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Fresh Vegan Gazpacho Recipe Easy Homemade with Charred Bread and Herb Oil

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A refreshing and flavorful chilled vegan gazpacho made with fresh tomatoes, cucumber, bell pepper, and topped with smoky charred bread and vibrant herb oil. Perfect for hot summer days and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 6 medium ripe tomatoes (about 900g / 2 lbs), chopped
  • 1 large cucumber (about 250g / 9 oz), peeled and diced
  • 1 medium red bell pepper, seeded and chopped
  • 1/4 cup finely chopped red onion
  • 2 large garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup cold water (120 ml / 4 fl oz)
  • For the Herb Oil:
  • 1 cup packed fresh basil leaves
  • 1/2 cup packed fresh parsley
  • 1/2 cup extra virgin olive oil (120 ml / 4 fl oz)
  • Pinch of salt
  • For the Charred Bread:
  • 4 slices rustic country loaf or sourdough bread (about 150g / 5.3 oz)
  • Olive oil for brushing
  • Optional: smoked paprika or crushed red pepper flakes

Instructions

  1. Prepare the veggies: Wash and roughly chop tomatoes, cucumber, red bell pepper, and onion. Mince garlic cloves finely. Remove cucumber seeds if desired.
  2. Blend the gazpacho base: In a blender, combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, salt, and pepper. Gradually add cold water and blend until smooth but slightly textured. Adjust seasoning as needed.
  3. Chill the soup: Pour gazpacho into a large bowl or airtight container and refrigerate for at least 1 hour (or 30 minutes with an ice bath) to allow flavors to meld.
  4. Make the herb oil: In a small blender or food processor, pulse basil, parsley, olive oil, and a pinch of salt until finely chopped and bright green. Add more olive oil if too thick.
  5. Char the bread: Preheat grill pan or oven broiler. Brush bread slices with olive oil on both sides. Cook 2-3 minutes per side until char marks appear and bread is crispy but slightly chewy. Sprinkle smoked paprika or red pepper flakes if desired.
  6. Assemble and serve: Ladle chilled gazpacho into bowls. Drizzle with herb oil. Tear or cut charred bread into bite-sized pieces and serve on top or on the side. Garnish with fresh herb leaves if desired.

Notes

Remove cucumber seeds for less watery soup. Make herb oil fresh before serving to preserve color and flavor. Watch bread carefully when charring to avoid burning. Chill gazpacho thoroughly for best flavor. Store bread separately to keep it crunchy. For gluten-free, substitute bread with toasted polenta slices or roasted chickpeas.

Nutrition

Keywords: vegan gazpacho, chilled soup, summer recipe, vegan soup, fresh gazpacho, charred bread, herb oil, healthy soup, gluten-free option

Find it online: https://dahliadishes.com/fresh-vegan-gazpacho-recipe-easy-homemade-with-charred-bread-and-herb-oil/