Gazpacho Soup (Vegan)

A chunky, no-cook gazpacho loaded with three colors of bell peppers, cucumbers, celery, and chopped plum tomatoes in a bright lemon-olive oil base. This is a vegan cold soup that tastes like summer in a bowl.

No blender needed for this version. Everything stays diced and chunky, giving you a soup with real texture that’s closer to a liquid salad than a smooth puree. The canned plum tomatoes and their juice provide the saucy base, while cold water thins it to a sippable consistency.

Fresh basil and Italian parsley add an herbal fragrance that hits your nose before the spoon reaches your mouth. A generous tablespoon of hot sauce and plenty of lemon juice give it the acid and heat that keep a cold soup from tasting flat. Chill for at least 2 hours before serving so the flavors have time to marry.

Pro Tips

• Dice all the vegetables about the same size for a consistent texture in every spoonful.
• Taste after chilling and adjust the seasoning. Cold dulls flavors, so you may need more salt, lemon, or hot sauce than you think.
• Peel the cucumbers. The skin can taste bitter, especially in a raw preparation.
• Serve ice cold in chilled bowls for the best experience.

Variations

• Blend half the soup and stir it back in for a half-chunky, half-smooth texture.
• Add diced avocado as a garnish right before serving for a creamy contrast.
• Swap lemon juice for sherry vinegar for a more traditional Spanish gazpacho flavor.