Vegan Gazpacho

Craft a refreshingly easy 10-ingredient tomato gazpacho that's vegan, gluten-free, and raw. Enjoy simplicity in a bowl with this delightful, healthful recipe!

Course Appetizer

Cuisine Spanish

Keyword Spanish Food

Prep Time 15

Cook Time 3

Servings 4

Calories 131kcal

Ingredients

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

Instructions

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!