This Vegan Gazpacho is made with tomatoes, cucumber, garlic, onion, bell pepper, olive oil and salt.
I lived in Madrid for 4 years of my life due to my father’s job. Now when I go back and visit, it feels like home. The best part about visiting in the summertime is that they serve chilled gazpacho almost at every restaurant there.
Gazpacho is from Andalusia which is the southern part of Spain, where Granada and Seville are. It is known for its sandy beaches, beautiful countryside and amazing mountain ranges. We used to go skiing there in the winter. As for the summertime, the beaches get packed and full of high-spirited people.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- White onion
- Bell pepper
- Extra virgin olive oil
See recipe card for quantities.
Wash and dry all the vegetables. You will use tomatoes, cucumber, garlic, onion, bell pepper.
Cut the tomatoes in quarters and add into the blender.
For the garlic, make sure to get rid of the core, which contains that bitterness.
Blend the onion in the blender.
Add the peeled cucumber.
Blend the vegetables at high speed until pureed.
On low speed, slowly pour in the good quality olive oil.
Taste and add salt and desired. (If the texture is too thick, see note below.)
Refrigerate and serve very cold.
Note: if you prefer your gazpacho thin instead of chunky, add the gazpacho in a strainer and strain until thin. I prefer gazpacho as is.
Tomatoes: I used tomatoes from the vine for this gazpacho, since its less firm and more juicy.
Onion: You can use any type of onion for this, although traditionally a gazpacho uses white onion.
Garlic: You need to make sure you get rid of the core of the garlic close because it is the bitter part.
Olive oil: Make sure to use extra virgin olive oil for this recipe.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes or chopped fresh jalapeños.
- Deluxe - Serve with crusty bread for dipping.
Check out this LATIN CHICKEN ORZO WITH SAZON AND ACHIOTE.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Use good quality extra virgin olive oil.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove