This is such a simple raw gazpacho soup, yet chock-full-of-flavor version that comes very close to the authentic Spanish recipe. This is a fabulous and delicious dish I love to serve in the warmer months. It’s so quick, and just so fun to enjoy, and so cooling on a hot summer day.
Gazpacho is a raw soup, which means this dish is just bursting with live vitamins and minerals.
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So, for this raw gazpacho recipe we use fresh veggies and a dash of pineapple juice which adds a nice sweetness to balance out the spice of Tabasco. So good!
Serve with a sliver of lime and some raw flax seed chips and you have got yourself a delicious and refreshing summertime meal.
You can make gazpacho various ways, using different fruits and veggies like apple, celery, peppers, corn, pineapple, and melon. Then add fresh herbs like cilantro, mint or basil.
We chose to go a more traditional route using a tomato base, but you can jazz it up the way you wish. I like to top mine with some fresh avocado and corn for extra omegas and sweet crunch. Maybe even some broccoli sprouts would be a nice addition to this raw vegan gazpacho. Don’t be afraid to get creative and find the perfect combinations for your style recipe.
Keep these refreshing recipes in mind for you plant-based spread:
- Avocado, Papaya Gazpacho
- Cold Cucumber Soup
- Caprese Salad with Blackberry & Watermelon
- Cucumber Tomato Salad
- Green Berry Smoothie
If you’re wondering what protein to serve with gazpacho, you can add some black beans or chickpeas. You could even add some protein-rich chia seeds to this vegan gazpacho recipe which acts as a thickener, as well.
I’d love to hear your feedback in the comments below for this Gazpacho! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Gazpacho
Ingredients
- 3 cups veggie juice or tomato juice
- or 1 1/2 cups pineapple juice + 1 1/2 cup veggie or tomato juice
- 1 medium cucumber roughly chopped
- 1/2 red onion roughly chopped
- 1 green or red pepper roughly chopped
- 3-5 dashes Tabasco or other hot sauce
- sea salt and pepper to taste
Instructions
- Place all of the ingredients into the blender’s container.
- Start with a low speed and quickly turn up to 5.
- Blend for 30-45 seconds.
- Serve or chill.
I made this a few days ago and it was great!. I was surprised by the pineapple juice as an ingredient but it added some sweetness to it. I also added a little extra tomato juice (personal preference). It was even better after being the fridge for a day or two.
I know, that combo is surprising, but totally delicious. I like to add extra juice to make recipe go farther. It tends to disappear quickly around here. 🙂