Gazpacho Soup

A fun and healthy way to use your vegetables and not turn on the oven. There are many variations of ingredients for Gazpacho, which originates from Spain. This recipe is a compilation of all the things I like in a refreshing, tangy summer soup with crunchy vegetables.

Prep time: 10 minutes

Total time: 2 hours includes time to chill in refrigerator

Makes approximately 5 cups


  • 1 – 30 oz. can no salt chopped tomatoes *
  • 1-2 cups low salt vegetable stock
  • 2 cups cucumber, peeled, seeded and chopped
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1 small jalapeno, seeded and minced
  • 1 medium garlic clove, minced
  • 1 lime, juiced
  • 2 tsp. balsamic vinegar
  • 2 tsp. vegan Worcestershire sauce
  • 2 tsp. real horseradish (optional)
  • 1/2 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tblsp. fresh basil leaves, chiffonade

*Or you can make your own using 1-1/2 pounds vine-ripened tomatoes. Blanch them to easily remove the peel, then remove seeds and chop to add to the recipe.


    1. Place the tomatoes and stock into a large mixing bowl.
    2. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, lime juice, balsamic vinegar, horseradish, Worcestershire, cumin, salt and pepper and stir to combine.
    3. Transfer 1-1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine with the roughly chopped vegetables. Cover and chill for 2 hours; up to overnight.
    4. Serve with a dollop of avocado sour cream and chiffonade of basil.