Gazpacho

by Angela (Oh She Glows) on May 20, 2011

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I went 27 years of my life never making Gazpacho and in the past 2 weeks I’ve made it 3 times.  I blame hot yoga and my crazy water cravings. ;)

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.” [source]

Gazpacho is not only refreshing and light during the Spring and Summer months, but it is packed with healthy ingredients- a ‘salad in a blender’ if you will. I just can’t get enough of it!

My first attempt…was not something I’m proud of. I learned a very important lesson when making Gazpacho- go EASY on the raw garlic! Lesson #1 learned. I did keep away the vampires though.

I also found out that blending spinach and basil with tomatoes produces a lovely puke green colour…

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Lesson #2 learned. Avoid puke green.

My second attempt was better and I loved my third attempt, so I‘m sharing it with you today. I can’t think of a better way to kick off the Victoria Day long weekend than by sitting down to a fresh bowl of chilled Gazpacho. After all, it just may balance out all that beer we will be drinking!

That’s my story and I’m sticking to it.

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4.5 from 4 reviews
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Gazpacho

Vegan, gluten-free, grain-free, no bake/raw, nut-free, refined sugar-free, soy-free

By

This is the perfect soup to serve on a hot summer day. Bonus points if you’re eating outside! A word to the wise, this recipe makes a lot—almost 8 cups. I find it barely fits in my 64-ounce Vitamix. If you are using a smaller blender, I recommend blending the soup in batches before mixing it all together at the end.

Yield
2 litres (8 cups)
Prep time
Cook time
0 Minutes
Chill time
3 to 4 hours, or overnight

Ingredients:

  • 2 cups (500 mL) vegetable cocktail or tomato juice*
  • 1 1/2 pounds (0.6 kg) tomatoes, cored and roughly chopped
  • 1 medium/large (425 g) red pepper, seeded and roughly chopped
  • 1 medium/large English cucumber, peeled and roughly chopped
  • 1/4 cup (30 g) chopped sweet onion
  • 1 medium/large garlic clove
  • 1 tablespoon (15 mL) fresh lime juice, or to taste
  • 2 tablespoons chopped fresh parsley (optional)
  • Fine sea salt, to taste
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 1/2–3 tablespoons (22.5 to 45 mL) red wine vinegar, to taste
  • Chopped peppers, avocado, green onion, olive oil, croutons, etc., for serving

Directions:

  1. Combine the vegetable cocktail or tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, and parsley (if using) in a blender and blend until smooth.
  2. Add in the rest of the seasonings (salt, red pepper flakes, pepper, and vinegar) to taste, and blend again.
  3. Pour into a 2-litre/8 cup glass jar and secure lid. Chill for 3 to 4 hours, or overnight.
  4. Before serving, shake the jar to combine. Pour into bowls, and garnish with your desired toppings (such as chopped peppers, avocado, green onion, croutons, olive oil, etc.). Leftovers will keep in the fridge for up to 3 days.

Nutrition Information

Serving Size 1 cup | Calories 60 calories | Total Fat 0 grams
Saturated Fat 0 grams | Sodium Fat 150 milligrams | Total Carbohydrates 12 grams
Fiber 3 grams | Sugar 7 grams | Protein 2 grams

Recipe makes 8 cups (2 litres) total.
* Nutrition data is approximate and is for informational purposes only.

Tips:

* I like to use Lakewood Organic Super Veggie Cocktail.

 

Some of you asked if I could show some before and afters using my new 5-in-1 Reflector Kit. This morning it was actually sunny, so I busted out the diffusion disc for this shoot.

One of the best photography tips I ever learned was taught to me by my wedding photographer, Dave Biesse. I was excited that it was sunny for our outdoor engagement shoot and he said bright sunlight is actually the worst condition to shoot in (unless of course you are going for a certain kind of look). The sun creates a very harsh-looking photo if you aren’t careful.

Case in point: this produce was shot in direct sunlight. It looks harsh and shadowy.

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Check out the same shot, using my diffusion disc placed in front of the window. Quite the difference. You can see that the glare is gone.

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Another direct sunlight shot:

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With diffusion disc…much better!

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I’m happy to have a diffusion disc now because I used to have to move my table out of the sunlight and it was pretty annoying to keep shuffling everything around. Now I can just place the disc in front of the window and shoot away.

I also thought I would show you the first shot of the Gazpacho that I took:

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Boring. Bland. Not exciting at all. It really doesn’t do this vibrant gazpacho any justice, does it?

I decided to play up the yellow pepper garnish, and I added these yellow rimmed plates (a birthday gift from Morgan!)

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It was an improvement, but the black background still wasn’t doing it for me. It was too serious and sombre looking for this playful soup.

I tried this placemat:

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Still not crazy about it!

Then, I decided to add some props (tomatoes and parsley) and a new placemat…

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It really started to come together when I did this.

In this photo, I tilted the placemat so that the lines create more movement in the photo. I still don’t feel that skilled with food photography, but practice definitely helps! I would love to take a food photography workshop someday.

