• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Vegan Appetizers

    Vegan Tomato Gazpacho

    Published: Jan 7, 2021 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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!

    display of tomato gazpacho soups on table

    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

    collage of making vegan gazpacho soup
    1. Peel the cucumber and remove the seeds. 
    2. Dice the peeled cucumbers, the bell pepper, the tomatoes, and the shallot.
    3. Peel the garlic and crush. 
    4. Thinly slice the basil. 
    5. In a food processor or blender, combine the bell pepper, cucumber, shallot, garlic, basil, and oregano. 
    6. Process the ingredients until a coarse paste forms. 
    7. Add the diced tomatoes, vinegar, and lemon juice to the processor and process until it is mostly smooth. 
    8. Next, add olive oil and continue to process. 
    9. Pour all the processed ingredients into a bowl or large container. 
    10. Cover the container and refrigerate so the flavors can settle. 
    11. Serve the soup cold in small bowls. 
    12. 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

    side view of vegan gazpacho on table

    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

    4 tomato gazpacho soup bowls on table

    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

    served tomato gazpacho on table

    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.

    • Cream Tomato Soup
    • Lasagna Style Soup
    • Roasted Garlic Tomato Soup
    • Vegan Tortilla Soup
    tomato gazpacho

    Summery Tomato Gazpacho

    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!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Resting Time: 1 hour
    Total Time: 1 hour 15 minutes
    Course: Appetizer, Main Course, Side Dish, Soup
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: tomato gazpacho, vegan gazpacho
    Servings: 4 servings
    Calories: 200kcal
    Author: Oh My Veggies

    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
    US Customary - Metric

    Instructions

    • Peel and remove seeds from cucumber. Dice peeled cucumber, bell pepper, tomato, and shallot. Peel and crush garlic. Thinly slice basil.
      tomato gazpacho
    • 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.
      vegan gazpacho
    • 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.
      tomato gazpacho
    • Running the processor or blender on medium to low, add olive oil. Process for an additional minute to emulsify the oil.
      vegan gazpacho
    • 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.
      vegan gazpacho
    • Keeps in a covered container in the fridge for up to 5 days.
      vegan gazpacho

    Nutrition

    Calories: 200kcalCarbohydrates: 17gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 308mgPotassium: 748mgFiber: 5gSugar: 10gVitamin A: 2672IUVitamin C: 65mgCalcium: 65mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Granola Bars (Gluten-free)
    Healthy Stuffed Zucchini »

    Vegan Appetizers, Vegan Recipes, Vegan Side Dishes, Vegan Soups & Stews, Vegetarian Appetizers, Vegetarian Recipes, Vegetarian Side Dishes, Vegetarian Soups & Stews cucumber, tomatoes

    Reader Interactions

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Strawberry Mojito Popsicles (Don't Forget the Rum!)
    • Thai Veggie Pizza
    • Strawberry Cheesecake Overnight Oats
    • Spinach Mushroom Frittata

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media