Gazpacho is a simple, cold pureed soup made from a variety of fresh vegetables. My version has an abundance of flavor and nutrients from ingredients such as tomatoes, celery, fennel, and cumin. This gazpacho is perfect as a main dish for lunch on a hot summer day, as an appetizer for your next gathering, or as a side dish as part of tonight’s dinner. Feel free to mix and match your own flavors – cucumber would be a great addition here or why not spice it up with a chile pepper?


Course Side Dish
Keyword soup, vegan, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Abbie Gellman


  • 2 cups tomato juice or V8
  • 1 teaspoon lemon juice
  • 1 teaspoon maple syrup
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • Pinch of cayenne
  • ½ fennel bulb chopped
  • 3 stalks celery chopped
  • ½ hothouse cucumber chopped
  • 1 bell pepper any color you like, chopped
  • ½ pint cherry tomatoes
  • ½ red onion chopped
  • 2 tablespoons cilantro chopped
  • Optional: plain yogurt and chives


  1. Combine all ingredients in a vitamix and process until smooth. Taste and adjust for seasoning
  2. Serve with a dollop of plain yogurt and chopped chives

Recipe Video


About The Author

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