Classic Gazpacho Soup (Vegan)
This chilled Spanish-inspired gazpacho is loaded with ripe tomatoes, crisp cucumbers, sweet peppers, and fragrant herbs. Naturally vegan and packed with vegetables, it's the perfect make-ahead summer soup that's refreshing, nourishing, and incredibly easy to prepare.
Prep Time 20 minutes | Chill Time 2-4 hours | Total Time 2 hours 20 minutes | Servings 6
Ingredients
2 pounds ripe vine-ripened tomatoes, roughly chopped
1 English cucumber, peeled and chopped (reserve a few tablespoons for garnish)
1 large red bell pepper, chopped
½ green bell pepper, chopped
½ small white onion, chopped
1 garlic cloves
¼ cup extra virgin olive oil
2 tablespoons sherry vinegar (or red wine vinegar)
1 tablespoon fresh lemon juice
2 1/2 teaspoons fine sea salt
½ teaspoon freshly cracked black pepper
2 tablespoons fresh basil leaves
¼ teaspoon cayenne pepper (optional, for a subtle kick)
¼-½ cup ice water, as needed for desired consistency
Optional Garnishes
Cubed avocado
Finely diced cucumber
Finely diced tomato
Finely diced red bell pepper
Fresh basil ribbons
Fresh parsley
Freshly cracked black pepper
A drizzle of extra virgin olive oil
Homemade sourdough croutons
Microgreens
Instructions
Step 1: Prepare the vegetables
Wash and roughly chop the tomatoes, cucumber, peppers, onion, and garlic.
Step 2: Blend
Add the tomatoes, cucumber, peppers, onion, garlic, olive oil, sherry vinegar, lemon juice, sea salt, black pepper, smoked paprika, basil, parsley, and cayenne (if using) to a high-speed blender.
Blend for 1-2 minutes until completely smooth.
Step 3: Adjust consistency
Add the ice water a little at a time until the soup reaches your preferred consistency. Taste and adjust the seasoning with additional salt, pepper, or vinegar if desired.
Step 4: Chill
Transfer the gazpacho to a glass container and refrigerate for at least 2 hours. Overnight is even better, allowing the flavors to deepen and become beautifully balanced.
Step 5: Serve
Ladle into chilled bowls or glasses. Top with diced cucumber, tomatoes, peppers, fresh herbs, a drizzle of olive oil, cracked black pepper, and crunchy sourdough croutons.
Serve ice cold.
Chef's Tips
Use the ripest tomatoes you can find—they provide the sweetness and body that make exceptional gazpacho.
Chilling the soup for several hours transforms the flavor, making it richer and more balanced.
For an ultra-silky texture, strain the soup through a fine mesh sieve before chilling.
Add half an avocado while blending for an extra creamy variation.
A splash of high-quality sherry vinegar gives the soup authentic Spanish flavor.
Storage
Store covered in the refrigerator for up to 4 days. Stir well before serving, as natural separation may occur.
Do not freeze, as the fresh vegetables lose their crisp flavor and texture after thawing.
This vibrant vegan gazpacho celebrates the best of summer produce while delivering an impressive nutritional profile. Tomatoes provide lycopene, a powerful antioxidant associated with heart health and protection against oxidative stress, while cucumbers contribute hydration thanks to their high water content. Bell peppers are exceptionally rich in vitamin C, supporting immune function and collagen production, and fresh herbs add anti-inflammatory compounds along with bright, fresh flavor. Extra virgin olive oil supplies heart-healthy monounsaturated fats that help the body absorb the fat-soluble antioxidants found in the vegetables. Naturally low in calories yet high in vitamins, minerals, and fiber, this chilled soup is both satisfying and refreshing. Because it's served raw, the vegetables retain many of their heat-sensitive nutrients, making gazpacho an excellent choice for warm-weather meals when you're craving something light, nourishing, and delicious.
Approximate nutrition per serving (1 of 6):
Calories: 155
Protein: 3 g
Carbohydrates: 13 g
Fiber: 4 g
Total Fat: 11 g
Saturated Fat: 1.5 g
Sodium: 410 mg
Vitamin C: Approximately 110% DV
Vitamin A: Approximately 45% DV
Potassium: Approximately 620 mg
This gazpacho pairs beautifully with grilled sourdough rubbed with garlic, a vegan caprese salad, marinated white beans, or a slice of crusty artisan bread for a complete Mediterranean-inspired meal.
