Chilled Tomato Gazpacho with Basil and Pepper | Vegan Cold Soup Recipe

Name: Chilled Tomato Gazpacho with Basil and Pepper | Vegan Cold Soup Recipe
Total time: 20 min
Yield: 4 servings
Ingredients: 2 lb. (900 g) ripe tomatoes, cored and roughly chopped; 1 medium cucumber, about 10 oz. (285 g), peeled if desired and roughly chopped; 1 red bell pepper, about 6 oz. (170 g), chopped; ½ small red onion, about 3 oz. (85 g), chopped; 1 garlic clove, chopped; 3 tbsp. (45 ml) extra-virgin olive oil; 2 tbsp. (30 ml) red wine vinegar; 2 tbsp. (30 ml) fresh lemon juice; ½ tsp. sea salt, plus more to taste; ¼ tsp. black pepper; ¼ cup (60 ml) cold water, plus more as needed; Fresh basil leaves; Thinly sliced red or green chili pepper, optional; Extra diced cucumber, optional; Extra-virgin olive oil; Extra black pepper

Culinary Collaborations
5 days ago
2 min read

Updated: 4 days ago

Chilled Tomato Gazpacho with Basil and Pepper | Plantsy Vegan Eats

Chilled Tomato Gazpacho with Basil and Pepper | Plantsy Vegan Recipes | Cold Soup

This August vegan gazpacho is a simple way to turn peak tomato season into a cool, refreshing cold soup meal idea. Fresh tomatoes, cucumber, bell pepper, olive oil, and a little garlic blend into a smooth cold soup, then basil and thinly sliced peppers give the bowl a bright finish.

4 servings | Time: 20 minutes, plus chilling time

Ingredients

For the Gazpacho

2 lb. (900 g) ripe tomatoes, cored and roughly chopped
1 medium cucumber, about 10 oz. (285 g), peeled if desired and roughly chopped
1 red bell pepper, about 6 oz. (170 g), chopped
½ small red onion, about 3 oz. (85 g), chopped
1 garlic clove, chopped
3 tbsp. (45 ml) extra-virgin olive oil
2 tbsp. (30 ml) red wine vinegar
2 tbsp. (30 ml) fresh lemon juice
½ tsp. sea salt, plus more to taste
¼ tsp. black pepper
¼ cup (60 ml) cold water, plus more as needed

For Serving

Fresh basil leaves
Thinly sliced red or green chili pepper, optional
Extra diced cucumber, optional
Extra-virgin olive oil
Extra black pepper

Directions

Add the tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, red wine vinegar, lemon juice, sea salt, black pepper, and cold water to a blender.
Blend until smooth. If you want a slightly looser texture, add another splash or two of cold water and blend again.
Taste and adjust the sea salt, black pepper, or lemon juice as needed.
Transfer the gazpacho to a covered container and refrigerate for at least 2 hours, or until well chilled.
Stir the soup before serving, then divide it among bowls.
Serve with basil leaves, sliced chili pepper, extra diced cucumber, a drizzle of olive oil, and extra black pepper.

Make It Yours

For August, keep the tomato base and adjust the vegetables with what looks best.

Add a little watermelon for a sweeter version, or blend in a few chunks of ripe peach for a softer summer note.
Yellow tomatoes can replace some of the red tomatoes, and fresh herbs such as parsley, chives, or dill can stand in for the basil.
For more texture, top the bowls with diced avocado, corn, or chopped tomato and cucumber. If you want a little more heat, blend in part of a jalapeño or serrano pepper.