It doesn’t matter if you are in a mountainous area or on the coast, the Andalusian summer always gives its heat strokes, but one tool with which the locals fight it is the gazpacho.
If you are looking for ways to beat the heat and eat well, then you are in the right place! A vegan gazpacho is what you need to keep the heat and hunger away.
Here I will show you how to make this cold Spanish soup recipe, how to store it and different tricks to serve it and completely customize the recipe according to your tastes.
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Background of the Dish
Gazpacho has been with us for many years since it was developed in Andalusia once the trade with the Americas began in the year 1500.
Over time, this recipe underwent different changes, and with the rise of vegan soup, it was no surprise that vegan gazpacho was coming.
In this variant, no type of dairy is used, and it obtains the creaminess entirely from vegetables.
Things You’ll Need for Spanish Vegan Gazpacho
Vegan soup recipes are actually much easier to make than you might think. My favorite part of this vegan gazpacho is that it doesn’t call for any fancy or expensive ingredient, and they’re all pretty easy to find.
The same thing happens with the equipment, even though you will need a food processor or a blender to make your work easier.
If you don’t have them you can make it the old way with a mortar and a strong arm! Actually, if you think about it this vegan soup could turn into a part of your summer workout routine!
Within all this is a traditional gazpacho recipe, but you can also try other delicious recipes such as refreshing mango gazpacho from Axarquia, or Spanish cucumber avocado gazpacho.
Ingredients
- 2 pounds (1kg) ripe tomatoes
- 2 green peppers
- 1 red bell pepper
- 1 cucumber
- 1 clove garlic
- 1/3 cup (75g) extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon of salt
How to Make Spanish Vegan Gazpacho – Step by Step Guide
- To get started with this easy gazpacho recipe, grab the veggies, wash, peel, and chop. Something you can do is leave the tomato on the skin, as it contains a large number of nutrients, but make sure to wash it well to remove any type of residue.
- Cut the veggies into any size as the blender will take care of the rest later. If you want a chunky gazpacho you can save some tomato cubes and add them later when serving.
- Put the vegetables and the rest of the vegetables in a food processor or blender. Process everything until you get the texture that you like the most. If you want it more liquid, you can add a splash of water, and if you like it thicker add a slice of vegan bread.
- Take your vegan gazpacho to a bowl and put it in the fridge for at least one hour (ideally two hours). If you don’t have that much time, you can put it in the freezer for 30 minutes or eat it at room temperature.
Substitution of Ingredients
Soups in general are the dishes that by excellence let you play with the different ingredients, and you will always have a delicious result.
Of course, vegan gazpacho is no exception to the rule, so you can also make substitutions according to your personal taste.
This is actually a cheap vegan recipe, but if you have a little extra money you can add vegan cheese as a topping or even vegan ham, they are not necessary, but they certainly elevate this dish.
If you want to make this a vegan keto recipe, make sure the oil in the recipe is allowed in your diet, the rest of the ingredients are vegetable so you shouldn’t have any problems!
There are other delicious recipes you can try that are also vegan and keto and we’re talking about our delightful avocado gazpacho recipe and the keto gazpacho.
If you are looking for a soup that flashes of color, go ahead and try the green gazpacho or the nutritious beet gazpacho from Spain, their natural color palette and fresh flavor make them ideal for a summer meal.
Tips on Serving Spanish Vegan Gazpacho
This gazpacho is one of the best options for vegan lunch recipes, it’s easy to make, refreshing, and extremely tasty.
However, there are different toppings or accompaniments with which you can serve this vegan gazpacho, which will undoubtedly make your dish stand out.
There are hundreds of options that appear when you start thinking about what to serve with gazpacho, but here I will give you my favorites.
Continuing with the vegan lunch theme, you can accompany this Spanish Gazpacho with toasted tofu in a pan with olive oil, crunchy chickpeas, and nuts instead of croutons, etc.
If you are looking for a vegan snack and you like sweet food, then I recommend that you try the delicious watermelon gazpacho recipe, it will surely become one of your favorite recipes for the summer.
We know how good the Spanish cold soups are, especially in the summer and that’s why we have a great deal of variations like green tomato gazpacho, yellow tomato gazpacho, or a unique bloody Mary gazpacho for you to try.
How to Store Spanish Vegan Gazpacho
One of the greatest virtues of tomato gazpacho is that it is not only easy to make but that it is done in a matter of minutes.
But sometimes it happens that there is a little leftover, or that you want to eat it another day. Fortunately, here I will give you some tips to save it and not spoil it.
The easiest thing to do is to just pour it into a bowl and keep it in your fridge for up to 4 days. Just make sure to store it in a covered container.
Now you are probably asking yourself; can you freeze gazpacho? Well, luckily the answer is yes, you can! but there are some tricks that you’ll have to keep in mind.
First, if you have enough room in your freezer the best thing you can do is to serve this Spanish gazpacho in portions, whether it is in small containers or even Ziploc bags!
This way you can unfreeze as much as you want to eat.
Besides that, it can last up to 3 months in the freezer, just make sure to stir it and run it through the blender again before consuming.
This will help the gazpacho ingredients blend together again.
Recipe Card: Spanish Vegan Gazpacho Recipe
Spanish Vegan Gazpacho Recipe
It doesn't matter if you are in a mountainous area or on the coast, the Andalusian summer always gives its heat strokes, but one tool with which the locals fight it is the gazpacho.
If you are looking for ways to beat the heat and eat well, then you are in the right place! A vegan gazpacho is what you need to keep the heat and hunger away.
Ingredients
- 2 pounds (1kg) ripe tomatoes
- 2 green peppers
- 1 red bell pepper
- 1 cucumber
- 1 clove garlic
- 1/3 cup (75g) extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon of salt
Instructions
- Grab the vegetables, wash them, and peel them. Cut them into pieces so later it'll be easier to process them.
- Put all the ingredients in a food processor or blender. Process everything at medium speed (or power) until you get the desired consistency. If you want it thicker you can add a slice of vegan bread and if you want it more liquid a splash of water.
- Take it to the fridge for at least one hour, or to the freezer for 30 minutes. Serve cold and enjoy!
Notes
This is a simple gazpacho recipe, but a recommendation that I make is that you should first put a teaspoon of salt, try how it is left, and if necessary add more.
In this way, you will avoid being too salty, although if this happens you can add more vegetables that will absorb this extra salt.
You can add slices of bread to make it thicker, but keep in mind that if you want this recipe to still be a low-carb vegan, or gluten-free vegan recipes, you'll have to use gluten-free bread.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 87.6Total Fat 4.7gSaturated Fat 0.6gCholesterol 0mgSodium 16.6mgCarbohydrates 10.7gFiber 1.7gSugar 4.5gProtein 3.2g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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