Vegan Gazpacho | Cooking With Jade

Vegan Gazpacho

< 1 minute
Vegan Gazpacho

Vegan Gazpacho

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
  • 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.
  • Enjoy!

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

Notify of
Recipe Rating

Inline Feedbacks
View all comments

Cookbook Promo Popup

This will close in 0 seconds