Easy Gazpacho (Vegan, Gluten-Free)

Sharon Palmer

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.

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Easy Gazpacho (Vegan, Gluten-Free)

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


  • 1 14.5 ounce can diced tomatoes, with liquid
  • 1 medium red bell pepper, diced
  • 1 ½ Persian cucumbers, sliced
  • ¼½ 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


  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.


  • 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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