Gazpacho is a cold tomato-based raw vegetable soup that credits its origins to Spain. It has been enjoyed throughout the years as a light summer meal to help cool off and to take advantage of summer’s abundant produce. This vegan gazpacho is a traditional chunky-style version that has a few modern twists, like fire-roasted tomatoes.
Beat the Heat with Fire-Roasted Tomato Vegan Gazpacho
This recipe was originally shared with us by Tami Noyes, as a sample from her cookbook American Vegan Kitchen. The chopping will give you an arm workout, but otherwise, it’s very fast and easy to make. And it’s quite versatile. We have a few recipe options within the following FAQs.
Can I Make this an Oil-Free Gazpacho?
Definitely! The olive oil adds a touch of richness, but you can omit it, if you prefer.
Is the Sugar Necessary? Can I Use a Different Sweetener?
The sugar isn’t absolutely required, but it helps to cut the acidity of the tomatoes. You can substitute honey (not strictly vegan) or agave nectar, but I wouldn’t use a sugar-free sweetener. They aren’t as good at combating acidity and might add an “off” flavor.
I Don’t Have One of the Herb or Vegetable Ingredients, Can I Omit it?
The tomatoes, tomato juice, and seasonings provide the base. I don’t recommend tinkering with those too much. But the other vegetables and the herbs can be omitted or substituted based on your taste and what you have on hand. This is a chunky-style gazpacho, so the base of the soup isn’t dramatically affected by the diced vegetables and minced herbs.
Special Diet Notes: Vegan Gazpacho
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Vegan Gazpacho with Fire-Roasted Tomatoes
Author: Tamasin Noyes
Recipe type: Soup
- 2 (14.5-ounce) cans diced fire-roasted tomatoes, undrained
- 4 cups good quality tomato juice
- 1 celery stalk, diced
- 1 medium green bell pepper, diced
- ½ small red onion, diced
- 1 to 2 jalapenos, seeded and finely minced
- 1 tablespoon sugar
- ¼ cup white vinegar
- 3 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon hot sauce, or to taste
- ½ teaspoon liquid smoke
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- Balsamic vinegar, for drizzling
- Minced fresh dill, parsley, or basil, for garnish (optional)
- In a large bowl, stir together the tomatoes, tomato juice, celery, bell pepper, onion, jalapeno, sugar, vinegar, herbs, lime juice, olive oil, hot sauce, liquid smoke, salt, and pepper.
- Cover and refrigerate the soup for 4 hours, to allow the flavors to develop and to chill it.
- Taste and adjust the seasonings, as desired.
- Ladle the soup into bowls and top with a drizzle of balsamic vinegar and the minced fresh herbs, if using.
Serving size: about 1½ cups Calories: 103 Fat: 2.6g Saturated fat: .3g Carbohydrates: 18.6g Sugar: 13.3g Sodium: 531mg Fiber: 2.5g Protein: 2.9g
More Recipes Featuring Fire-Roasted Tomatoes
Plant-Based Chipotle Chili
Fire-Roasted Tomatoes and Brussels Sprouts
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