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Before:                                                                                 After:

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Moral of the story: Play with your food. :)

And go have yourself a great Friday!

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{ 33 comments… read them below or add one }

Page 3 of 3«123
Kayla @ Fitter Than Choc May 23, 2011 at 1:00 am

This post is so timely. I had my first bowl of gazpacho at a spanish recently, and I totally enjoyed it. I like how refreshing gazpacho is, and was thinking of making it. I might make my first bowl of gazpacho soon – first bowl in 25 years. I love how you style your food! It’s amazing how little props can go a long way to make photos look attractive:)

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Leslie September 6, 2012 at 5:21 am

Thanks for the gazpacho recipe – I live in Athens, Greece, where tomato season is like heaven, and I can’t wait to make this soup when we’re back in town (we’re currently on our honeymoon in Scandinavia). As much as I’m having a blast on our honeymoon, I miss my vegan kitchen and fresh Greek produce! This soup will be first on the list of things to make once I’m home!

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Cheryl V February 23, 2013 at 1:18 pm

I just made the Gazpacho.. and served it as a veggie drink. It is the bees knees! I can hardly wait to share it with my Vegan/Vegetarian co-workers. Thank you! Thank you! Thank you!

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Maria June 17, 2013 at 8:53 am

Hi Angela!
I was looking for a gazpacho recipe this weekend and found yours! It got RAVE reviews!! This is the first time I made it and used my new Vitamix too! I actually found ‘spicy’ tomato juice too and used that and it was awesome!

Just wanted to give you props :)

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Christopher July 18, 2013 at 5:31 pm

very good. actually, very, very good.

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Savannah May 13, 2014 at 11:22 am

Just quadrupled this recipe to make for the Cafe I work at. It’s SO delicious! I ended up using balsamic vinegar, but only half the amount you request for red wine vinegar. I think it adds a lovely touch. I also couldn’t find low sodium V8, so I simply didn’t add any salt. Thank you so much. Your recipes always amaze me. I’m constantly sharing them with my friends, family, and customers. (:

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Jenn Hart August 2, 2014 at 12:13 am

Hi Angela!
I am a new vegan (since May 2014) and I LOVE LOVE LOVE LOVE your cookbook and website!! I have made several of your recipes and they are amazing. currently, I am searching your website/cookbook for an easy, comfort meal I can serve 12 people during a beach week vacation. I’m close to settling on the black bean and sweet potato enchiladas. Anyhoo, I came across this gazpacho recipe, which might be beach-y, too…. I love V-8, but saw a post containing an email from Campbell’s themselves saying that it’s vegetarian, but not vegan, due to the “natural flavors.” :( One thing about this new endeavor is learning/understanding just how pervasive animal products/byproducts are!! they are in everything! Thought I’d share that… Thanks again for continuing to inspire me in the kitchen. I am IN LOVE with the lentil walnut taco filling. And the lentil loaf. OMG.

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Angela (Oh She Glows) August 2, 2014 at 12:13 pm

Hey Jenn,
Wow that is good to know! I don’t buy V8 anymore (there are healthier organic brands out there now), but it’s not too surprising given all the hidden ingredients these days. Sheesh! Nothing is sacred. ;)
I’m so happy to hear you are enjoying the cookbook and blog so much!! Thanks for your kind words!

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Vesna July 22, 2015 at 3:14 pm

Hi Angela, your photos are very good andlok 100% proffesional. May I ask which lens do you use?

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Vesna July 22, 2015 at 3:16 pm

Sorry for the typo. I meant “and look”

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Milissa July 24, 2015 at 1:17 pm

Angela,

I absolutely ADORE gazpacho! I have been fooling with my own recipe on me off for a few years but struggle because I am the only one in the house who eats it, so getting the proportionate ingredients together is not an easy task. But these photos are so inspiring that I have to try again. I have a neighbor who is just getting in his summer tomatoes here in the MidWest so as soon as I get my greedy little hands on some I will give this recipe as well as my own another whirl. I can always share with my neighbor, I suppose…I also love watermelon gazpacho, so may try that, too. Just got a gorgeous watermelon. As I am recipe creating testing in preparation for my own blog launch, my husband is trying to assist me with photography…the issue? We both think there’s only one right way and each of us thinks our own way is just that! Planning a food photo shoot this weekend. God help us all!

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Tara August 8, 2015 at 7:07 pm

Hi Angela,
This looks great! Does it freeze well? Just wondering since it makes such a large quantity. I love your recipes, many of them are on daily rotation in my house. ; )
Thank you!
Tara

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Allie August 11, 2015 at 8:20 am

Hey Angela,

I made this gazpacho last night, and I found that overnight in my fridge, it separated. Is that a bad sign, or should I just stir it up and enjoy?

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Angela (Oh She Glows) August 12, 2015 at 9:25 am

That’s totally normal! Just give it a stir before consuming. :)

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Riley August 19, 2015 at 5:06 pm
Recipe Rating:

Looks AMAZING! I dont have any vinegar besides apple cider vinegar… would that work??

