Classic Vegan Gazpacho Soup


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!

Classic Vegan Gazpacho Soup

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 c. 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 my homemade ranch sauce (garnish) Chopped green onions (garnish)

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!

#vegangazpacho #veggierose #veggieroseblog

Veggie Rose

Breaking the Vegan Stereotype

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Rose Alvarez 

A real mother and wife.

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