Easy Garden Fresh Gazpacho! 🍅 This healthy & refreshing chilled soup is loaded with fresh veggies right from the garden! Ripe red tomatoes, pepper, cucumber, celery, and a splash of citrus make this vibrant 100% vegan garden fresh gazpacho so flavorful! Gluten-free. Oil-free option.
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 chilled gazpacho!
Full of bright, garden fresh veggies & zesty flavor.
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What is Gazpacho?
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. 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. So for me, gazpacho is the ideal combo of salsa and soup. In fact, I think it’s one of the best cold vegan soups 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 & antioxidants, and it’s low in calories and fat. I love to keep a container 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 in this easy garden fresh gazpacho are tomato, cucumber, red bell pepper, red onion, red wine vinegar, garlic, lime juice, olive oil & spices. 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.
🥕NOTE: 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!
Be sure to check out these other cool & refreshing recipes!
- Watermelon Pico de Gallo
- Vegan Avocado Cucumber Soup
- Best Vegan Tztatziki Sauce
- Watermelon Cucumber Salad
Watch our video about creating this refreshing & tasty gazpacho!
very vegan 🌱 very good
Easy Garden Fresh Gazpacho
Equipment
- blender or food processor
- large bowl
- Chef's knife
- spoon
Ingredients
- 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
Instructions
- Place coarsely chopped veggies in blender or food processor and pulse until very finely chopped or puréed (I prefer it puréed). Depending on the size of your container, you may need to blend everything in a few separate batches. Pour pureed veggies into large bowl.
- 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.
- When you are ready to serve, ladle the gazpacho into small cups or bowls and garnish with the diced veggies. You might like to add some diced avocado, a dollop of vegan sour cream, a sprig of cilantro.
- I suggest including a basket of tortilla chips or a freshly sliced baguette on the side.
Video
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
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If you’ve enjoyed this recipe, please consider rating it using stars ⭐️⭐️⭐️⭐️⭐️in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
Wow!
Thanks Janet! Let me know if you make some!