Nothing says summer like gazpacho. Each glossy red spoonful is a love letter to ripe tomatoes and sunshine, an ode to a bountiful harvest that tastes like vacation in a bowl. And this Easy Vegan Summer Gazpacho is a cinch to make – it’s no-cook!
Gazpacho served cold to beat the summer heat
Served ice-cold to combat the sweltering heat, it’s more restorative than a plain glass of water and more invigorating than the average energy drink.
In fact, I’ve packed it into insulated mugs to stay hydrated on long road trips! It’s best, of course, sipped and savored slowly, to enjoy every drop of this fleeting season.
What to pair with this Easy Vegan Summer Gazpacho?
Gazpacho is a great starter before lunch or brunch, pairing beautifully with lighter dishes like salads, tofu scrambles, eggless quiche, and avocado night. You could also incorporate it into evening tapas alongside a spread of nice olives, Marcona almonds, crostini, and other simple snacks.
Cool Creamy Trick!
If you want to add more body and a subtly creamy texture, add one or two slices of your favorite bread when blending the soup. It does wonders to thicken the base and add richness without any oil!
Other whole food plant-based recipes you might like:
- Vegan Chinese Hot & Sour Soup
- Vegan Butternut Squash Pozole
- Vegan Gingered Butternut Squash Soup
- Cool & Creamy Chilled Zucchini Soup Recipe
- Creamy Vegan White Bean Chili
Easy Vegan Summer Gazpacho
Ingredients
- 2 pounds fresh tomatoes
- 1 cucumber peeled and seeded
- 1 red pepper de-seeded
- 1 medium shallot
- 1 clove garlic minced
- 2 cups tomato juice
- 2 tablespoons red wine vinegar
- 1 tablespoon low-sodium soy sauce or coconut aminos
- 1 teaspoon maple syrup
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh basil thinly sliced
Instructions
- Roughly chop all the vegetables into chunks and combine them in your food processor or blender. Pulse until broken down to about the consistency of pico de gallo or very chunky salsa. Remove about 1 cup of the mixture and set it aside.
- Add the tomato juice, vinegar, soy sauce or coconut aminos, maple syrup, smoked paprika, and black pepper to the blender. Purée on high speed until completely smooth.
- Combine the smooth puree with the chunky vegetables in a pitcher or large bowl, stirring well to incorporate. Cover and refrigerate until thoroughly chilled. If you’re in a hurry, you can serve it in 30 minutes, but it’s best after about 2 hours.
- Pour the soup into bowls and top with fresh basil just before serving
Notes
Nutrition
New to a Plant Based Diet? Grab my Plant Based Diet Beginner’s Guide for FREE! Just fill out the form below to have it zoomed to your email, plus my weekly newsletter chocked full of new recipes & plant based eating tips.
