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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! 🍅💚✨
[:de]Kategorien[:en]Course Tags[:] Main Course, Soup
Tags gazpacho, plant-based, soup, tomatoe, vegan
[:de]Vorbereitungszeit[:en]Prep Time[:] 10 minutes
[:de]Garzeit[:en]Cook Time[:] 5 minutes
[:de]Gesamt[:en]Total Time[:] 15 minutes
[:de]Portionen[:en]Servings[:] 4 servings


  • 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. 🌍💫💚