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Sky September 11, 2015 at 9:07 pm

I must say, I really like the first food picture of your soup! It is plain and simple and it focuses on the food. It make my mouth water and want to try gaspacho again and in the past I didn’t like it! The last picture looks great, but the color of the red soup doesn’t stand out and is less appealing to me. Love the simplicity and the focus on the soup of the first one!

Love your blog too!
Thanks,
Sky

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Katie November 22, 2015 at 11:34 pm

Made this just today, and OMG!! Added some jalenpenos and coriander (cilantro) and it was so so good. Such an easy, tasty, healthy meal. Love it!

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Avangardphoto April 15, 2016 at 1:42 pm

Thanks.

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Avangardphoto April 15, 2016 at 1:41 pm
Recipe Rating:

Some great ideas.

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Sara July 7, 2016 at 4:59 pm

Just made this on hot hot summer day. YUMMMM hit the spot!! I used rice vinegar bc I had no red wine, and add a little extra garlic. YUM! Thank you so much for all the inspiration!

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Angela Liddon July 8, 2016 at 2:03 pm

Those sound like great subs, Sara! Thanks for sharing. :)

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Tijana August 13, 2016 at 8:16 pm

Hey Angela!

Do you think I can sub balsamic vinegar for the red wine vinegar? I don’t have any of the latter and I don’t know if I want to buy a big bottle of it just for the recipe. :)

Thanks!

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Angela Liddon August 25, 2016 at 2:51 pm

Hi Tijana, That’s totally fair! I do think balsamic vinegar would work as a substitution for the red wine vinegar—in fact, I believe a few readers have made that swap and enjoyed the results! As balsamic vinegar has a slightly sweeter flavour than red wine vinegar, you may notice a new twist to the gazpacho’s taste. But I can’t see why that twist wouldn’t be a delicious one! I’d suggest adding just 1 1/2 tablespoons of balsamic vinegar to start, and then tasting the gazpacho before adding more.

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Edie August 20, 2016 at 1:34 pm
Recipe Rating:

Best gazpacho ever. However, I used what I had on hand.Here are my substitutions. Instead of vegetable cocktail or tomato juice, I used freshly pureed tomatoes. Instead of lime juice, I used fresh lemon juice. In place of red pepper flakes, I used half of a small cayenne pepper. I substituted 1 T pomegranate and 1 T balsamic vinegar for the red wine vinegar. I omitted the black pepper. It was yummy and enjoyed by friends who wanted the recipe. All ingredients were fresh from the farm. It is important to get vine ripened tomatoes which are much sweeter.

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Angela Liddon August 23, 2016 at 2:26 pm

Thanks so much for sharing, Edie!

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Kelly June 21, 2017 at 8:24 am

Thanks for the recipe! About how much protein is there in one serving of this? Also when I made it I found there were chunks of garlic which made the dish seem too have too much of it. Is it normal to have chunks of garlic or did I not prep them right?

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Angela Liddon June 26, 2017 at 10:12 am

Hey Kelly, No problem…thank you for trying it! I’m not sure offhand how much protein is in the recipe, but you can find an approximate nutrition breakdown here: http://cdn.ohsheglows.com/docs/OhSheGlows_Every_Day_Nutrition_Info.pdf. As to your second question, there shouldn’t be chunks of garlic, so my guess is that it’s your blender, or maybe the gazpacho needed to be blended a bit longer? Another idea, is to mince the garlic very finely beforehand (a microplane is wonderful here), and then add it into the blender. That way, you’d be sure not to have any BIG chunks. I hope this helps!

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Isabel Macdonald July 15, 2017 at 5:55 am

Hi,

How long does this soup keep for ?

I was hoping to bring it for lunch this week – would it keep in the fridge for 3-4 days?

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Angela Liddon July 18, 2017 at 12:20 pm

Hi Isabel, it should keep in the fridge in an airtight container for up to 3 days. :) Enjoy!

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BarcaBakes July 20, 2017 at 10:17 am

Hi! Love the look of this recipe, looks really rich despite being a chilled soup. I found a recipe for watermelon gazpacho (https://www.recipestroupe.com/recipe-chilled-watermelon-gazpacho-51221.html), do you know of any other weird or interesting ingredients you could add? I thought maybe apple…

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Star November 20, 2017 at 5:00 pm
Recipe Rating:

I am crazy about gazpacho, it’s the perfect vegan snack! I used this recipe: https://theuprootedrose.com/blog/andalusian-gazpacho which had some really good advice. If you like your gazpacho more savory and less sweet, use less ripe tomatoes. this advice totally changed how my gazpacho turned out and i loveeeeed it! happy eating my beautiful plant based beings xx

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Dcb June 4, 2018 at 5:27 pm

This is delicious! I just made a second batch. I have been adding your cashew cream when serving. Yum!

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Angela (Oh She Glows) June 5, 2018 at 8:00 am

I love that idea! cashew cream wins again heh

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