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!
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!
- 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.
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.
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!
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!
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!
More fresh & savory summer recipes you will love:
Vegan Tomato Gazpacho
- ½ cup cherry tomatoes cut in half
- 2 Tablespoons chives diced
- 2 Tablespoons chopped English cucumber
- 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!
- 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!