Vegan and Gluten Free Gazpacho Recipe: Cold, Fresh and Ready in 15 Minutes
This vegan gazpacho is a fresh Andalusian-inspired cold soup made with datterini tomatoes, cantaloupe melon, peach, cucumber, stale bread, vinegar, olive oil, and a creamy vegan garnish. It is refreshing, naturally plant-based, and can be made gluten-free by using gluten-free bread.
Equipment
Ingredients
For the Gazpacho
- 3 cups Datterini tomatoes
- 1½ cups Cantaloupe Melon
- 1 Peach
- 1 Cucumber
- 1 cup Stale Bread or toasted gluten-free bread, cubed
- 2 tbsp Apple Cider Vinegar
- 3 tbsp Olive Oil
- ¼ cup Chopped Onion
- 1 tsp fresh grated ginger
- 1 tsp Mint
- To Taste Salt
- To Taste Black Pepper
For the Garnish - Optional
- 4.2 oz Cashew Cream Simply blend Cashew with water to obtain it
- 4.2 oz Vegan Cheese Cream
- 2 tsp Lemon juice
- 5 oz Tofu
- 2 tbsp Olive Oil
- To Taste Salt
Instructions
For the Gazpacho
- If you are using stale bread, tear it into smaller pieces and place it in a bowl with the vinegar. Let it soften while you prepare the rest of the ingredients.If you are using frozen bread, toast it first, then break it into pieces and soak it with the vinegar in the same way. This helps the bread blend more easily and gives the gazpacho a more traditional texture.
- Wash the tomatoes, cucumber, cantaloupe melon, and peach. Roughly chop everything into pieces that your blender can handle.
- Add the tomatoes, cantaloupe melon, peach, cucumber, onion, ginger, soaked bread, vinegar, olive oil, dried mint, salt, and black pepper to a blender.Blend until you reach your preferred texture. Taste and adjust with more salt, vinegar, olive oil, or pepper if needed.
- Transfer the gazpacho to the fridge and let it chill for 30 minutes before serving. This helps the flavors settle and makes the soup more refreshing.
There is no need to cut everything perfectly, as the ingredients will be blended together.
For a smoother gazpacho, blend until completely silky. For a more rustic texture, blend slightly less.
If you're in a hurry and don’t have time to chill it, you can enjoy it right away, just remember to add a few ice cubes while blending to keep it cool.
For the Garnish - Optional
- In a small bowl, mix the cashew cream with the vegan cream cheese and lemon juice. Add a pinch of salt and stir until smooth. Taste and adjust with more lemon juice if you want a brighter, more acidic flavor.
- If using tofu as a garnish, cut it into small cubes and roast or pan-fry until golden and crisp. Season with salt and black pepper.
- Serve the vegan gazpacho cold with the creamy vegan garnish on top. Add crispy tofu if using, plus extra mint, black pepper, or a drizzle of olive oil.
Notes
Storage Note
Store the vegan gazpacho in an airtight container in the refrigerator for up to 2 days. Stir well before serving, as the texture may naturally separate slightly while resting. For the best flavor and freshness, serve it cold, but not icy.Nutrition Note
The nutritional information is an estimate and may vary depending on the exact tomatoes, bread, olive oil, vegan cream cheese, cashew cream, tofu, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose.Recipe Testing Note
All recipes on this site, including this vegan gazpacho, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen.Substitutions Note
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card.Nutrition
Serving: 300mlCalories: 378kcalCarbohydrates: 25gProtein: 9gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gSodium: 218mgPotassium: 603mgFiber: 6gSugar: 14gVitamin A: 4109IUVitamin C: 33mgCalcium: 129mgIron: 2mg