Name: Easy Refreshing Vegan Gazpacho Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Cuisine: Spanish
Ingredients: 2 lb vine tomatoes, chopped (about 6 tomatoes); 1/2 cucumber, chopped; 1 red pepper, chopped; 1 shallot, finely chopped; 2 cloves garlic, finely chopped; 1/4 cup olive oil (60 ml); 2 tbsp lemon juice (30 ml); 1 tsp sea salt; 1/4 tsp pepper; 1/4 cup fresh basil, chopped, to sprinkle

Jump to Recipe

Introduction

Gazpacho is a classic Spanish cold soup that’s perfect for hot days. This easy, refreshing vegan recipe combines fresh vegetables and herbs to create a vibrant, flavorful dish you’ll love.

A bowl of smooth, creamy orange soup fills a white bowl sitting on a white marbled texture. On top of the soup, there are small pieces of red and yellow cherry tomatoes arranged in the center, mixed with chopped green basil leaves. Tiny drops of golden olive oil spiral gently around the middle, adding a shiny effect. The surface is lightly sprinkled with crushed black pepper, creating a subtle texture across the orange soup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb vine tomatoes, chopped (about 6 tomatoes)
1/2 cucumber, chopped
1 red pepper, chopped
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/4 cup olive oil (60 ml)
2 tbsp lemon juice (30 ml)
1 tsp sea salt
1/4 tsp pepper
1/4 cup fresh basil, chopped (for sprinkling)

Instructions

Step 1: Fill a large bowl with ice water. Bring a large pot of water to a boil. Slice a small “X” into the bottom of each tomato and drop them into the boiling water for 30 seconds.
Step 2: Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes. The skins should easily peel away; discard the skins and chop the tomatoes into chunks.
Step 3: In a large mixing bowl, combine the chopped tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper. Mix well and let sit for at least 20 minutes to allow flavors to meld, stirring occasionally.
Step 4: Transfer the mixture to a blender and blend on high until smooth.
Step 5: Chill the gazpacho for at least 2 hours before serving.
Step 6: Serve in bowls, garnished with chopped fresh basil.

Tips & Variations

For a chunkier texture, blend only half the soup until smooth and mix it back with the rest of the chopped vegetables.
Add a dash of hot sauce or a pinch of smoked paprika for a spicy twist.
Use fresh herbs like cilantro or parsley instead of basil for a different flavor.
If fresh tomatoes are not in season, use high-quality canned tomatoes as a substitute.

Storage

Store gazpacho in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as ingredients may settle. This soup is best enjoyed chilled but can be served slightly chilled or cold depending on your preference.

How to Serve

A close-up view of a creamy orange soup served in a deep, dark brown bowl with a textured rim. The soup has a smooth surface topped with an assortment of halved cherry tomatoes in red, yellow, and dark purple shades, scattered chopped green basil leaves, a drizzle of golden olive oil, and a sprinkling of white sesame seeds and black pepper. A silver spoon is partially dipped into the soup on the right side of the bowl. The bowl sits on a white marbled surface with two halved cherry tomatoes and a garlic bulb visible around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gazpacho without peeling the tomatoes?

While peeling tomatoes improves the texture and removes bitterness, you can skip this step for convenience. The soup may have a slightly different texture but will still taste great.

Is gazpacho suitable for meal prep?

Yes, gazpacho stores well in the fridge and develops deeper flavors after resting. It makes an excellent make-ahead meal or appetizer.