Vegan Gazpacho | Cooking With Jade The Food and Travel Blog by Chef Jade

Vegan Gazpacho

< 1 minute

A vegetable-filled chilled soup that has its origins in Spain.


  • ½ English cucumber, peeled and seeded
  • 2 pounds very ripe red tomatoes, chopped
  • ½ large red bell pepper stemmed and seeded
  • ¼ small red onion, rinsed
  • 2 garlic cloves, finely grated
  • ¼ cup chopped cilantro, plus more for garnish
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 3 tablespoons olive oil, plus more for drizzling
  • 1¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Cherry tomatoes and fresh herbs, for garnish
  • Toasted bread, for serving


  • Finely chop ¼ of the cucumber and set aside for garnish.
    • Peel remaining cucumber, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 1 hour.
      • Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, freshly ground black pepper, and toasted bread alongside.
        • Enjoy!

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