Easy Gazpacho (Vegan, Gluten-Free)

This cool, classic Spanish style soup is delicious even on the hottest of days. Packed with the vibrant flavors of tomatoes, cucumbers, peppers, and herbs, this gazpacho is a wonderful appetizer or veggie-rich meal accompaniment. This recipe is as easy as it gets—toss the ingredients in the blender and push the button! 

Check out the video for this recipe here.

Easy Gazpacho (Vegan, Gluten-Free)

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: The Plant-Powered Dietitian
• Yield: 4 servings 1x

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Ingredients

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• 1 14.5 ounce can diced tomatoes, with liquid
• 1 medium red bell pepper, diced
• 1 ½ Persian cucumbers, sliced
• ¼ – ½ jalapeno pepper, seed, diced (amount depends on spice preference)
• ¼ red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley or cilantro, chopped coarsely
• 2 tablespoons red wine vinegar
• ½ lemon, juiced
• ½ tablespoons olive oil
• 3 tablespoons vegetable broth
• Freshly ground black pepper and sea salt to taste

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Instructions

1. Place all ingredients in a large blender or food processor container.
2. Process on low just for a few seconds, to achieve a chunky texture.
3. Pour into a large serving bowl and adjust seasonings as needed.
4. Chill until serving time.

Nutrition

• Serving Size: 1 serving
• Calories: 78
• Sugar: 3 g
• Sodium: 175 mg
• Fat: 2 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 3 g

For other plant-based soup recipes, check out the following:

Curried Leek Vegetable Soup
Indian-Style Lentil Stew
Carnival Squash Soup with Fresh Turmeric

Recipe by Sharon Palmer, MS, RDN; Photos by Lora Vrastil and Sharon Palmer.

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