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Gazpacho Soup Recipe (Vegan, Gluten Free)

This Gazpacho Soup is an easy recipe for a chilled soup perfect to serve all summer long.
Prep Time10 minutes
Cook Time0 minutes
Course: Appetizer/Side, Soup
Cuisine: Gluten Free, Spanish, vegan
Servings: 4 servings
Calories: 177kcal
Author: Stephanie

Ingredients

  • 2 lbs. fresh tomatoes
  • 1 large english cucumber
  • 1 med./large green bell pepper
  • ½ red onion
  • 2 cloves garlic
  • 3 tbsp. red wine vinegar
  • ¼ cup olive oil
  • hot sauce- couple dashes
  • salt & pepper to taste
  • optional- croutons for topping

Instructions

  • Wash tomatoes, core them and slice them into rough chunks reserving one tomato to finely chop to add back to soup and to top soup.
  • Peel the english cucumber and cut into chunks also reserving some to finely dice to add back to soup.
  • Cut the bell pepper and onion into chunks also reserving some for dicing small.
  • Place tomato, cucumber, bell pepper and onion chunks in blender or food processor and blend till desired consistency.
  • Add diced vegetables into the soup and stir.
  • Pour into large container, seal and refrigerate at least 2 hours.
  • Store extra diced veggies for topping in a sealed container in the fridge.
  • Serve in a bowl topped with extra diced veggies and optional croutons.

Notes

*Nutrition Disclaimer
 
Nutrition information does not include crouton topping.

Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 14.5g | Protein: 3g | Fat: 13.3g | Saturated Fat: 1.9g | Sodium: 15mg | Potassium: 723mg | Fiber: 3.9g | Sugar: 9.1g | Calcium: 42mg | Iron: 1mg