This tomato gazpacho is a flavorful, cold soup, perfect for lunch or a fancy appetizer! Topped with olive oil, finely sliced basil, pine nuts, flaky salt, and coarse ground pepper, this vegan gazpacho is sure to be a crowd-pleaser!
This soup requires minimal cooking too! All you need is a food processor and a fridge!
Traditionally, this vegan gazpacho is served cold—hence needing a fridge! Just garnish it with some delicious toppings, and it makes for a beautiful addition to your meal!
This tomato gazpacho recipe is...
- vegan
- vegetarian
- plant-based
- gluten-free
- nut-free
- soy-free
- Prepped in 15 minutes
- an easy lunch or appetizer
How to Make Tomato Gazpacho
- Peel the cucumber and remove the seeds.
- Dice the peeled cucumbers, the bell pepper, the tomatoes, and the shallot.
- Peel the garlic and crush.
- Thinly slice the basil.
- In a food processor or blender, combine the bell pepper, cucumber, shallot, garlic, basil, and oregano.
- Process the ingredients until a coarse paste forms.
- Add the diced tomatoes, vinegar, and lemon juice to the processor and process until it is mostly smooth.
- Next, add olive oil and continue to process.
- Pour all the processed ingredients into a bowl or large container.
- Cover the container and refrigerate so the flavors can settle.
- Serve the soup cold in small bowls.
- Garnish the soup as desired. Drizzle olive oil over the top of the soup along with other toppings (like flaky salt, finely sliced basil, sliced cherry tomatoes, toasted pine nuts, and coarse ground pepper).
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Processing in Batches
Depending on the size of your food processor, you may need to process your soup ingredients in batches.
Storing It
This vegan gazpacho stores for 5 days covered in the fridge. It tastes just as delicious a couple days later.
If you made a chunkier soup, the vegetables, like cucumber, may wilt or be soggy after a day or two.
Variations
Other Toppings
Some other topping you can try are croutons, sliced avocado, or fresh cilantro.
As for the olive oil, you might get fancy and try a flavored olive oil.
Serve in Small Glasses
If you want to serve this tomato gazpacho as an appetizer or at a large party, you might try serving it in shooters or small glasses.
FAQs About Tomato Gazpacho
What is tomato gazpacho?
Tomato gazpacho is a raw tomato soup. It’s made with juicy tomatoes, cucumbers, shallots, and bell peppers and accented by flavorful spices.
Do you peel tomatoes for gazpacho?
It depends on the texture you want. If you want smooth tomato gazpacho, then make sure you peel the tomatoes. Make a small “x” on the bottom of the tomato to make it easy to peel.
If you want a chunkier vegan gazpacho, there’s no need to peel the tomato because the fibrous tomato skin will add to the chunkiness.
Is gazpacho really healthy?
Gazpacho is chalk-full of natural sources of vitamins, minerals, and antioxidants. It includes vitamins A, C, and E, phosphorus, iron, calcium, magnesium, manganese, zinc, copper, and potassium.
Should gazpacho be smooth or chunky?
There are actually two different types of gazpacho: smooth and chunky. For a smoother gazpacho, just puree the vegetables for longer. For a chunky gazpacho, don’t peel the vegetables and don’t process the vegetables for as long.
Do you eat gazpacho hot or cold?
Gazpacho is typically eaten cold. But of course, you can warm it up if you want!
More Vegan Soup
If you love this tomato gazpacho soup, then you need to try out these other delicious vegan soups.
Ingredients
- 2 lb ripe tomatoes
- ½ large red bell pepper
- 1 cucumber
- 1 shallot
- 2 cloves garlic
- ¼ cup basil leaves loosely packed
- 1 tbsp fresh oregano
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- ¼ cups olive oil
- ½ tsp salt
- ½ tsp ground pepper
To garnish (optional):
- Flaky salt
- Pungent olive oil
- Finely sliced basil
- Sliced cherry tomatoes
- Toasted pinenuts
- Coarse ground pepper
Instructions
- Peel and remove seeds from cucumber. Dice peeled cucumber, bell pepper, tomato, and shallot. Peel and crush garlic. Thinly slice basil.
- In a food processor or blender, combine prepared bell pepper, cucumber, shallot, garlic, basil, and oregano. Process on medium speed for 1-2 minutes until a coarse paste forms.
- Add diced tomatoes, vinegar, and lemon juice. Process on high for 3-4 minutes until mostly smooth. Depending on the size of your food processor, you may need to do this in batches.
- Running the processor or blender on medium to low, add olive oil. Process for an additional minute to emulsify the oil.
- Pour into a bowl or large container. Cover and refrigerate for at least 1 hour to let flavors settle.
- Serve cold in small bowls or as appetizer “shooters” in small glasses. Garnish as desired with a drizzle of olive oil and any of the other options. This is a great place to use a flavored olive oil.
- Keeps in a covered container in the fridge for up to 5 days.
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