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–+ servings
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
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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!