Chilled Tomato Gazpacho
A vibrant, vegan chilled soup made with fresh tomatoes, cucumbers, bell peppers, and herbs — a refreshing, no-cook summer classic that’s bursting with flavor.
Ingredients
For the Gazpacho:
- 6 ripe tomatoes chopped
- 1 cucumber peeled and diced
- 1 red bell pepper chopped
- ½ small red onion diced
- 2 garlic cloves minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 cup tomato juice or cold water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
For Garnish:
- Diced cucumber and tomato
- Fresh basil or parsley
- Drizzle of olive oil
Instructions
- Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
- Add olive oil, vinegar, tomato juice, salt, and pepper.
- Blend until smooth and creamy.
- Taste and adjust seasoning — a little extra vinegar never hurts.
- Chill in the refrigerator for at least 1 hour before serving.
- Stir well before pouring into bowls.
- Garnish with diced veggies, herbs, and a drizzle of olive oil.
- Serve cold and enjoy pretending you’re in a Mediterranean café.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 45%
- Vitamin C: 70%
- Iron: 8%
- Calcium: 5%
- Potassium: 17%
Additional Notes / Tips
- Use the ripest tomatoes for that rich, sweet-tart flavor.
- Add a pinch of cayenne for a fiery twist.
- For creaminess, blend in half an avocado — thank me later.
- Serve with toasted sourdough or vegan garlic croutons.
- Chill overnight for an even more intense, herby flavor explosion.