Gracious Vegan Gazpacho


I cut this out of the New York Times a long time ago and have tweaked it along the way. It still holds up incredibly well. Delicious!

Makes 8-9 cups (6 servings)

In a large bowl, combine the following ingredients. Blend them in a blender or food processor (mine takes two batches, hence the need for the bowl).

  • 2 medium cucumbers (seeded) or one large English cucumber, peeled and coarsely chopped

  • 5 medium tomatoes, peeled and coarsely chopped (or 28-oz. can of Italian plum tomatoes; reserve the liquid and make it part of the water listed below)

  • 1 large onion, coarsely chopped

  • 1 medium green pepper, seeded and coarsely chopped

  • 4 cups coarsely crumbled slightly dry whole wheat baguette or other bread, trimmed of crusts

  • 2 cloves garlic, chopped

  • 2 cups water

  • ¼ cup red wine vinegar

  • ¼ cup (packed) fresh cilantro leaves

  • 1 Tablespoon tomato paste

  • 2 teaspoons salt

Serve with one or more of the following garnishes

Timing: Under 30 minutes

Nutrition: Whole-food unprocessed; WFPBNO

Per serving: 142 calories; 1g fat; 0g sat. fat; 30g carbs; 1094mg sodium; 5g fiber; 6g protein 

Gluten-free if you use gluten-free bread

Print Friendly and PDF