Gazpacho is a cold Spanish soup mostly made with tomatoes. This raw vegan gazpacho is just what you need for summers.
What is Gazpacho?
Gazpacho is a cold soup that has its origins in Spain. Traditionally, it is made with tomatoes. But over the years, many versions of gazpacho have evolved. Authentic gazpacho recipes call for adding stale bread, olive oil and tomatoes. Pretty much any variety of tomatoes can be used.
Raw Vegan & Gluten-free Gazpacho
However, in today’s post, I ll be sharing how to make a raw, vegan and gluten-free gazpacho. This recipe comes together in a pinch and is literally 0 minutes in terms of hands-on cooking time.
Tomatoes– I have used a combination of regular tomatoes and cherry tomatoes to make our raw vegan tomato gazpacho. You can also use Roma tomatoes or beef tomatoes in this recipe.
Cucumbers– Crunchy and full of flavor, cucumbers make for a great addition to gazpacho. English cucumbers and Japanese cucumbers work well here. I have used the Japanese variety.
Bell Peppers and Sweet peppers– We love peppers! And I tend to add them whenever I can. In this recipe, I have used sweet red and yellow bell peppers.
Pickled onions– I wanted something sharp and slightly pungent in my gazpacho. So, I chose to add some pickled shallots in this recipe. You can skip this or use any variety of pickled onions. However, I will not recommend adding raw onions because these tend to make the gazpacho bitter.
Garlic– Again, adding garlic adds a beautiful flavor to our gazpacho. Highly recommended! In case you do not have raw garlic or if you are someone who doesn’t enjoy the smell of raw garlic, add 1 tsp garlic granules instead.
Basil leaves- The fresher the better! Let me tell you all… I have a teensy weensy sweet basil plant growing in my balcony. And I pluck a few whenever I feel like… basil. This feeling, my friends, is a very rich feeling. Like, I literally feel like a millionaire whenever I pluck a basil leaf or two. Well, I guess this is what people call perks.
Making ahead, Shelf life & Storage
This cold soup is a summer party star. You can make this a day before and let it sit in the fridge. The longer it sits, the more flavors it develops.
Shelf life and storage
This soup keeps well for upto 2 days when stored in a clean, air-tight container. Make sure you use a non-reactive container. Glass and stainless steel containers work best.
Tomato Gazpacho- Method
In a bowl, add the chopped tomatoes, bell peppers, cucumber,basil, pepper and salt. Mix well. Let this sit for 30 mins. After 30 mins, the tomatoes would have released its juices and the flavors would have seeped in.
In a blender, add the tomato mixture, garlic, shallots, smoked paprika, vinegar, olive oil and sugar. Blend till smooth.
Our raw vegan tomato gazpacho is now ready. Serve chilled with crushed tortilla chips as topping.
More Tomato Recipes
Are you crazy about tomatoes like me? Then here are some more ways to eat them tomatoes.
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Raw Vegan Gazpacho
- 300 g finely chopped tomatoes
- 100 g chopped cucumbers
- 50 g red bell peppers
- 10 sweet basil leaves
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- 2 cloves garlic
- 3 pickled shallots
- 1 tsp Smoked paprika
- 2 tsp White wine vinegar
- 1 tsp Sugar
- 2 tbsp Extra virgin olive oil
- 3 tbsp Crushed tortilla chips
- In a bowl, add the chopped tomatoes, bell peppers, cucumber,basil, pepper and salt. Mix well.
- Let this sit for 30 mins.
- After 30 mins, the tomatoes would have released its juices and the flavors would have seeped in.
- In a blender, add the tomato mixture, garlic, shallots, smoked paprika, vinegar, olive oil and sugar.
- Blend till smooth.
- Serve chilled with crushed tortilla chips as topping.
If you love cold soups, then check out this Cucumber gazpacho recipe.