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Easy Vegan Gazpacho Recipe
why make this recipe
Gazpacho is a refreshing, cold soup that’s perfect for hot days. This easy gazpacho recipe is not only vegan but also packed with fresh vegetables. It’s healthy, light, and bursting with flavors. Plus, it’s a great way to use up summer tomatoes and cucumbers. With a short list of ingredients and a simple process, you can make this delicious dish in no time!
how to make Easy Gazpacho
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)
Directions:
Peel the Skins From the Tomatoes: 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. 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 now easily peel away. Discard the skins and chop the tomatoes into chunks.
In a large mixing bowl, combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper. Mix everything well and let it sit for at least 20 minutes to let the flavors meld together. (The longer you wait, the better it tastes!) Stir occasionally.
Transfer the ingredients to a blender and blend on high until smooth. Chill the soup for at least 2 hours before serving.
Serve in bowls and sprinkle with fresh basil on top.
how to serve Easy Gazpacho
Serve this easy gazpacho cold in bowls. You can add extra toppings like croutons, more chopped veggies, or a drizzle of olive oil for added flavor. This soup pairs well with crusty bread for a light meal.
how to store Easy Gazpacho
Store any leftovers in an airtight container in the refrigerator. The gazpacho will keep well for about 3 days. If it separates, just stir it before serving again.
tips to make Easy Gazpacho
- Use ripe, flavorful tomatoes for the best taste.
- Let the gazpacho chill longer for a more intense flavor.
- Adjust the seasoning to your taste; you can add more salt, lemon juice, or spices as needed.
- Blend the ingredients until smooth for a creamier texture, or leave some chunks for more texture.
variation
You can add other vegetables like carrots, celery, or even spicy peppers for a bit of heat. If you want a slightly sweeter version, try adding a splash of orange juice.
FAQs
Can I make this gazpacho ahead of time?
Yes, making it a day ahead helps the flavors develop even more.
Is this gazpacho gluten-free?
Yes, this recipe is naturally gluten-free.
Can I freeze gazpacho?
It’s not recommended to freeze gazpacho, as the texture may change when thawed. It’s best enjoyed fresh.
Easy Gazpacho
A refreshing vegan cold soup made with fresh vegetables, perfect for hot days.
Ingredients
Main Ingredients
- 2 lb vine tomatoes (chopped, about 6 tomatoes) Use ripe, flavorful tomatoes for the best taste.
- 1/2 unit cucumber (chopped)
- 1 unit red pepper (chopped)
- 1 unit shallot (finely chopped)
- 2 cloves garlic (finely chopped)
- 1/4 cup olive oil (60 ml)
- 2 tbsp lemon juice (30 ml) Adjust to taste.
- 1 tsp sea salt Add more to taste if needed.
- 1/4 tsp pepper
- 1/4 cup fresh basil (chopped, to sprinkle) Add at serving.
Instructions
Preparation
- Peel the skins from the tomatoes: 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. Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes. Discard the skins and chop the tomatoes into chunks.
- In a large mixing bowl, combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper. Mix everything well and let it sit for at least 20 minutes to let the flavors meld together. Stir occasionally.
- Transfer the ingredients to a blender and blend on high until smooth.
- Chill the soup for at least 2 hours before serving.
Serving
- Serve the gazpacho cold in bowls. You can add extra toppings like croutons, more chopped veggies, or a drizzle of olive oil for added flavor.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3 days. If it separates, just stir it before serving again. This soup pairs well with crusty bread for a light meal.
