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Easy Garden Fresh Gazpacho

June 26, 2020 by Connie Edwards McGaughy 2 Comments

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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?

Garden Fresh 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 Tzatziki Sauce
  • Watermelon Cucumber Salad

Watch our video about creating this refreshing & tasty gazpacho!

very vegan 🌱 very good

Gazpacho vegan cold soup

Easy Garden Fresh Gazpacho

20 minutes
Total Time: 20 minutes
Servings: 10
Calories: 75kcal
Author: Connie🥕
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 vegan garden gazpacho so flavorful!
Print Recipe

Equipment

  • blender or food processor
  • large bowl
  • Chef's knife
  • veggie peeler
  • Measuring spoons
  • Measuring cup
  • 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

🥕You can use V8 or a similar tomato/veggie juice in lieu of tomato juice.
🥕To make this recipe WFPB without oil, simply omit the added olive oil.
🥕Inspired serving ideas:
Create a gazpacho bar, perfect for parties! For a casual gathering, use several small empty, clean mason or jelly jars and spoons arranged on a table or counter. For a bit more upscale event, you can use short cocktail or stemless wine glasses. Place a large bowl of cold gazpacho in a waterproof tray filled with crushed ice. (Be sure to protect the table or surface from condensation). Provide a ladle and serving dishes filled with the chopped veggie garnish, as well as freshly diced avocado, chopped cilantro, lime wedges. 
So very refreshing, very vegan, & very very good!🌱

Nutrition

Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 318mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1036IU | Vitamin C: 20mg | Calcium: 14mg | Iron: 1mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ 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!

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!

Filed Under: Appetizers, Brunch, Dinner, Entree, gluten-free, Homepage Slideshow, Labor Day, Lunch, Main Dish, Outdoor Entertaining, Plant Based, post, Side Dish, Soup, Soups and Stews, Summer, Vegan Appetizers and Starters, Vegan Brunch Recipes, Vegan July 4th Recipes, Vegan Lunch Recipes, Vegan Main Dishes, Vegan Recipes, Vegan Soups & Stews, WFPB, WFPB oil-free, Whole Food Plant Based Tagged With: best gazpacho recipe, chilled soup, cold soup, cucumber, easy and delicious vegan recipes, easy garden fresh gazpacho, easy gazpacho recipe, gluten free gazpacho, inspired vegan living, oil free gazpacho, plant based, plant based gazpacho, plant based soup, the carrot underground, tomato soup, tomatoes, vegan, vegan cold soup, vegan connie, vegan garden gazpacho, vegan gazpacho, vegan recipes, vegan soup, very vegan very good, worlds best gazpacho recipe

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Reader Interactions

Comments

  1. Janet Sowell

    March 5, 2020 at 9:06 pm

    Wow!

    Reply
    • Connie Edwards McGaughy

      March 8, 2020 at 11:28 pm

      Thanks Janet! Let me know if you make some!

      Reply

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