• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
    • Breakfast & Brunch
    • Lunch & Dinner
    • Vegetarian Sides
    • Vegan Desserts
    • Drinks
    • Gluten- Free
    • Refined-Sugar Free Desserts
    • 10 Ingredients or Less
    • 30 Minutes or Less
  • Popular Recipes
  • About
    • Discount Codes
    • Lifestyle
  • Work With Me
  • Subscribe

ShortGirlTallOrder logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Popular Recipes
  • Breakfast + Brunch
  • Lunch & Dinner Mains
  • Vegan Desserts
  • Drinks
  • About
  • Work with me
  • Follow ShortGirlTallOrder On:

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes » Vegan Soups + Stews

    Vegan Gazpacho

    Published: Jun 7, 2022 by Megan · This post may contain affiliate links.

    Jump to Recipe
    soup with text "vegan tomato gazpacho, refreshing & only 10 ingredients!".

    This easy Vegan Gazpacho is made with fresh raw veggies, vinegar, & olive oil to celebrate the best flavors of Summer. With only 10 ingredients required, this is truly the best cold vegan summer soup!

    bowl of tomato gazpacho topped with tomatoes chives cucumber and oil drizzle.

    What is gazpacho?

    Gazpacho is a Spanish-style soup that originates from the Andalusia region of southern Spain. Modern-day gazpacho is traditionally made with tomatoes, onions, cucumbers, green peppers, and breadcrumbs to thicken.

    While my version skips the breadcrumbs, it is still so thick, creamy, and ultra-refreshing as a cold Summer soup!

    Ingredients:

    labeled gazpacho ingredients including tomato, cucumber, pepper, onion, garlic, olive oil, salt, cumin, vinegar, chives.

    Ingredient notes:

    • Cucumber: Must be an English Cucumber if you want to include the skin. If using a different variety of cucumber, you will need to peel it.
    • Tomatoes: Many recipes call for removing the tomato seeds and skin. However, I personally find they blend up really well and don't disrupt the texture of the soup, so I keep them. Less food waste is always a win!
      • It's super important your tomatoes are ripe for this soup as they really add to the flavor.
    • Sweet onion: I used Vidalia Onions for this recipe which gives the perfect sweet onion flavor. I tried this recipe with red onions/shallots and found it to be a bit too pungent. I recommend sticking to sweet onions whenever possible!
    • Vinegar: I used red wine vinegar, however, many traditional recipes call for Sherry vinegar so you can easily substitute that if preferred.

    How to make tomato gazpacho soup

    Making this soup really couldn't be easier. First, peel the garlic clove and chop the veggies into larger chunks. They really don't have to be perfect- we're just chopping them so they are easier to blend.

    Next, add the larger tomatoes, English cucumber, sweet onions, garlic clove, cumin, salt, and vinegar to a blender.

    onion tomato pepper cucumber cumin salt and vinegar in a blender.

    Blend together until a smooth soup starts to form. Then, gradually pour in the olive oil until the soup begins to thicken and turns a beautiful orange color.

    Next, pour the soup into a bowl, cover, and chill in the fridge for 3-4 hours or until chilled.

    bowl of blended tomato gazpacho.

    Do you need to chill gazpacho?

    My personal opinion is yes, you absolutely need to chill the soup. Not only does it help the flavors develop, but I find that letting the onions and garlic sit with the vinegar in the soup helps to cut through that bitter taste.

    As a final step, add toppings and serve! I made a really simple garnish of chopped cucumbers, heirloom cherry tomatoes, and chives. Then I drizzled a little bit of white truffle oil on top for the perfect final touch!

    two bowls of gazpacho with tomato cucumber and chives on top with side of toast.

    FAQ & Tips:

    What are good gazpacho soup toppings?

    I like using a mix of cherry tomatoes, chopped cucumber, and chives. However, other good toppings include fresh herbs like basil, a drizzle of olive oil, freshly cracked pepper, or a spoonful of vegan sour cream.

    How do I store gazpacho?

    Gazpacho can be stored in a closed container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost frozen soup in the fridge to enjoy!

    two bowls of gazpacho with tomato chives cucumber and toast on top.

    I truly can't wait for you to try this easy & refreshing Vegan Gazpacho Soup! With only 10 ingredients required, it's truly the best cold vegan summer soup. Enjoy!

    -TSG

    More fresh & savory summer recipes you will love:

    • Birthday Cake Overnight Oats
    • Crispy Smashed Potatoes with Chimichurri
    • Vegan Buffalo Chickpea Wraps
    • Vegan Spinach Artichoke Gnocchi Soup
    bowl of tomato gazpacho topped with tomatoes chives cucumber and oil drizzle.

    Vegan Tomato Gazpacho

    The most refreshing 10 ingredient tomato gazpacho that is vegan, gluten-free, raw, & so easy to make!
    5 from 3 votes
    Print Pin
    Course: Soup, Vegetarian Lunch + Dinner
    Cuisine: Spanish
    Prep Time: 15 minutes
    Chill time: 3 hours
    Total Time: 3 hours 15 minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 

    Soup Ingredients

    • 3-4 Roma tomatoes/tomatoes on the vine core removed and chopped into slices
    • ½ English cucumber chopped
    • ½ red pepper diced
    • ½ sweet onion diced
    • 1 garlic clove
    • 1 Tablespoon red wine vinegar
    • ½ teaspoon salt more or less to taste
    • ¼ teaspoon cumin
    • 3 Tablespoons olive oil

    Optional Toppings

    • ½ cup cherry tomatoes cut in half
    • 2 Tablespoons chives diced
    • 2 Tablespoons chopped English cucumber

    Instructions

    • First, peel the garlic clove and chop the veggies into larger chunks. They don't have to be perfect- we're just chopping them so they are easier to blend.
    • Next, add the chopped tomatoes, chopped English cucumber, chopped sweet onion, chopped red pepper, garlic clove, red wine vinegar, salt, and cumin to a blender.
    • Begin blending the vegetables until a smooth soup starts to form. Then, gradually pour in the olive oil until the soup begins to thicken and turns a beautiful orange color.
    • Pour the blended soup into a bowl, cover, and store in the fridge to chill for 3-4 hours.
    • Once the soup has chilled, remove it fom the fridge and pour into bowls to serve. Top with the optional chopped cherry tomatoes, chopped English cucumber, and chives to serve. Enjoy!

    Notes

    • Gazpacho can be stored in a closed container in the fridge for up to 3 days or in the freezer for up to 1 month.
    • I like using a mix of cherry tomatoes, chopped cucumber, and chives as toppings. However, other good toppings include fresh herbs like basil, a drizzle of olive oil, freshly cracked pepper, or a spoonful of vegan sour cream.
    • I love drizzling a bit of white truffle oil on top of the soup before serving!

    Nutrition

    Serving: 1bowl of soup with toppings | Calories: 131kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 301mg | Potassium: 309mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1059IU | Vitamin C: 34mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
    « Roasted Tomato Chickpea Pasta
    Tuscan Artichoke Tomato Salad »

    Sign up for our newsletter!

    And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less!

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Valentine Day Desserts:

    • Vegan Cardamom Rose Cupcakes
    • Vegan Chocolate Bundt Cake
    • Vegan Red Velvet Crinkle Cookies
    • Vegan Red Velvet Cupcakes
    • Vegan Chocolate Cupcakes
    • Vegan Strawberry Shortcake

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Resources

    • All Recipes
    • Popular Recipes
    • Discount Codes

    Terms & Conditions

    • Privacy Policy & Disclaimer

    Copyright © 2023 ShortGirlTallOrder®. All Rights Reserved.