5 from 1 vote
Low Fat Vegan Gazpacho

A cool, refreshing, southwestern tomato soup - perfect for those hot days of summer.  No added oil and no cooking required!

Course: Soup
Cuisine: Mexican
Servings: 8
Author: Chuck Underwood
  • 1 can Organic, No Salt Tomatoes 15oz (Muir Glen) ...OR...
  • 4-5 Freshly Picked Tomatoes cored and peeled
  • 1/2 English Cucumber diced
  • 1/2 Red Bell Pepper diced
  • 1/4 Red Onion diced
  • 1 can Chopped Green Chiles 4oz
  • 1 Tbs Fresh Cilantro chopped
  • 2 cloves Garlic minced (2 tsp)
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Sea Salt
  • 1/4 tsp Oregano
  • 10 oz Sweet Cherry Tomatoes 1 pint
  • 1 Lime, juiced About 2 Tbs
  • 2 tsp Balsamic Vinegar
  1. Drain the can of tomatoes (or chop 4-5 fresh tomatoes after removing core, skin, and seeds) and add them to a large bowl

  2. Finely dice the Bell Pepper, Onion, and Cucumber and add to bowl.

  3. Add the Green Chiles, Cilantro, Garlic, Cumin, Oregano, and Sea Salt and stir to combine. 

  4. Add an entire pint (10oz package) of Sweet Cherry Tomatoes to your blender along with the juice of 1 Lime (about 2 Tbs) and 2 tsp of good Balsamic Vinegar.  Blend until smooth. 

  5. Add puree to bowl of veggies and mix to combine.  

  6. Take one cup or so of the finished soup and puree that as well.  Add the puree back into the soup.  The more you puree the thinner the soup will be. I like mine slightly chunky - so start with 1 cup and go from there. 

  7. Allow soup to chill in refrigerator for at least 1 hour.  

  8. Season to taste and serve cold. 

Recipe Notes

Garnish with additional Cilantro and/or homemade Croutons if desired.  Homemade croutons can be made by cutting day-old bread into cubes and baking in a 250 degree F oven until toasted.