This Easy Vegan Gazpacho is a refreshing and healthy summer soup made with fresh tomatoes, cucumbers, bell peppers, and red onion. It’s perfect for a light lunch or dinner and can be made ahead of time.
Why You’ll Love This Recipe
- This gazpacho is vegetarian, vegan, and gluten-free.
- It is also packed with fresh vegetables and is perfect for a summer meal.
- It can be made ahead of time and served chilled.
If you love tomatoes and soup then you may also enjoy this Lasagna Soup recipe.
Ingredients
You only need a handful of simple ingredients to make this recipe. After one quick trip to your local grocery store or market, you will have the ingredients you need to make this recipe. You won’t regret making the trip to the store after the first bite of this gazpacho.
- English Cucumber
- Red Bell Pepper
- Medium sized Tomatoes
- Small Red Onion
- Cloves of Garlic minced
- Cups of Tomato Juice
- Apple Cider Vinegar
- Olive Oil
- Salt and Pepper
Equipment
You only need a few kitchen tools to help you make this easy and flavorful recipe. Gather these kitchen staples and get ready to enjoy this flavorful dish.
- Knife and cutting board
- Food processor
- Large bowl
How to Make
Making this recipe is so simple. Just follow the steps listed below and you will have a vegetable-loaded meal to serve to your family and friends.
- Rough chop cucumber, pepper, and tomatoes into 1 to 2-inch cubes. Put each vegetable separately into a food processor with a steel blade and pulse until coarsely chopped. Don’t over-process- the veggies should still be a bit coarse.
- After each vegetable is processed, combine them in a large bowl. Add the garlic, tomato juice, vinegar, olive oil, and salt and pepper. Mix well and chill before serving.
- Garnish with diced portions of each vegetable.
Storage
This recipe can be stored in the fridge for up to 3 days. Make sure that you store it in an airtight container so that it stays fresh.
Pro Tips
Here are a few tips to make sure that your vegetarian gazpacho turns out perfectly every time that you make it.
To make this recipe easier, you can buy pre-chopped vegetables at your local grocery store. This will save you time in the kitchen.
If you want a bit more flavor in your gazpacho, try roasting the vegetables before adding them to the food processor. This will add a deeper flavor to the soup.
If you want a bit more spice in your gazpacho, add a diced jalapeno pepper to the mix. Just be sure to remove the seeds before adding them to the soup.
Don’t have apple cider vinegar on hand? You can use white vinegar or red wine vinegar in its place.
For a smooth gazpacho, make sure to pulse the vegetables in the food processor until they are the texture that you desire. However, be careful that you don’t puree them or you will have a watery soup.
What to Serve with Gazpacho
While this dish is delicious on its own you may want to pair it with this Asparagus Salad with Herb Caper Vinaigrette or this Purple Potato and Green Bean Salad recipe.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recip
The biggest difference between tomato soup and gazpacho is the texture. Gazpacho is a soup that is made with chopped vegetables and has a chunky texture. Tomato soup is made with pureed tomatoes and has a smooth texture.
No, it is not necessary to peel tomatoes for this recipe. The skin of the tomato will add color and texture to the soup.
Gazpacho is traditionally served cold. This soup is best when it is made ahead of time and allowed to chill in the fridge for a few hours.
Easy Vegetarian Gazpacho
Ingredients
- 1 English Cucumber don’t peel
- 1 Red Bell Pepper
- 4 Medium sized Tomatoes
- 1 Small Red Onion
- 3 Cloves of Garlic minced
- 3 Cups of Tomato Juice
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup Olive Oil
- Salt and Pepper
Instructions
- Rough chop cucumber, pepper, tomatoes into 1 to 2 inch cubes. Put each vegetable separately into a food processor with steel blade and pulse until coarsely chopped. Don’t over process- the veggies should still be a bit coarse.
- After each vegetable is processed, combine them in a large bowl. Add the garlic, tomato juice, vinegar, olive oil and salt and pepper. Mix well and chill before serving.
- Garnish with diced portions of each vegetable.