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    You are at:Home»Dairy-Free Recipes»Appetizers»Vegan Gazpacho with Fire-Roasted Tomatoes

    Vegan Gazpacho with Fire-Roasted Tomatoes

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    By Tamasin Noyes on August 11, 2022 Appetizers, Dairy-Free Recipes, Soup

    Gazpacho is a cold tomato-based raw vegetable soup that credits its origins to Spain. It has been enjoyed throughout the years as a light summer meal to help cool off and to take advantage of summer’s abundant produce. This vegan gazpacho is a traditional chunky-style version that has a few modern twists, like fire-roasted tomatoes.

    Vegan Gazpacho Recipe with Fire-Roasted Tomatoes - healthy cold soup that's loaded with plant-based ingredients

    Beat the Heat with Fire-Roasted Tomato Vegan Gazpacho

    This recipe was originally shared with us by Tami Noyes, as a sample from her cookbook American Vegan Kitchen. The chopping will give you an arm workout, but otherwise, it’s very fast and easy to make.  And it’s quite versatile. We have a few recipe options within the following FAQs.

    Can I Make this an Oil-Free Gazpacho?

    Definitely! The olive oil adds a touch of richness, but you can omit it, if you prefer.

    Is the Sugar Necessary? Can I Use a Different Sweetener?

    The sugar isn’t absolutely required, but it helps to cut the acidity of the tomatoes. You can substitute honey (not strictly vegan) or agave nectar, but I wouldn’t use a sugar-free sweetener. They aren’t as good at combating acidity and might add an “off” flavor.

    I Don’t Have One of the Herb or Vegetable Ingredients, Can I Omit it?

    The tomatoes, tomato juice, and seasonings provide the base. I don’t recommend tinkering with those too much. But the other vegetables and the herbs can be omitted or substituted based on your taste and what you have on hand. This is a chunky-style gazpacho, so the base of the soup isn’t dramatically affected by the diced vegetables and minced herbs.

    Vegan Gazpacho Recipe with Fire-Roasted Tomatoes - healthy cold soup that's loaded with plant-based ingredients

    Special Diet Notes: Vegan Gazpacho

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    Vegan Gazpacho with Fire-Roasted Tomatoes
     
    Print
    Prep time
    15 mins
    Total time
    15 mins
     
    This gazpacho delivers the flavors full-on. It’s one of the simplest soups to make and also one of the most forgiving. Shift up the ingredients as you prefer, but always keep tomato juice in the pantry for this one!
    Author: Tamasin Noyes
    Recipe type: Soup
    Cuisine: Spanish
    Serves: 6 servings
    Ingredients
    • 2 (14.5-ounce) cans diced fire-roasted tomatoes, undrained
    • 4 cups good quality tomato juice
    • 1 celery stalk, diced
    • 1 medium green bell pepper, diced
    • ½ small red onion, diced
    • 1 to 2 jalapenos, seeded and finely minced
    • 1 tablespoon sugar
    • ¼ cup white vinegar
    • 3 tablespoons chopped fresh dill
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon fresh lime juice
    • 1 tablespoon olive oil
    • 1 teaspoon hot sauce, or to taste
    • ½ teaspoon liquid smoke
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper
    • Balsamic vinegar, for drizzling
    • Minced fresh dill, parsley, or basil, for garnish (optional)
    Instructions
    1. In a large bowl, stir together the tomatoes, tomato juice, celery, bell pepper, onion, jalapeno, sugar, vinegar, herbs, lime juice, olive oil, hot sauce, liquid smoke, salt, and pepper.
    2. Cover and refrigerate the soup for 4 hours, to allow the flavors to develop and to chill it.
    3. Taste and adjust the seasonings, as desired.
    4. Ladle the soup into bowls and top with a drizzle of balsamic vinegar and the minced fresh herbs, if using.
    Nutrition Information
    Serving size: about 1½ cups Calories: 103 Fat: 2.6g Saturated fat: .3g Carbohydrates: 18.6g Sugar: 13.3g Sodium: 531mg Fiber: 2.5g Protein: 2.9g
    3.5.3229

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    Tamasin Noyes
    • Website

    Tamasin (Tami) Noyes is the author of American Vegan Kitchen, a cookbook that covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. She also co-authored Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal, and has a vegan grilling cookbook in the pipeline. For even more of her recipes, visit Tami at her blog Vegan Appetite.

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