Vegan Tomato Corn Gazpacho

Vegan Tomato Corn Gazpacho

5 from 1 vote

This chilled vegan gazpacho is packed with fresh summer flavors!

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Prep Time: 5

Cook Time: 15

Chill Time: 1

Total Time: 1 20

Servings: 6

Ingredients

4 cups ripe tomatoes diced, heirloom variety preferred
2 ears fresh corn kernels removed (or 1½ cups thawed frozen corn)
4 scallions thinly sliced
3 ½ cups tomato juice adjust for desired thickness
¼ cup fresh parsley chopped, or basil
2 tablespoons fresh dill chopped, optional
salt and freshly ground black pepper to taste
yellow cherry tomatoes halved (for garnish, optional)

US Customary - Metric

Instructions

Prepare the Base: In a large bowl, combine the diced tomatoes, corn kernels, scallions, and fresh herbs.
Add Tomato Juice: Stir in the tomato juice, starting with 3 cups, and adjust to reach your preferred soup consistency.
Season: Add salt and pepper to taste. Mix well.
Chill: Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
Serve: Ladle the chilled soup into bowls. Garnish with halved cherry tomatoes or additional fresh herbs, if desired. Enjoy!

Nutrition (Estimate per Serving)

Calories: 46kcalCarbohydrates: 11gProtein: 2gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 22mgPotassium: 598mgFiber: 2gSugar: 8gVitamin A: 1767IUVitamin C: 45mgCalcium: 34mgIron: 1mg

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