Vegan Gazpacho

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 87.6
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.6 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.2 g

View full nutritional breakdown of Vegan Gazpacho calories by ingredient
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Perfect accompaniment to any meal Perfect accompaniment to any meal
Number of Servings: 6


    Makes 6 servings

    3 medium red ripe tomatoes
    1 garlic clove (peeled)
    1 large onion
    1 large green pepper (cored and seeded)
    1 medium cucumber (peeled)
    .2 block firm tofu
    3 tbsp Extra Virgin olive oil
    3 tbsp lemon juice
    pinch of salt
    pinch of cayenne pepper
    2 cups unsalted tomato juice


Makes 6 servings

Place the tomotoes and garlic clove in the blender and blend until the tomatoes are pureed.

Roughly chop half of the onionn, green pepper and cucumber and add to the tomatoes.

Crumble the tofu and add to wet mixture.

Blend until the vegetables are finely chopped.

Strain the puree to remove the seeds and skin if any remain.

Chill in a covered bowl for at least 6 hours.

Blend together the olive oil, lemon juice, salt and cayenne to taste. Add the puree mixture with the tomato juice and mix well.

Chill in the refrigerator.

To serve, finely chop the remaining onion, green pepper and cucumber. Place the chopped vegetables, including the tomatoes and the tofu in individual dishes.

Number of Servings: 6

Recipe submitted by SparkPeople user JENNA2007CANADA.

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