Easy Gazpacho Recipe (Vegan)
This Easy Gazpacho Recipe (Vegan) is the perfect chilled soup for hot summer days. Bursting with the vivid flavors of ripe tomatoes, crisp cucumbers, and aromatic basil, this refreshing dish is not only a feast for the senses but also incredibly simple to prepare. Ideal as a starter for dinner parties or as a light side dish at picnics, this gazpacho will impress your guests while keeping you satisfied and cool. With its vibrant colors and fresh ingredients, it embodies summer’s bounty in every spoonful.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 6 servings 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Ingredients
Scale
- 2 lb vine tomatoes, chopped
- 1/2 cucumber, chopped
- 1 red pepper, chopped
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Peel the skins from the tomatoes by scoring the bottom with an 'X,' boiling them for 30 seconds, then transferring them to ice water. Chop after peeling.
- In a large mixing bowl, combine chopped tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper. Mix well and let sit for at least 20 minutes.
- Transfer the mixture to a blender and blend until smooth. Chill in the refrigerator for at least 2 hours before serving.
- Serve in bowls garnished with fresh basil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 105
- Sugar: 6g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
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