The best tomato cucumber gazpacho, a savory chilled vegetable soup from Andalusia Spain, perfect for scorching hot summer days. An easy and delicious vegan soup brimming with fresh garden flavors from the summer bounty of heirloom tomatoes, refreshing cucumbers and fragrant herbs.
Tomato Cucumber Gazpacho
Technically a vegetable smoothie, a raw, cold, nutrient and flavored packed vegan soup that originated in the Andalusia region of Southern Spain as peasant food, made out of blended veggies and herbs. The classic recipe also calls for a couple of slices of day old bread to be used a thickener, I wanted a lighter summery version with the option to serve some garlic rubbed bruschetta on the side or torn over the top like an Italian bread soup. Trust me, It’s just better this way!
In a nutshell what you have here is my favorite heirloom tomato cucumber salad in soup form. It’s absolute perfection to be enjoyed under the shade of a tree during the scorching dog days of summer. Super refreshing, easy to make, gluten free and naturally vegan!
Best Tomatoes for Gazpacho
‘Tis the season for the heirloom tomato bounty in every funky shape and color. Choose the ripest, most fragrant, weird looking ones you can get your hands on. There really is no better tomato for this chilled soup than the exquisite heirloom. You can use a mix of colors, or go for an all golden variety to make a yellow gazpacho and top with a colorful medley. The color of the tomatoes will ultimately determine the color of your soup, go wild with this one.
No matter what anyone on the internet tells you, please don’t use canned tomatoes here. That would be just wrong and your soup will taste just like restaurant jarred salsa. Not OK!
About the Cucumbers
More Vegan Soups
- Roasted Heirloom Tomato Soup
- Roasted Red Pepper Tomato Soup
- Garden Vegetable Soup
- Dill Pickle Soup
- Chunky Potato Dill Soup
- Vegetable Summer Soup
- Vegan Potato Soup with carrots and peas.
how to make tomato cucumber gazpacho
Vegan Tomato Cucumber Gazpacho
- 2.5 lb heirloom tomatoes
- 1/2 English cucumber peeled
- 1 red bell pepper
- 1 large shallot (red onion or scallions)
- 1 pint sliced mini heirloom tomatoes (for garnish )
- 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)
- Dice the 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.2.5 lb heirloom tomatoes, 1/2 English cucumber, 1 red bell pepper, 1 large shallot, 3 cloves garlic, 1 tbsp red wine vinegar, 4 tbsp extra virgin olive oil
- Season to taste with sea salt and refrigerate for a couple of hours or until totally chilled.1/2 tsp sea salt
- Ladle the gazpacho into bowls and garnish with sliced mini heirloom tomatoes, scallions and fresh herbs. Finish with a pinch of sea salt flakes. Optional to serve with garlic bruschetta on the side or torn over the top.1 pint sliced mini heirloom tomatoes, 2 scallions, 1 red chili pepper, 1/4 cup fresh herbs (chives, basil, parsley), 1 pinch sea salt flakes
- 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!