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Home » Recipes » Vegan Recipes

Raw Vegan Gazpacho – Vegan Tomato Gazpacho

Last Modified: May 12, 2021

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Gazpacho is a cold Spanish soup mostly made with tomatoes. This raw vegan gazpacho is just what you need for summers.

raw vegan tomato gazpacho served in soup bowls with sweet peppers scattered at the background

Jump to:
  • What is Gazpacho?
  • Raw Vegan & Gluten-free Gazpacho
  • Ingredients
  • Making ahead, Shelf life & Storage
  • Tomato Gazpacho- Method
  • More Tomato Recipes
  • 📖 Recipe

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.

Ingredients

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 teaspoon 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

Macerating

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. 

Blending

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.

raw vegan tomato gazpacho served in soup bowls with sweet peppers scattered at the background

More Tomato Recipes

Are you crazy about tomatoes like me? Then here are some more ways to eat them tomatoes.

  • South Indian thakkali thokku- a tangy tomato relish in a glass jar with cherry tomatoes, garlic and curry leaves all presented in a rustic platter
    Tomato Thokku – Instant Pot& Stovetop
  • Creamy Tomato Soup Recipe| Easy Soup Recipes
  • Cherry Tomato Frittata Recipe| Breakfast Recipes
  • Quick Tomato Dosa Recipe| Dosa Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our raw vegan gazpacho? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

📖 Recipe

raw vegan tomato gazpacho served in soup bowls with sweet peppers scattered at the background
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Raw Vegan Gazpacho

Easy raw vegan gazpacho with tomatoes and sweet peppers.
Prep Time35 mins
Course: entree, Mains, soups
Cuisine: Mediterranean, Spanish
Servings: 4

Equipment

  • Blender

Ingredients

To Macerate

  • 300 g finely chopped tomatoes
  • 100 g chopped cucumbers
  • 50 g red bell peppers
  • 10 sweet basil leaves
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper

Other aromatics

  • 2 cloves garlic
  • 3 pickled shallots
  • 1 teaspoon Smoked paprika
  • 2 teaspoon White wine vinegar
  • 1 teaspoon Sugar
  • 2 tablespoon Extra virgin olive oil

Garnish

  • 3 tablespoon Crushed tortilla chips

Instructions

  • 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.
    raw vegan tomato gazpacho served in soup bowls with sweet peppers scattered at the background

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you love cold soups, then check out this Cucumber gazpacho recipe.

cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background
Cucumber Gazpacho – Chilled Cucumber Soup
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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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