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Vegan tomato gazpacho

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


  • 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)


  • 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.


  • 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!


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