Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

Classic Tomato Gazpacho

Fresh Tomato Gazpacho

The classic tomato-based cold Spanish soup never fails to please—and refresh. It’s a great way to use the delicious tomatoes of summer; in fact, summer doesn’t feel complete if I haven’t made gazpacho at least once or twice. It goes well with pasta dishes, potato salads, and grilled vegetables.

Serves: 6

The base:

  • 1 pound or so lush, ripe tomatoes, cut into large chunks
  • 2/3 large cucumber, peeled and cut into chunks
  • 2/3 large green or red bell pepper, cut into chunks
  • 2 scallions, cut into several pieces
  • Handful of cilantro or parsley sprigs
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried

To finish the soup:

  • 1/3 large cucumber, peeled and finely diced
  • 1/3 large green or red bell pepper, finely diced
  • 1 to 1 1/2 pounds tomatoes, finely diced (try using a variety of tomatoes,
    including heirlooms, sweet grape tomatoes, etc.)
  • 1/2 cup peeled and finely diced carrot, optional
  • 1 cup lightly cooked fresh corn kernels, optional
  • Finely chopped fresh cilantro
  • Juice of 1/2 to 1 lemon, to taste
  • 2 teaspoons chili powder, more or less to taste
  • 1 teaspoon sweet paprika
  • Salt and freshly ground pepper to taste

Place all the ingredients for the soup base in a food processor or blender. Puree until fairly smooth, then transfer to a serving container.

Add the remaining ingredients, reserving some of the tomatoes, optional corn kernels, and cilantro or parsley to use as garnish. Stir together, then stir in a cup or so water, to thin the consistency of the soup a bit.

Cover and refrigerate for at least an hour before serving. Adjust the consistency if need be, then taste to adjust the seasonings.

Nutrition information
Per serving:  Calories: 68;  Total fat: 1g;  Protein: 3g;  Fiber: 4g;  Carbs: 16g;  Sodium: 35mg

Fresh Tomato Gazpacho recipe


Print Friendly, PDF & Email

Subscribe & Follow

You Might Also Like


  • Reply
    June 15, 2014 at 3:08 pm

    Thank you – this recipe was delicious! I know this is a vegetarian website, but for fish eaters – I added a melon-sized scoop of fresh guacamole and some shrimp marinated and sautéed in white wine, olive oil, garlic and diced jalapeños.

  • Reply
    July 14, 2014 at 8:05 pm

    Im sorry to say this because probably this tomato soup of yours is delicious. But please, don’t call it Spanish gazpacho. Im from Spain and we do not put corn, paprika, chili, cilantro, dill, nor parsley in the gazpacho. If u are going to make your own recipe and avoid adding the main ingredients that actually makes this plate a gazpacho, please call it differently, call it summer tomato corn cold soup or even mexican gazpacho if u like, bc all those ingredients are used by mexican people and not spaniards. In Spain we make gazpacho with tomatoes, cucumber, bell pepper, onion or garlic, olive oil, apple cider vinegar, salt and bread. Adding water as u please while u blend all the ingredients to get the texture u want.

  • Leave a Reply