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This super simple Vegan Gazpacho is refreshing and light for hot summer days. It’s chock full of veggies with a hint of heat.
This recipe for vegan gazpacho is straight from my recipe box. Remember those? This one comes from my mom. She was known among her family and friends as an awesome cook!
When I was growing up we didn’t have awesome food blogs! My mom was known for jotting down her recipes by hand on recipe cards and passing them out to family and friends when we’d get together for a potluck.
To this day I have friends and family tell me they have held onto those recipe cards and continue to use her recipes when they cook for their own families.
Even though my mom passed away quite some time ago, when I open my recipe box and see my mom’s hand writing I feel closer to her.
My brother called asking if I’d send him mom’s gazpacho recipe. He wanted to make it for his girlfriend! Looking over the recipe I was inspired to make it for my family on the hottest day of the year so far!
My husband is crazy about this recipe! It’s so easy to make, has great flavor with all the fresh veggies, and can be customized to each person’s desired heat. I like it SPICY! He and the kids like it mild.
We sat on the deck under the shade of our new umbrella and enjoyed this light, cool and refreshing vegan gazpacho with a side of crusty whole grain bread for dipping!
Why You’ll Love this Vegan Gazpacho…
- Super Simple Vegan Soup Recipe
- Only 7 simple ingredients
- Light, cool and refreshing for hot summer days
- Whole food plant-based ingredients
- Loaded with veggies
- Oil free
- Gluten Free
- Done in 10 minutes
- Makes a great starter
- Or serve with bread and make it a main dish
- Beautiful colors
- Low calorie
- Naturally fat free
Ingredients You’ll Need
- Diced Tomatoes-You can get either diced or crushed.
- Green Pepper-Use organic if possible.
- Red Onion-I prefer red onion for color and flavor but you can also use any type of onion you have on hand.
- Cucumber-I use an English cucumber. No need to peel.
- Red Wine Vinegar-If you don’t have red wine vinegar you could use white wine vinegar or apple cider vinegar.
- Salt and Pepper-To taste.
- Red Pepper Flakes-Adjust to your spice preference.
Tools and Equipment You’ll Need
- Food Processor-This is a must to make this gazpacho in minutes. Alternatively, you’ll need to finely chop your ingredients.
When I was getting married my mom insisted that I put a food processor on my registry. I didn’t think it would get much use. For the first few years of marriage it pretty much gathered dust, but I wasn’t much of a cook back then.
It’s no surprise that this recipe from my mom uses a food processor as it was her favorite kitchen gadget.
Now, I’m so glad she told me to get one. I use it at least four times a week. If you’re into vegan cooking I highly recommend adding it to your collection of kitchen gadgets. You’ll use it all the time to make soups, cheeses, sauces, dips, dressings, cookies, brownies (the list goes on and on)!
For more kitchen vegan kitchen gadgets check out my top 10 most used Vegan Kitchen Tools.
How to Make Vegan Gazpacho – Step by Step
Step 1: Roughly chop onion, cucumber, and green pepper.
Step 2: In a food processor place can of diced tomatoes, roughly chopped vegetables, red wine vinegar, salt, pepper, and red pepper flakes. Process until combined.
Step 3: Transfer to a large glass container and chill until ready to serve.
Top Tips for Making the Perfect Vegan Gazpacho
If you have a small food processor you may need to make this in two batches. Add half of the ingredients each time, then transfer to a large serving bowl, and stir together.
Do not over process. You still want there to be chunks of vegetables to give it texture. It only takes a few pulses to combine.
Use fresh organic vegetables whenever possible.
Use crushed or diced tomatoes. Diced will create a chunkier tomato while crushed will be smooth.
Smooth-If you prefer a smooth gazpacho continue to process until you reach your desired consistency.
Fresh Tomatoes-If you’d prefer to use fresh tomatoes I recommend tomatoes on the vine or Roma tomatoes. You don’t need to peel them, but you will need to remove the core and seeds.
Different Varieties of Gazpacho
Like so many recipes gazpacho has many different varieties. I call this one the super simple variety!
Chunky-Some gazpacho has big chunks of vegetables.
Smooth-Another type of gazpacho is completely smooth. The vegetables are added to a food processor and processed until completely combined and smooth, then topped with toasted bread or croutons.
Blended with Bread-Some gazpacho recipes call for bread that is blended together with the vegetables to give it a thicker creamier feel.
Different Fruits or Vegetables-There are variations using fruit such as mango, or raspberries. Other vegetable variations include avocado and corn, and zucchini.
Is gazpacho healthy?
This version of gazpacho is super healthy. It’s basically vegetables blended together with spices. It doesn’t get much healthier than that.
Low in Fat and Calories-Only 40 calories and 1 gram of fat. This recipe doesn’t include any oil which reduces calories and fat. Other recipes may include a heavy dose of oil, or white bread that is added to create thickness and texture.
High in Vitamins and Nutrients-Tomatoes are an excellent source of fiber. High in Vitamin C, potassium, Vitamin K, and folate.
All Natural Whole Food Plant-Based Ingredients-This recipe uses only natural whole food ingredients.
What goes well with gazpacho?
Gazpacho is a Spanish soup. Serving it with other Spanish recipes pairs nicely. Vegan Paella would be the perfect accompaniment.
I enjoy gazpacho as a light main dish served with some crusty whole grain bread and a light leafy green salad.
If you’d like this dish to be a little heartier I suggest pairing it alongside this vegan black bean quinoa burger or a similar vegan burger.
Looking for a refreshing drink to pair with this recipe? You’ve got to try this light sugar free Watermelon Mocktail!
How to Serve
- Dairy free sour cream
- Dairy free plain yogurt
- Fresh chopped cucumbers
- Fresh parsley
- Croutons or toasted cubed bread
How long can you keep vegan gazpacho?
This recipe makes a decent amount of soup. It makes 6 large servings. Any leftovers should be stored in an air tight container in the refrigerator for up to 4 days.
Check out these other vegan soup recipes!
If you’ve tried this Super Simple Vegan Gazpacho, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!
- food processor
- 28 oz can of diced tomatoes
- 1 small red onion
- 1 green pepper
- 1/2 English cucumber about 1 cup roughly chopped
- 1/4 cup red wine vinegar
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1 tsp red pepper flakes more if you like more spice
- Roughly chop onion, cucumber, and green pepper.
- In a food processor place can of diced tomatoes, roughly chopped vegetables, red wine vinegar, salt, pepper, and red pepper flakes. Process until combined.
- Transfer to a large glass container and chill until ready to serve.
- If you have a small food processor you may need to make this in two batches. Add half of the ingredients each time, then transfer to a large serving bowl, and stir together the two batches.
- Do not over process. You still want there to be chunks of vegetables to give it texture. It only takes a few pulses to combine.
- Use fresh organic vegetables whenever possible.
- Use crushed or diced tomatoes. Diced will create a chunkier tomato while crushed will be smooth.