When the summer sun is high and the heat feels relentless, there’s nothing quite as refreshing as a cold bowl of vegan gazpacho. This classic Spanish soup is a celebration of fresh vegetables at their peak, blended together into a silky, vibrant, and zesty meal that’s perfect for hot days.
Gazpacho is not just a dish—it’s an experience: the taste of ripe tomatoes, cool cucumber, sweet peppers, and a hint of garlic all mingling together in perfect harmony. Whether you’re hosting a backyard gathering or prepping a quick lunch, this cold vegan veggie soup brings a burst of Mediterranean flavor to your table.
Plus, it’s naturally gluten-free, oil-free, and packed with nutrients, making it ideal for just about any dietary preference.
What sets gazpacho apart is its simplicity. No cooking is required, and the recipe comes together in under 20 minutes with just a blender and some pantry staples.
Once chilled, each spoonful is like a taste of summer—cool, hydrating, and utterly satisfying. If you’re ready to beat the heat with a bowl of garden-fresh goodness, keep reading for my ultimate cold vegan veggie soup recipe for gazpacho!
Why You’ll Love This Recipe
- Refreshing and Light: Perfect for hot days when you crave something cool and hydrating.
- Easy to Make: No stove, no oven. Just chop, blend, chill, and serve!
- Full of Flavor: Each spoonful bursts with the natural sweetness and tang of summer vegetables.
- Nutrient Dense: Packed with vitamins, minerals, and antioxidants from raw veggies.
- Versatile: Easily customizable—add your favorite veggies or spice it up with herbs and chili.
- Meal Prep Friendly: Make ahead and enjoy for lunches or quick dinners all week long.
- Vegan & Gluten-Free: A naturally plant-based and allergy-friendly dish everyone can enjoy.
Ingredients
Here’s what you’ll need to make an authentic and vibrant vegan gazpacho. All quantities yield about 4 generous servings.
| Ingredient | Amount |
|---|---|
| Ripe tomatoes (preferably Roma or vine-ripened) | 6 medium (about 2 pounds / 900g) |
| Cucumber (English or Persian, peeled if waxed) | 1 large (about 10 inches / 250g) |
| Red bell pepper | 1 large |
| Green bell pepper | 1 small |
| Red onion | 1 small (about 1/2 cup diced) |
| Garlic cloves | 2-3, to taste |
| Extra-virgin olive oil (optional for richness) | 2 tablespoons |
| Red wine vinegar (or sherry vinegar) | 2 tablespoons |
| Salt | 1 teaspoon (or to taste) |
| Freshly ground black pepper | 1/2 teaspoon (or to taste) |
| Day-old bread (crust removed, optional for thickening) | 1 slice (about 1 cup, torn) |
| Chilled water | 1/2 cup, as needed for desired consistency |
| Fresh herbs for garnish (basil, parsley, or chives) | To taste |
Feel free to use colorful heirloom tomatoes and sweet summer peppers for extra flavor and visual appeal!
Equipment
- Cutting board and sharp knife
- Large mixing bowl
- Blender (high-speed or regular)
- Fine-mesh sieve (optional, for extra smoothness)
- Measuring cups and spoons
- Serving bowls
- Ladle or large spoon
- Storage container (for chilling the soup)
Instructions
- Prep the vegetables: Rinse all the vegetables well. Core the tomatoes and roughly chop them. Peel the cucumber if desired, and chop. Remove seeds and stems from the peppers, and dice. Peel and chop the onion and garlic.
- Soak the bread (optional): If using bread for a thicker, traditional gazpacho, soak the torn bread pieces in a bit of cold water for 2-3 minutes. Squeeze out excess moisture.
- Blend the soup: Add the tomatoes, cucumber, red and green peppers, onion, garlic, soaked bread, olive oil, vinegar, and salt to your blender. Blend until smooth. If your blender is small, work in batches.
- Adjust consistency: Add chilled water, a little at a time, and blend again until you reach your preferred thickness. For a classic gazpacho, it should be pourable but not watery.
- Season to taste: Taste and add more salt, pepper, or vinegar as needed. If you like a little heat, add a pinch of cayenne or a splash of hot sauce.
- Strain for smoothness (optional): For an ultra-silky texture, pour the soup through a fine-mesh sieve into a large bowl or pitcher. Use a ladle or spatula to press the liquid through, discarding any solids.
