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low fat vegan gazpacho

Low Fat Vegan Gazpacho

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x
  • Category: Soup
  • Method: Blender
  • Cuisine: Spanish


This Low Fat Vegan Gazpacho is perfect for those hot summer days when it's just too hot to cook. No added oil and all you need is a blender and a bowl.


  • 1-pint cherry tomatoes
  • 2 cloves garlic
  • 1/2 jalapeno, seeds removed
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp oregano
  • 28 oz can organic, crushed tomatoes (or 4-5 fresh)
  • 1/2 red onion, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 English cucumber, finely diced
  • 1 can chopped green chiles (4oz)
  • 1 Tbs lime juice (freshly squeezed)
  • 1 Tbs balsamic┬ávinegar
  • 1 Tbs (or more) freshly chopped cilantro


  1. Add cherry tomatoes, garlic, jalapeno, cumin, salt, and oregano to a blender.
  2. Puree until smooth and add to a large bowl.
  3. If using fresh tomatoes, peel, core, and remove seeds before chopping.
  4. Otherwise, add the canned tomatoes and stir.
  5. Add onion, bell pepper, English cucumber, and chiles and stir
  6. Add lime juice,balsamic, and cilantro and mix well
  7. Cover and refrigerate at least 1 hour
  8. Taste for seasoning and serve