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Raw vegan gazpacho is a refreshing Spanish soup made by blending fresh vegetables. It’s a naturally plant-based dish and the perfect way to use up ripe garden tomatoes. Along with the tomatoes, this version includes cucumbers, shallots, garlic, and a jalapeño for a bit of heat. Pair it with some cheese and whole grain crackers, and you’ve got a satisfying dinner ready in under 10 minutes!
I’m on a gazpacho kick lately, and I’m not sad about it! On weekday evenings, when I may not feel like cooking, this chilled tomato soup is pretty much the perfect dinner. Aside from being super easy, it’s delicious, low-calorie, and veggie-centered.
Additionally, since we’ve skipped the breadcrumbs used in traditional gazpacho recipes, it fits most of the special diets, including vegan, gluten-free, and low-carb. Adjust the sides that you serve with this raw soup, and you can feed (almost!) everyone.
🍅 Raw Vegan Gazpacho Ingredients
Here are the ingredients you need to make my raw gazpacho recipe:
- 3 cups coarsely chopped tomatoes
- 3 Persian cucumbers, chopped
- ½ large shallot, chopped (or 1 tablespoon red onion)
- 2 cloves garlic, peeled
- 1 jalapeno, seeded, finely chopped (leave seeds in for more heat)
- 1 tablespoon each: balsamic vinegar, extra-virgin olive oil
- salt and pepper, to taste
- Fresh chopped parsley (optional, for topping)
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It’s OK to tweak this recipe based on what you have in your garden or CSA box. I’ve made tomato-free gazpacho as well as gazpachos that were heavy on the cucumbers. Sometimes I’ll include other veggies, such as bell peppers.
I’ve even made sweeter twists the classic gazpacho recipe using a mix of cantaloupe and tomatoes. You’d be surprised by the fruits and veggies that work well together, so please don’t be afraid to experiment! You may find a combination that is a big winner in your household.
Some vegan gazpacho recipes require the use of a food mill or ask you to peel the tomatoes. I’ve never found those extra (and time-consuming!) steps to be necessary, so I am skipping them here. To make this raw soup recipe, all you need is a food processor and a good knife.
Your gazpacho will have some extra texture from the tomato skins, but I find the textural difference pleasing. Additionally, using as many parts of your vegetables and fruits as you can helps to prevent food waste. These small ways to stretch the grocery budget can add up in the long run.
You can control the heat of this gazpacho by using or omitting the jalapeno seeds. If you’d prefer a really fiery dish, throw an extra jalapeno in there!
🥣 How to Make Raw Vegan Soup
Place all of the ingredients except the optional parsley into a large food processor. Blend until nearly smooth. (This will only take a couple of minutes.) You may need to stop the processor and push the vegetables down with a spatula if they are adhering to the sides.
Ladle the blended soup into serving bowls. Sprinkle with chopped parsley or other toppings such as croutons (if desired).
You can store this gazpacho recipe in the fridge in a covered container for up to 2-3 days.
Watch How to Make It!
Raw Vegan Gazpacho Soup Recipe
Ingredients
- 3 cups coarsely chopped tomatoes
- 3 Persian cucumbers, chopped
- ½ large shallot, chopped (or 1 tablespoon red onion)
- 2 cloves garlic, peeled
- 1 jalapeno, seeded, finely chopped (leave seeds in for more heat)
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
- fresh parsley, chopped (optional, for topping)
Instructions
- Chop the vegetables. Place all of the ingredients except the parsley into a large-capacity food processor.
- Blend until nearly smooth. (This will only take a couple of minutes.) You may need to stop the processor and push the vegetables down with a spatula if they are adhering to the sides.
- Ladle the blended soup into two serving bowls. Sprinkle with chopped parsley or other toppings as desired.
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 1 recipe (may help support fat loss). Gazpacho is a low-calorie, high-volume food that is rich in fluid and fiber. I’d consider it a great option if you have a weight loss goal. It’s a novel way to help increase your veggie intake too. That said, raw tomato soup does not contain enough calories, protein, or fat to serve as a full meal. What I do most often is serve gazpacho with crackers and a cheese platter to keep this a fast, no-cook dinner option. The cheese provides the fat and protein, while both cheese and crackers boost the energy in the dish. Nutrition information is for one serving of the recipe.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Ah, Summer, major props for giving gazpacho its well-deserved moment. Thrilled to know of another aficionado(a).
Better yet, so much in here, including the two main components are Summer-grown and Summer-harvested. You were there this spring, putting the plants in the ground, and now, months later, you harvest the produce and make it into something delectable. Way to maximize the entire process!
When I attempt the soup, I follow the classic (Andalusian) preparation, which also blends in pulverized stale bread, for substance. Nice enough, but your version had the added benefit of being gluten-free.
The great thing about gazpacho, too, is that it works well at nearly any temperature. Room temperature is most common, though mid-swelter, I have served it chilled. Some years, I even have been known to freeze it in the summer, then thaw it and heat in the winter. A nice reminder of August, mid-blizzard.
Thank you! I love the idea of freezing it to enjoy later. Even if I wanted to make fresh gazpacho in the winter, it wouldn’t be the same as a fresh garden gazpacho. We seem to be eating everything I’m harvesting right away, so unfortunately nothing is reaching the freezer just yet.
That’s an idea, Summer, a mid-winter batch. Sure, tomatoes don’t match what we pull from garden in August – nothing does – but I’ve found grape tomatoes are surprisingly decent.
In February, when most store-sourced tomatoes taste like the sticker attached to them (presumably, as I never actually tasted a sticker), grapes do the produce market proud. If globes ripened with late season sunshine are 100, and the…things…one finds in winter are 0, grapes would come in at 60-70. They could be a bit better, of course, but nothing else comes even close.
Once in a while I can find some decent winter tomatoes. I think the smaller ones do tend to be better for some reason. Just no beefsteak tomatoes, please!