Name: Vegan Gazpacho Soup Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Cuisine: Spanish
Ingredients: High Speed Blender; Kitchen Knief; Pinch of cayenne pepper or smoked red paprika; Diced vegetables and herbs used in the soup; 4 cups red ripe tomatoes, seeded and diced; 2 cups cucumber, diced; 2 cups red onions, diced; 2 cups red bell pepper, diced; 1 cup celery, diced; 1-2 garlic cloves, minced; 1/4 cup red wine vinegar; 1 tablespoon olive oil; 1 teaspoon cumin; Salt and pepper to taste

Vegan Gazpacho Soup is our family favorite summer recipe. No cooking is involved in making this wholesome and healthy cold vegetarian soup.

This is the best gazpacho soup with smooth and creamy texture, bright and refreshing flavors and perfectly balanced taste.

It’s pure bliss to enjoy a bowl full of this chilled soup on hot sunny day. This nutrient rich soup is vegan, gluten free and dairy free.

This easy 10-Minute Gazpacho recipe is full of fresh summer veggies. It’s super easy and quick to make, and it tastes Amazing!!

Gazpacho is a traditional Spanish soup that comes from the Andalusia region in southern Spain. This tomato based soup is often served chilled.

Every summer, this soup makes routine appearance on our weekly dinner menu. It reminds us of our two wonderful trips to Spain.

We are a Spanish food aficionado family. Gazpacho, Patatas Bravas, Olive Tapenade, Sangria and other Tapas food makes routine rounds on our plates especially during summer months.

We love to travel around the world and then when we are back home, I love to recreate those tried and tested regional delicacies at home.

Travel and food are truly enriching experience. That brings me back to this Gazpacho Recipe.

This easy healthy recipe brings back some wonderful conversations at dinner table and evokes the moments of all the lovely experiences. The summer evenings get delightful with this light and refreshing cold soup.

This super creamy raw vegetable gazpacho requires just one blender and 10 minutes of preparation! It’s healthy, low calorie, and SO FRESH! I am sure you will fall in love it.

This soup tastes best when chilled so make it as early as possible and then refrigerate until ready to serve.

The beauty of this bright and colorful soup is that it’s very versatile and adaptable. You can use whatever fresh veggies you have in hand.

I like my soup to have smoothie like smooth consistency. If you prefer some texture or chunky pieces, blend little less.

I like to use summer garden fresh tomatoes, cucumbers, peppers, and herbs to make this recipe.

The raw vegetables provide generous nutrients and fiber. This wholesome soup recipe gives our bodies a nice vibrant and fresh boost.

The olive oil helps with creamy smooth texture and vinegar gives nice zest! Finish it off with fresh herbs and freshly ground black pepper.

SMOOTH OR CHUNKY GAZPACHO?

Texture is a matter of personal preference and it’s easy to adjust. I like smooth puree like consistency, so I blend it like a smoothie.

If you like chunky mouthfeel, then blend it to coarse texture. That will leave few chunky bits and pieces of the vegetables.

I do not sieve the soup, but you certainly can if you like super smooth puree.

WHAT ARE THE INGREDIENTS OF VEGAN GAZPACHO SOUP?

Fresh Vegetables – I use tomatoes, cucumber, red bell pepper, red onion and celery. You can use any vegetables that you can typically eat raw for this recipe.

Fresh Herbs – Parsley, cilantro, mint , basil and chives all are good choices.

For Flavors – Minced garlic, Red wine vinegar, salt and fresh ground black pepper work well. A teaspoon of cumin seeds blended with veggies add wonderful flavors. I also like to add pinch of cayenne pepper for spicy kick as a garnish.

Olive Oil – Blending the veggies with quality extra virgin olive oil brings the smooth creaminess to the soup. Skip it if you want to make this WFPB – No oil recipe.

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Vegan Gazpacho Soup Recipe

Yield: 6 cups

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Vegan Gazpacho soup is delicious and easy cold summer soup. This raw blender soup is wholesome and healthy cold vegetarian soup that whole family will love.

Ingredients

4 cups red ripe tomatoes, seeded and diced
2 cups cucumber, diced
2 cups red onions, diced
2 cups red bell pepper, diced
1 cup celery, diced
1-2 garlic cloves, minced
1/4 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste

For Garnishe ( optional)

Pinch of cayenne pepper or smoked red paprika
Diced vegetables and herbs used in the soup

Useful Kitchen Tools

Instructions

Cut vegetables into big chunks . I prefer to de-seed the tomatoes. If the cucumbers have tough seeds, remove them too.

One by one add all the ingredients in the blender jar. You may have to batch blend it if everything doesn’t fit in one bowl.

Run the blender to make a smooth puree. Taste, and season with extra salt and pepper and/or lemon juice if needed.

Cover and refrigerate for a few hours to chill. Or serve immediately, topped with your desired garnishes.

Notes

1) I do not sieve the soup, but you certainly can if you like super smooth puree.

2) If you feel the soup is too thick for the consistency, add some water and quickly blend it.

3) If the tomatoes are too sweet, drizzle some lemon juice as a garnish to balance the flavors.

4) This soup tastes best when chilled so make it as early as possible and then refrigerate until ready to serve.

5) The beauty of this bright and colorful soup is that it's very versatile and adaptable. You can use whatever fresh veggies you have in hand.

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Nutrition Information:

Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 181Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 350mgCarbohydrates: 31gFiber: 7gSugar: 15gProtein: 6g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

This recipe was originally published on June 20, 2018 . It has been updated with photos, recipe card including nutritional data and Pinterest image on June 15, 2020. Below picture is from the previous version.