Easy Vegan Summer Gazpacho

Gazpacho, vegan, whole food plant-based, easy, healthy, oil-free, etc

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. 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.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 63kcal

Author: Hannah Kaminsky

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

Serving suggestion: 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.

Notes: 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!

Nutrition