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Make gazpacho soup yourself

Refreshing summer vegan gazpacho soup made with bell bell pepper, tomato and cucumber. You can prepare this soup in only 30 minutes.

Make gazpacho yourself (vegan, gluten-free, oil-free)

Gazpacho is simply put a soup for hot days. There are supposed to be people who like soups even on really hot summer days, but I’m not one of them. When it’s heading towards 30 degrees, I like something refreshing, healthy and cooling and this soup fits the bill perfectly.

Gazpacho vegan and made simple

Make gazpacho yourself (vegan, gluten-free, oil-free)
Make gazpacho yourself (vegan, gluten-free, oil-free)

Gazpacho this is a cold soup that originated in Andalusia and the Algarve. Did you know that the dish not only tastes good, but also makes you beautiful? Peppers are rich in vitamin A and cucumber provides moisture. In addition, there are healthy fats from the avocado. All together supports healthy, beautiful and smooth skin. True beauty comes from within and especially from healthy vegan soups.

The preparation is made in a jiffy. Bell bell pepper, cucumber, tomato, onion, garlic, vegetable broth, lemon, avocado, paprika powder, salt, bell pepper and maple syrup. This all goes together in a high-powered blender and is blended into a creamy liquid. Taste, refrigerate, decorate and enjoy!

Quick vegan dishes for summer

Make gazpacho yourself (vegan, gluten-free, oil-free)
Make gazpacho yourself (vegan, gluten-free, oil-free)

In summer, quick, light and cooling dishes are the best choice. If you are looking for more summery dishes, I have the following suggestions for you.

Are you ready for this healthy, refreshing soup? Then I look forward to a review at the bottom of this page. If you post a picture, then like to use the hashtag #veganevibes.

Make gazpacho yourself (vegan, gluten-free, oil-free)

Gazpacho soup (vegan & gluten-free)

Refreshing cold gazpacho soup for hot summer days. Quickly made from healthy vegetables and refined with creamy avocado. Vegan, gluten-free and oil-free.
Keine Bewertung
Prep Time 10 minutes
Cooling time 20 minutes
Total Time 30 minutes
Course Soup, starter
Cuisine spanish
Calories 42


4 Servings
  • 200 g Paprika I take red and yellow mixed, halved, cut into rough pieces
  • 250 g Cucumber quartered, pitted
  • 200 g Tomatoes quarter, remove stalk
  • 35 g red onion
  • 1 Piece Garlic clove or ½ tsp garlic granules
  • 250 ml Vegetable broth
  • 1 Piece small avocado
  • 30 ml Lemon juice ½ lemon
  • 1 tbspn Paprika powder
  • 1 tbspn maple syrup
  • Salt to taste
  • Pepper to taste



  • Provide high line mixer.
  • Add bell bell pepper, cucumber, tomatoes, onion, garlic, vegetable broth, avocado, lemon juice, paprika powder, maple syrup and a pinch of salt to blender and blend on high speed until fine.
    200 g Paprika, 250 g Cucumber, 200 g Tomatoes, 250 ml Vegetable broth, 1 Piece small avocado, 30 ml Lemon juice, 1 tbspn Paprika powder, 1 tbspn maple syrup, Salt to taste, 35 g red onion
    Gazpacho selber machen (vegan, glutenfrei, ölfrei)
  • Pass through a hair sieve.
  • Season to taste and place in the refrigerator. Refrigerate for at least 20 minutes, but preferably 4 hours or overnight.
  • Pour into soup plates, garnish as desired and enjoy!
    Gazpacho selber machen (vegan, glutenfrei, ölfrei)
  • Keeps up to 2 days covered in the refrigerator.


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Serving: 1PortionCalories: 42kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 256mgPotassium: 338mgFiber: 2gSugar: 6gVitamin A: 2284IUVitamin C: 76mgCalcium: 21mgIron: 1mg

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