the best vegan gazpacho

Vegan and gluten-free Ready in 20 minutes Super versatile Delicious

Why you'll love this recipe

Tomatoes Anaheim Pepper Apple Cider Vinegar Cumin Basil Garlic

Key ingredients

Finely chop tomatoes and remove seeds. Reserve about ⅓ cup of tomatoes in a small bowl, add the rest to blender. Note: you can also save the seeds for garnish!


Chop the other vegetables, reserve about ¼ cup, and add rest to the blender. Add finely chopped basil leaves, apple cider vinegar, cumin, olive oil, and garlic. Blend on high until the soup is very smooth.

Add the saved tomatoes, onions and peppers to the bottom of a bowl, and pour the soup on top. Season and refrigerate for at least an hour.

Garnish with tomatoes, a drizzle of olive oil, basil, and some fresh black pepper! ENJOY!

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