Easy & refreshing Summer Gazpacho

by Romy

Easy & refreshing summer gazpacho - vegan & gluten-free

Do you like standing in your kitchen and cook for hours on hot summer days?

Neither do I.

Easy & refreshing summer gazpacho - vegan & gluten-free

If the temperature climbs above 30° C, I usually look for a way to conjure something delicious for me and my family, without long cooking. Ideally this something should be refreshing and not too heavy, like this gazpacho.

Easy & refreshing summer gazpacho - vegan & gluten-free

Easy & refreshing summer gazpacho - vegan & gluten-free

It tastes fruity, fresh and spicy and only takes 15 minutes to prepare. I always serve it with crusty toasted bread or baguette, on which we grate fresh garlic cloves. Just something for real garlic lovers like my husband. 😅

Easy & refreshing summer gazpacho - vegan & gluten-free

Gazpacho is just perfect for really warm summer evenings that you’d rather enjoy outside, instead of standing in the kitchen for a long time. I got this recipe from a friend and she got it from a previous neighbor. Over time I changed little things here and there and adjusted it to my taste and likings. And now I share the recipe with you! 😊



5 from 1 vote
Easy & refreshing summer gazpacho - vegan & gluten-free
Easy & refreshing Summer Gazpacho
This gazpacho ist more than just a cold vegetable soup. It has a fruity spicyness but is very refreshing at the same time. And the best part: it‘s ready on your table in only 15 minutes flat. The perfect summer meal indeed! 🍅💚✨
4 servings
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Course Tags: Main Course, Soup
Tags: gazpacho, plant-based, soup, tomatoe, vegan
  • 2 Tbsp native olive oil
  • 3 garlic gloves, finely diced
  • 150 g cherry tomatoes
  • 1/2 cucumber, roughly sliced
  • 2 sweet peppers, cored and chopped
  • 1 red onion, peeled and quartered
  • 660 ml tomatoe passata
  • 1 heaped tsp granulated vegetable stock
  • 2 Tbsp white balsamic vinegar
  • pinch of pepper, garlic, cayenne & ginger powder
  1. Heat olive oil in a pan over medium heat, add garlic and sauté for about 1 minute. Stir regularly so that the garlic does not burn. It should only turn a little golden, if at all.

  2. Put the cherry tomatoes, cucumber, pepper and onion into your food processor and process until everything is just finely cut. Your gazpacho should not resemble a creamy smoothie. 😉

  3. Now add the passata, sautéd garlic, vegetable broth, vinegar and spices. Give it all a final blitz and your gazpacho is ready.

  4. Taste and adjust flavour as needed, if you want a little more salt or spicyness. If your tomatoes are not fruity enough, add 1 tablespoon of maple syrup to the gazpacho.

Serve the gazpacho with roasted bread or baguette on which you generously grate some fresh garlic. Wonderfully aromatic, nice & spicy ❤️
I always choose organic produce whenever possible. It‘s not only much better for my health (and yours, too), but also for our environment. 🌍💫💚

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Lea Wednesday August 22nd, 2018 - 04:56 PM

Habe es gerade nachgekocht und die Gazpacho schmeckt einfach lecker! Hab sie aber noch etwas mehr mit der Green Pepper Sauce von Mexican Tears aufgepeppt.

Romy Wednesday August 22nd, 2018 - 10:02 PM

Hi Lea 😊
Das freut mich total, dass dir die Gazpacho auch so gut schmeckt. Das mit dem “Aufpeppen” ist eine gute Idee. Ich würde sie eigentlich auch gern etwas schärfer machen, aber mein Mann mag es leider nicht so scharf. 🤷‍♀️ Du bist übrigens der 1. Kommentar hier auf meinem Blog ✨ Herzlichen Glückwunsch 😉 & danke dafür 😘
XO, Romy

Felisha Ascol Monday December 3rd, 2018 - 08:59 AM

We love your web site, it has nice content, Have a great day!

Romy Wednesday December 5th, 2018 - 08:50 PM

Thank you so much, Felisha 🙂

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