily remove the skins. Drain and peel. Place in a blender.
Peel the garlic, 1/2 of a large cucumber, wash 2 bell peppers and remove the seeds, wash the basil. Add everything to the blender. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes. Gazpacho soup tastes best when it’s cold. Put the blender jug in the fridge for two hours.
Before serving the soup, cut the cucumber, bell peppers, and shallot into small cubes, and pick the basil leaves from the stem. Place sliced cucumber, pepper, shallot, and basil leaves in the middle of the plate.
Proportions per serving: 1 small cucumber, a pinch of paprika and a pinch of shallot. Plus basil leaves.
Get the chilled soup out of the fridge. Mix well before serving, as the solids settle to the top. Pour the soup into a plate. It’s important that the pieces of vegetables remain in the center. Season with pepper, salt, and olive oil before serving. Serve with garlic bread, ciabatta, toast or your favorite bun. Enjoy!
Ideas
You can serve this vegan gazpacho soup two ways: in a glass or in a bowl. Drink it for a light lunch or appetizer, or load up your bowl with toppings to make it a meal on its own! Roasted chickpeas, beans, ham, shrimps, croutons and avocado would be delicious toppings too. If you add shrimp, pair it with a bit of horseradish. Create your own Vegan Gazpacho soup!
More soups recipes:
- Vegan sweet potato soup
- Norwegian fish soup
- Tom Yum Thai soup
- Gluten free tomato soup with peaches and shrimp
- Gluten free Potato Soup with asparagus
- Pumpkin sweet potato soup
- Vietnamese Pho Tai soup
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Fill a large pot with water and bring it to boil. Cut in the tomato peels lengthways. Do not cut deep, because the tomatoes will get mushy in the pot. When the pot boils, throw in the tomatoes. Boil them for 1-2 minutes. Fill the bowl with cold water and transfer the tomatoes. Now you will easily remove the skins. Drain and peel. Place in a blender. Peel the garlic, 1/2 of a large cucumber, wash 2 bell peppers and remove the seeds, wash the basil. Add everything to the blender. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes. Gazpacho soup tastes best when it's cold. Put the blender jug in the fridge for two hours. Before serving the soup, cut the cucumber, bell peppers, and shallot into small cubes, and pick the basil leaves from the stem. Place sliced cucumber, pepper, shallot, and basil leaves in the middle of the plate. Proportions per serving: 1 small cucumber, a pinch of paprika and a pinch of shallot. Plus basil leaves. Get the chilled soup out of the fridge. Mix well before serving, as the solids settle to the top. Pour the soup into a plate. It's important that the pieces of vegetables remain in the center. Season with pepper, salt, and olive oil before serving. Serve with garlic bread, ciabatta, toast or your favorite bun. Enjoy! You can serve this vegan gazpacho soup two ways: in a glass or in a bowl. Drink it for a light lunch or appetizer, or load up your bowl with toppings to make it a meal on its own! Roasted chickpeas, beans, ham, shrimps, croutons and avocado would be delicious toppings too. If you add shrimps, pair it with a bit of horseradish. Create your own Gazpacho soup!
Ingredients
Instructions
Notes