Pippa Kendrick

Vegan gazpacho

This vegan gazpacho is such a great summertime dish.

It’s sweet and slightly sour, thanks to the tomatoes, cider vinegar, citrus juices and softened dates. Gazpacho is just an overall delicious mix of creamy and crunch.

Prep time: 20 minutes

Serves 2


500g large heirloom or vine tomatoes (that’s about 6 large or about 12 regular sized tomatoes)

1 small red onion

1 small cucumber

The juice of 1 orange

The juice of 1 lemon

1 clove garlic

2 tbsp apple cider vinegar

2 tbsp olive oil

A small bunch of fresh parsley

A small bunch of fresh coriander

4 soaked pitted dates

1 tsp ground cumin

A small pinch of chilli powder


  • Place half of the tomatoes (choose the prettier ones to chop up later) into a blender with the juice of the orange and lemon, clove of garlic, cider vinegar, dates, cumin, chilli and oil.
  • Blitz until completely smooth and then add the fresh herbs and pulse very briefly until just incorporated -if you blend the herbs too long the gazpacho will turn brown instead of a rich red colour.
  • Finely dice the remaining tomatoes, cucumber and onion.  Place in a large mixing bowl and then pour the blended mixture over the top.
  • Season to taste, stir well and refrigerate for as long as possible before serving – if you make this the day before and leave in the fridge overnight, you’ll find that the flavours really develop.
  • To serve, pour the gazpacho into bowls and top with a drizzle of good quality olive oil.

Did you like this vegan and gluten-free gazpacho? Explore more vegan Spanish recipes.



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