Vegan Gazpacho Soup Recipe
This vegan gazpacho recipe is a refreshing Spanish cold tomato soup made with fresh vegetables in just 10 minutes. Healthy, gluten-free and perfect for summer.
Servings: 6 cups
Calories: 181kcal
Cost: $5
Equipment
Ingredients
- 4 cups red ripe tomatoes seeded and diced
- 2 cups cucumber diced
- 1 cup 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
- Pinch cayenne pepper or smoked paprika (optional)
Instructions
- Roughly chop all vegetables into blender-friendly pieces.
- Add tomatoes, cucumber, bell pepper, onion, celery, garlic, vinegar, olive oil, cumin, salt, and pepper to a high-speed blender.
- Blend until smooth and creamy. ** If you enjoy a chunkier gazpacho, pulse a few times instead of blending completely smooth.
- Taste and adjust seasoning. Add more vinegar, salt, or pepper if needed.
- Refrigerate for at least 2 hours before serving. ** The chilling time allows all the fresh flavors to meld together beautifully.
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.
Nutrition
Serving: 1cup | Calories: 181kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 350mg | Fiber: 7g | Sugar: 15g