Vegan Tomato Gazpacho Recipe

What Is Tomato Gazpacho ?

• Technically a vegetable smoothie you guys, a raw, cold vegan soup that originated in the Andalusia region of Southern Spain as peasant food, made out of blended veggies, and herbs.
• The classic version also calls for a couple of slices of day old bread, i wanted to make a lighter summery version and have the option to serve it with a side of bruschetta instead.

About the heirloom tomatoes!

• Choose the ripest, juiciest most fragrant heirloom tomatoes you can get your hands on. There’s no better tomato for this soup than the exquisite heirloom! No need to peel them as they will all end up in the blender so don’t make extra work for yourself.
• The color of the tomatoes will ultimately determine the color of the gazpacho, so get creative if you like, make a green version, yellow, orange or dark red.
• Please don’t use canned tomatoes here, no matter what you’ve heard because that would be just wrong and it will taste like restaurant salsa. Not OK!

PS: If you tried this recipe please come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram, it always brightens up my day ~ Florentina Xo’s

Print Pin

Vegan Tomato Gazpacho

The best tomato gazpacho recipe, a savory chilled soup perfect for scorching hot summer days, loaded with fresh garden flavors from heirloom tomatoes, cucumbers and herbs.

Course Soup

Cuisine Spanish

Keyword plant based, tomato gazpacho, vegan,

Prep Time 15 minutes

Chill time 2 hours

Total Time 15 minutes

Servings 6 people

Calories 151kcal

Author Florentina

Ingredients

• 2.5 lb heirloom tomatoes
• 1 pint mini heirloom tomatoes ( for garnish )
• 1/2 English cucumber -peeled
• 1 red bell pepper
• 1 large shallot
• 3 cloves garlic
• 1 tbsp red wine vinegar
• 2 scallions -thinly sliced
• 4 tbsp extra virgin olive oil (omit on a WFPB oil-free diet)
• 1 red chili pepper (optional or to taste)
• 1/4 cup fresh herbs (chives, basil, parsley) -for garnish
• 1/2 tsp sea salt
• 1 pinch sea salt flakes (for serving)

Instructions

• Dice the 2 1/2 pounds of heirloom tomatoes, the bell pepper, shallots and cucumber into large chunks. Add them to the bowl of a powerful blender or food processor together with the olive oil, vinegar and garlic. Process until smooth and silky. 
• Season to taste with sea salt and refrigerate for a couple of hours or until totally chilled.

  Ladle the gazpacho into bowls and garnish with sliced mini heirloom tomatoes, scallions and fresh herbs. Finish with a pinch of sea salt flakes.

Notes

FAQ

• Can you use canned tomatoes for gazpacho ? NO, just don't do that, the magic of the gazpacho comes from the use of fresh seasonal vegetables specifically the tomatoes.
• Do I have to peel the tomatoes ? No you do not since everything will end up in the blender there's no need to make extra work for yourself.
• What are the best tomatoes for gazpacho ? Definitely heirloom tomatoes, they are the most fragrant, juicy and exquisite tomatoes!

Nutrition

Calories: 151kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 768mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3060IU | Vitamin C: 76mg | Calcium: 36mg | Iron: 1.1mg

Environmental Information