Easy Vegan Gazpacho Soup

Vegan gazpacho soup

The Spruce / Nyssa Tanner

Prep: 20 mins
Cook: 0 mins
Chill: 30 mins
Total: 50 mins
Servings: 3 servings
Nutrition Facts (per serving)
117 Calories
1g Fat
26g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 3
Amount per serving
Calories 117
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 390mg 17%
Total Carbohydrate 26g 10%
Dietary Fiber 5g 19%
Total Sugars 15g
Protein 4g
Vitamin C 98mg 492%
Calcium 78mg 6%
Iron 2mg 9%
Potassium 966mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gazpacho is a chilled Spanish soup that is refreshing on a hot summer day and doesn't take much to prepare. This recipe calls for cucumber, tomatoes, bell pepper, and celery pureed together with some balsamic vinegar, lemon juice, garlic and fresh herbs, including fresh parsley and fresh basil. 

This basic vegan recipe for cold gazpacho soup can be dressed up with some croutons or hot sauce, depending on your taste. Gazpacho and other cold soups are an excellent starter for a dinner, and also work well served with bread for a light and healthy lunch. Don't be fooled by the long ingredients list, as this gazpacho cold soup is a breeze to prepare.

If you like gazpacho or cold soups in general, try a watermelon gazpacho recipe for the perfect cooling summer treat. And, if you just want to browse through some more cold soup ideas, check out our collection of vegetarian and vegan chilled summer soups, for the perfect light and soothing summer soups, including mango ginger soup, avocado, and cream soup, melon cucumber soup and more. 


  • 1 cucumber, cut into chunks

  • 4 large ripe tomatoes, coarsely chopped

  • 1/2 bell pepper, any color

  • 2 cloves garlic

  • 1 stalk celery, chopped

  • 1 tablespoon lemon juice

  • 1/2 sweet onion, quartered

  • 3 tablespoons red wine vinegar, or balsamic vinegar

  • 1/2 teaspoon salt

  • Freshly cracked black pepper, to taste

  • 1 teaspoon chopped fresh parsley

  • 1 teaspoon chopped fresh basil

  • Olive oil, for garnish, optional

  • Fresh herbs, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan gazpacho
    The Spruce / Nyssa Tanner
  2. Place the cucumber chunks, chopped tomatoes, bell pepper, garlic, celery, lemon juice and onion in a blender or food processor, and blend. Work in batches if needed.

    Chunk and tomato
    The Spruce / Nyssa Tanner
  3. Add the red wine vinegar or balsamic vinegar, salt and pepper, and process or blend together until smooth or nearly smooth (whatever texture you prefer is fine). 

    Add red wine vinegar
    The Spruce / Nyssa Tanner
  4. Transfer to a large bowl, cover and chill for at least 30 minutes before serving.

    Transfer to bowl
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  5. To serve, portion into bowls or cups, garnish with extra fresh herbs and a drizzle of olive oil, freshly cracked pepper and flaky salt. 

    Garnish with herbs
    The Spruce / Nyssa Tanner