Cool down with this traditional gazpacho. It's made with fresh vegetables and herbed and topped with homemade croutons for a light and refreshing meal. Made in under 10 minutes!
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I love traditional gazpacho.
The first time I had it, I was simply hooked. It was this amazing combination of Bloody Mary Mix and fresh homemade salsa (also two of my favorite things) that I could eat with a spoon!
Despite my love for gazpacho, I rarely make it. It's one of those foods I just kind of forget about. Then summer rolls around, it gets HOT outside, and I never want to cook again.
What do I do?
You got it, I make homemade gazpacho for days!
Ingredients & Substitutions
- Onion
- Garlic
- Bell Pepper - While I recommend red bell peppers for their added sweetness, any type of bell pepper will do.
- Jalapeño
- Roma Tomatoes - If you don't have access to fresh tomatoes, you can use canned tomatoes instead. Use 32 oz of canned whole tomatoes or petite diced.
- Cucumbers
- Sherry Vinegar
- Salt and Pepper
- Baguette
Step-by-Step Instructions
Step One - Chop your Veggies
Before we blend the soup, we first want to chop them into blendable pieces. Seed, core, and chop the vegetables so that they are small enough to blend up. Don't worry about chopping to finely, your blender will do the work.
Pro Tip: Getting tomatoes at their peak ripeness is key. Look for tomatoes that are bright red and slightly soft to the touch. Avoid hard (underripe) and soft (overripe) tomatoes.
Step Two - Blend it all together
For this recipe, we will need a large, powerful blender. While most blenders will do, I love using my Vitamix for this recipe. These blenders can be pricy, but my Vitamix is, by far, the most used gadget in my kitchen.
Pulse the ingredients together until you reach your desired consistency.
Pro Tip: For a chunky gazpacho recipe, reserve about 1 cup of finely chopped vegetables to stir in after blending it all together to give their soup some texture.
Taste and adjust salt, pepper, and vinegar. Then transfer your soup to an airtight container and refrigerate until chilled all the way through. This usually take about 1-2 hours.
Step Three - Make the Homemade Croutons
You certainly don’t need croutons for this recipe but they do add a lovely flavor and crunch!
These croutons are made with a rustic baguette that is chopped into 1″ pieces. Sauté the croutons in olive oil until golden brown and crispy. Season with salt and set aside.
Pro Tip: This recipe calls for 1 ½ cup of croutons. However, if you want to make extra croutons, they store well. Let them cool completely and store them in an airtight container. Keep them at room temperature and they will stay crunchy for 4-5 days.
Serving and Storing
Serving - This soup can be eaten immediately once it’s chilled. Serve it on its own or with a big salad or a hearty sandwich.
Storing - Leftover soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Tips and Tricks
- Getting tomatoes at their peak ripeness is key. Look for tomatoes that are bright red and slightly soft to the touch. Avoid hard (underripe) and soft (overripe) tomatoes.
- For a chunkier gazpacho, reserve about 1 cup of finely chopped vegetables to stir in after blending the rest of the soup together.
- This soup is best served chilled. Once blended, transfer your soup to an airtight container and refrigerate for 1-2 hours before serving.
Frequently Asked Questions
Yes! If you don't have access to fresh tomatoes, you can use canned tomatoes instead. Use 32 oz of canned whole tomatoes or petite diced.
Yes! This recipe is best when tomatoes are freshest. Tomatoes taste wildly different when in season and when picked too early. I recommend making a big batch of this soup at the height of the tomato season and freezing it to enjoy throughout the late summer and fall.
It is best to freeze this in single-serving containers, like mason jars, leaving a little room at the top for the soup to expand in the freezer. When you are ready to eat, simply transfer the frozen soup to your refrigerator and let it thaw overnight. For best results, transfer it to a blender and blend for 10-15 seconds before eating.
Not traditionally but you can control the spicy by adding more jalapeño or omitting it altogether.
You can use Roma, vine, or heirloom tomatoes. Look for tomatoes that are bright red and slightly soft to the touch. Avoid hard and overripe tomatoes.
More Vegan Soup Recipes
Traditional 10-Minute Gazpacho
Ingredients
Gazpacho
- 2 lb Roma Tomatoes, quartered and cored
- 2 Persian cucumbers, chopped
- 1 red bell pepper, chopped
- ½ small red onion, chopped
- 2-3 cloves garlic, minced
- ½-1 jalapeño, seeded
- 2 tbsp. Sherry vinegar
- ¼ cup water
- ¼ cup olive oil
- salt and pepper, to taste
Homemade Croutons
- 2 cups rustic baguette, cubed
- 2 tbsp. olive oil
- salt and pepper
Instructions
- Cut, core, and chop the vegetables. Place them in a large blender, along with olive oil and water, and blend until smooth. Season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled all the way through.
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Stir in the cubed bread and sauté, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.
- When ready to serve, divide soup among bowls. Top with homemade croutons, fresh parsley, and freshly ground pepper.
Notes
- Getting tomatoes at their peak ripeness is key. Look for tomatoes that are bright red and slightly soft to the touch. Avoid hard (underripe) and soft (overripe) tomatoes.
- For a chunkier gazpacho, reserve about 1 cup of finely chopped vegetables to stir in after blending the rest of the soup together.
- This soup is best served chilled. Once blended, transfer your soup to an airtight container and refrigerate for 1-2 hours before serving.
- Can I use canned tomatoes? Yes! If you don’t have access to fresh tomatoes, you can use canned tomatoes instead. Use 32 oz of canned whole tomatoes or petite diced.
- Is gazpacho spicy? Not traditionally but you can control the spicy by adding more jalapeño or omitting it altogether.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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