- Chill thoroughly: Cover and chill the gazpacho in the fridge for at least 2 hours, or until icy cold. The flavors will deepen as it rests.
- Serve: Stir the soup well, then ladle into bowls. Garnish with reserved diced veggies, a drizzle of olive oil, and fresh herbs if desired.
Tip: Gazpacho tastes best when made with ripe summer tomatoes and allowed to chill for several hours. The flavors meld and intensify as it sits!
Tips & Variations
- Make it spicy: Add a chopped jalapeño or a dash of homemade vegan chili powder for extra heat.
- Go oil-free: Omit the olive oil for a fully oil-free, whole-foods version.
- Try different vinegars: Sherry vinegar is the Spanish classic, but red wine or apple cider vinegar work beautifully too.
- Add more veggies: Toss in a handful of spinach or kale for a green twist, or some diced zucchini for extra crunch.
- Make it chunky: Reserve a handful of diced tomatoes, cucumber, and peppers to stir in after blending for extra texture.
- Garnish creatively: Top with diced avocado, toasted seeds, vegan croutons, or a swirl of vegan cheese sauce.
- Meal prep tip: Gazpacho keeps well for up to 5 days in the fridge. The flavor improves over time!
“Gazpacho is the ultimate ‘use what you have’ soup. Don’t be afraid to experiment with different veggies or leftover herbs from your fridge.”
Nutrition Facts
This cold vegan veggie soup is as nourishing as it is delicious. Here’s an approximate breakdown per serving (1/4 of the recipe, without oil):
| Nutrient | Amount |
|---|---|
| Calories | 90 |
| Protein | 3g |
| Fat | 2g |
| Carbohydrates | 18g |
| Fiber | 4g |
| Sugar | 9g |
| Vitamin C | 60% DV |
| Vitamin A | 45% DV |
| Iron | 8% DV |
| Sodium | 650mg |
Note: If you add olive oil or bread, the calorie and fat content will be slightly higher. For an extra protein boost, serve with a side of crusty whole-grain bread or a scoop of chickpeas.
Serving Suggestions
- As a starter: Serve in small bowls or glasses as a refreshing appetizer for summer dinners or parties.
- For lunch: Pair with a hearty salad or a slice of soft gluten-free vegan bread for a light, satisfying meal.
- For a picnic: Pour into jars or thermoses for a fun, portable lunch.
- Tapas style: Garnish with diced avocado, a drizzle of olive oil, or a sprinkle of toasted seeds for a Spanish-inspired tapas platter.
- With grains: Serve alongside ancient grain salads like those in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
- Soup shooters: Pour into small shot glasses for a fun party appetizer.
Try this: Sprinkle a few crunchy chickpeas or roasted seeds on top for added protein and crunch!
Conclusion
There’s a reason gazpacho has stood the test of time as one of the world’s most beloved summer soups. It’s a bowlful of sunshine—cool, nourishing, and bursting with the best flavors of the season.
With its simple ingredients and effortless preparation, cold vegan veggie soup gazpacho is a must-have in every plant-based kitchen. It’s ideal for meal prep, easy to customize, and just as welcome at a family picnic as at an elegant dinner party.
Whether you’re a seasoned vegan chef or just starting to explore A to Z Vegetarian Recipes for Every Meal and Occasion, this gazpacho recipe will quickly become a staple. Don’t forget to experiment with your favorite add-ins and garnishes, and make it your own!
If you love fresh, vibrant plant-based meals, be sure to check out more ideas like Cheap Vegetarian Recipes For Families Everyone Will Love or explore salads, snacks, and more across the blog. Here’s to staying cool, healthy, and inspired all summer long!
📖 Recipe Card: Cold Vegan Veggie Soup (Gazpacho)
Description: This refreshing cold vegan gazpacho is packed with fresh vegetables and perfect for hot days. Quick to prepare, it's a healthy and flavorful summer soup.
Prep Time: PT20M
Cook Time: PT0M
Total Time: PT20M
Servings: 4 servings
Ingredients
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cups tomato juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Fresh parsley for garnish
Instructions
- Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
- Add olive oil, red wine vinegar, tomato juice, salt, pepper, and smoked paprika.
- Blend until smooth or desired consistency.
- Chill in the refrigerator for at least 1 hour.
- Stir before serving and garnish with fresh parsley.
Nutrition: Calories: 120 kcal | Protein: 3 g | Fat: 7 g | Carbs: 14 g
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