clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Gazpacho

  • Author: Maxine Dubois
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


This Vegan Gazpacho is made with tomatoes, cucumber, garlic, onion, bell pepper, olive oil and salt.


  • 6 tomatoes, quartered
  • ½ cucumber, peeled
  • 1 clove of garlic, cored
  • ½ white onion
  • 1 red or green bell pepper
  • ¼ cup good quality extra virgin olive oil
  • Salt, as desired
  • Toppings: Diced cucumber or bell pepper


  1. Wash and dry all the vegetables.
  2. Cut the tomatoes in quarters and add into the blender.
  3. For the garlic, make sure to get rid of the core, which contains that bitterness.
  4. Blend the onion in the blender.
  5. Add the peeled cucumber.
  6. Blend the vegetables at high speed until pureed.
  7. On low speed, slowly pour in the good quality olive oil. 
  8. Taste and add salt and desired. (If the texture is too thick, see note below.)
  9. 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 thick. You could also add cold water to thin it out. 

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Blending
  • Cuisine: Spanish


  • Serving Size: 1
  • Calories: 107.0
  • Sugar: 1.1 g
  • Sodium: 889.5 mg
  • Fat: 7.4 g
  • Saturated Fat: 1.0 g
  • Carbohydrates: 10.6 g
  • Fiber: 2.4 g
  • Protein: 1.9 g