Vegan Gazpacho Soup is our family favorite summer recipe. No cooking is involved in making this wholesome and healthy cold vegetarian soup. 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 is the best gazpacho soup with smooth and creamy texture, bright and refreshing flavors and perfectly balanced taste. This easy 10-Minute Gazpacho recipe is full of fresh summer veggies. Pair it with Chickpeas Salad or Orzo Pasta Salad for perfect light and delicious meal.
What is Gazpacho?
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.
Cold Soup With Raw Vegetables
If you are looking to incorporate lots of raw vegetables in your diet, this is the perfect choice. You can include variety of different vegetables, herbs to make this nutriet dense soup. Best part, there is no cooking involved. Just chop, blend and chill ! It is super easy and quick to make, and it tastes Amazing.
Vegan Spanish Tapas Food
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.
Easy Gazpacho Recipe
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.
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.
Our Summer Favorite Recipes
- STUFFED MIN SWEET PEPPERS
- THAI ZUCCHINI NOODLES
- GREEN TOMATO SALAD
- MANGO PEACH SALSA
- PEACH CHUTNEY
- PANEER TACOS
- GREEK FRESH PASTA SALAD
- LEMON BASIL PASTA
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📖 Recipe
Vegan Gazpacho Soup Recipe
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
- ¼ 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
Nutrition
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