Vegan Gazpacho Recipe


A favourite dish of ours when the temperature is hot, Gazpacho is packed with flavour and is the perfect dish to cool you down on a hot summer’s day.

Also as a source of Lycopene – Tomatoes carry some pretty darn good health benefits. Lycopene is a source of sun protection, helping protect our skin from harmful UV rays. It is good for our hearts, reduces blood pressure and protects against cancer.


  • 4 x large tomatoes – as fresh as possible!

  • 1 x small white onion, diced

  • 1 x small cucumber, cut into medium sized pieces

  • 1 red pepper, diced

  • 1 large handful fresh basil

  • 1 large garlic clove

  • 3tbsp extra virgin olive oil

  • 2 tbsp red wine vinegar

  • ¾ tsp sea salt

  • Pinch of black pepper

How to make it:

  1. Wash & core the tomatoes and roughly cut into 2cm chunks. Retain ¼ of the juicy tomato seeds and place into a small bowl

  2. Add the tomato chunks to a blender, with the onion, cucumber, red pepper and garlic. Blend lightly, with still some chunks.

  3. Drizzle in the extra virgin olive oil, red wine vinegar, sea salt, black pepper and finally the basil. Blend for 1-2 seconds.

  4. Season to taste. Serve with crunchy sourdough or just enjoy on its own! 

Tell us how you got on

Make sure you post your attempt at this fantastic dish on your Instagram and tag us @vibrantveganco

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