Description
Refreshing and vibrant, this Easy Gazpacho Recipe (Vegan) is the ultimate summer dish that celebrates the garden’s bounty. With ripe tomatoes, crisp cucumbers, and fresh basil, this chilled soup bursts with flavor and nutrition. It’s incredibly easy to prepare—ready in just 20 minutes—and perfect for warm days, making it an ideal appetizer or a side dish for picnics and barbecues. The best part? You can make it ahead of time to let the flavors meld together beautifully overnight. Enjoy it as a light meal on its own or pair it with crusty bread for a satisfying crunch.
Ingredients
Scale
- 2 lb vine tomatoes
- 1/2 cucumber
- 1 red pepper
- 1 shallot
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Sea salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the tomatoes by making an “X” on their bottoms, blanching them in boiling water for 30 seconds, then transferring them to ice water to easily peel off the skins.
- In a large 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 all ingredients to a blender and blend until smooth.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve in bowls topped with fresh basil.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 8g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg