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overhead of gazpacho topped with cucumber
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5 from 4 votes

Vegan Gazpacho

This super simple Vegan Gazpacho is refreshing and light for hot summer days. It's chock full of veggies with a hint of heat.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Soup
Cuisine: spanish
Keyword: gazpacho recipe, vegan gazpacho
Servings: 6
Calories: 40kcal
Author: Alison Corey


  • 28 oz can of diced tomatoes
  • 1 small red onion
  • 1 green pepper
  • ½ English cucumber about 1 cup roughly chopped
  • ¼ cup red wine vinegar
  • ½ tsp salt
  • ¼ 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.



  1. 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.
  2. 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.
  3. Use fresh organic vegetables whenever possible.
  4. Use crushed or diced tomatoes. Diced will create a chunkier tomato while crushed will be smooth.


Calories: 40kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 353mg | Fiber: 2g | Sugar: 5g | Vitamin A: 353IU | Vitamin C: 30mg | Calcium: 51mg | Iron: 2mg