Soups and summer don’t usually go hand in hand unless, of course, that soup is cold like this 4 Vegetable Summer Gazpacho! Made with tomatoes, cucumber, red onion, and red pepper, it is a summer garden in a bowl!

4 Vegetable Summer Gazpacho [Vegan]

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Cooking Time



  • 1 large beefsteak tomato
  • 1 large red pepper
  • 1/2 large cucumber
  • 1/4 red onion
  • 2 cloves garlic
  • 3 tablespoons cilantro, divided
  • 1/2 cup olive oil, divided
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon sea salt
  • 12 cherry tomatoes, sliced


  1. Slice the tomato, red pepper, cucumber, and onions into chunks.
  2. Add them to the bowl of a large food processor.
  3. Turn the food processor on and process on high until the vegetables start to break down.
  4. Add the garlic and 2 tablespoons cilantro, turn the food processor back on.
  5. Slowly add 1/4 cup olive oil and red wine vinegar through the opening in the top of the food processor while it is processing.
  6. Once there are no longer any large chunks of vegetables, add the salt, pulse to combine.
  7. Pour into bowls, garnish with more olive oil, cilantro, and sliced cherry tomatoes if desired.
  8. Serve and enjoy immediately.

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