Classic Vegan Gazpacho Soup

This easy vegan gazpacho soup is perfect for a hot summer day, and you just want something delicious, without having be in the kitchen long.
Easy Gazpacho

Easy Gazpacho

Easy Gazpacho Soup

This easy vegan gazpacho soup is perfect for a hot summer day, and you just want something delicious, without having to cook or be in the kitchen long.

My husband and I went to a vegan restaurant last year and we had gazpacho soup for the first time and it was so refreshing and delicious that I just had to figure out how to make my own. The flavors were very Latin to me, because of the sofrito mix Puerto Ricans add to food have very similar flavors and I just loved that because it took me back to my moms kitchen growing up. This is such a perfect soup for a nice warm day because its refreshingly cool, easy to make, and taste absolutely delicious!

Easy Vegan Gazpacho

Versatility

The great thing about gazpacho is the fact that is can be customized so easily. You can remove ingredients, add ingredients and also, use ingredients that are in season.

How Do You Make This Easy Gazpacho Soup?

Step 1: In a blender, add in 2 cups of the tomato juice, half the following veggies, onion, zucchini, celery, cucumber. Also add in the, hot sauce sugar, olive oil, apple cider vinegar, minced garlic. Then pulse until well blended. Add in the other 2 cups of the tomato juice and pulse slightly just to mix it together.

Step 2: Add in the rest of the veggie that remain and pulse lightly, just 2-3 times. You want the final product to be chunky not a puree. Add salt, pepper and hot sauce to taste. Stirring it in to make sure you don’t break the veggies down any further.

Step 3: Chill for 1 hour or longer. Then serve with a drizzle of homemade vegan ranch sauce and a sprinkle of chopped green onions. All that is left to do now is ENJOY!

Easy Gazpacho

Easy Gazpacho

This easy vegan gazpacho soup is perfect for a hot summer day, and you just want something delicious, without having to cook or be in the kitchen long.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer
Cuisine Spanish

Ingredients
  

Ingredients

  • 6 cocktail tomatoes diced
  • 4 cups tomato juice like V-8
  • 1 zucchini diced
  • 3 stalks celery diced
  • 1 seedless cucumber diced
  • 3 garlic cloves minced
  • 1 medium red onion diced
  • 2 tablespoons sugar
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • hot sauce or chopped chilli of choice to taste optional
  • Salt and pepper to taste
  • 1/4 cup Dairy free sour cream garnish
  • Chopped green onions garnish

Instructions
 

Instructions

  • In a blender, add in 2 cups of the tomato juice, half the following veggies, onion, zucchini, celery, cucumber. Also add in the, hot sauce sugar, olive oil, apple cider vinegar, minced garlic. Then pulse until well blended. Add in the other 2 cups of the tomato juice and pulse slightly just to mix it together.
  • Add in the rest of the veggie that remain and pulse lightly, just 2-3 times. You want the final product to be chunky not a puree. Add salt, pepper and hot sauce to taste. Stirring it in to make sure you don't break the veggies down any further.
  • Chill for 1 hour or longer. Then serve with a drizzle of homemade vegan ranch sauce and a sprinkle of chopped green onions. All that is left to do now is ENJOY!
Keyword appetizers, Chilled soup, cold soup, soup, tomatoes