Classic Vegan Gazpacho
This refreshing cold soup is made from ripe, raw vegetables, perfect for a light lunch or appetizer. It's naturally vegan and gluten-free, highlighting the fresh flavors of summer produce. Serve chilled with your favorite crusty bread.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 165 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 700 gtomato, ripe, cored and roughly chopped
- 1 pcscucumber, peeled and roughly chopped
- 1 pcsgreen bell pepper, cored, seeded and roughly chopped
- 0.5 pcsred onion, roughly chopped
- 1 clovegarlic, peeled
- 3 tbspolive oil, extra virgin
- 2 tbspred wine vinegar
- 120 mlwater
- 0.75 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 0.25 pcscucumber, diced
- 0.25 pcsgreen bell pepper, diced
- 0.1 pcsred onion, finely diced
Equipment
blender · measuring cups · large pitcher · knife · cutting board · measuring spoons
The method
Step by step
- 1
Combine the chopped tomato, cucumber, green bell pepper, red onion, and garlic in a large blender.
About 5 min
Cook’s note: Ensure vegetables are roughly uniform in size for easier blending.
- 2
Add the olive oil, red wine vinegar, water, salt, and black pepper to the blender.
About 1 min
- 3
Blend on high speed until completely smooth, about 2-3 minutes. If the mixture is too thick, add a little more water until desired consistency is reached.
About 3 min
Cook’s note: For an extra smooth gazpacho, you can pass it through a fine-mesh sieve after blending.
- 4
Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar to your preference.
About 1 min
- 5
Pour the gazpacho into a large pitcher or airtight container and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld and chill thoroughly.
About 1 hr
Cook’s note: Chilling is crucial for the best flavor and refreshing experience.
- 6
Serve the chilled gazpacho in bowls, garnished with the diced cucumber, green bell pepper, and red onion.
Cook’s note: A drizzle of extra virgin olive oil can be added as a final touch.
Per serving
Nutrition
- Calories
- 165.4kcal
- Protein
- 3.2g
- Carbs
- 16.8g
- Fat
- 10.7g
- Fibre
- 4.1g
- Sugar
- 9.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover gazpacho in an airtight container in the refrigerator.
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