(VEGAN RECIPE) Originated from Andalusia, Spain, Gazpacho is a cold, tomato based soup. This week’s Meat-Free Monday recipe is perfect for summer and incredibly simple to prepare!

Photo Credit: Megan Cross


  • 1 cucumber, peeled, seeded, and chopped
  • 1 red bell pepper, cored and chopped
  • 4 medium ripe tomatoes, seeded, quartered
  • 1/2 red onion, chopped
  • 3 garlic cloves, minced
  • 2 C. tomato juice
  • 1/4 C. cider vinegar or lemon juice
  • 2 T. C. olive oil
  • 1 T. vegan Worcestershire sauce
  • 1 T. salt
  • 1 t. black pepper

Place each ingredient, separately  (bell pepper, tomatoes, onion and garlic) into your  food processor and process. Pour into mixing bowl. I prefer the cucumber’s to be thicker for texture, so I lightly process them. Place in a mixing bowl, add remaining ingredients and stir well. Depending on the  consistency of the tomato juice, as they vary in thickness, don’t be afraid to add a little water to thin out the gazpacho. Refrigerate for an hour. Serve cold with a squeeze of lemon and enjoy!

More Megan’s Meat-Free Monday Recipes:

Megan’s Meat-Free Monday Recipes: Potluck Potato Salad

Megan’s Meat-Free Monday Recipes: Super Cookie With Goji Berries 

Megan’s Meat-Free Monday Recipes: Nacho’s With Sour Cream 

Megan’s Meat-Free Monday Recipes: Quinoa With Kale And Fried Garbanzo Beans

Megan’s Meat-Free Monday Recipes: Memorial Day BBQ

Megan’s Meat-Free Monday Recipes: Fennel Seed Scramble With Potatoes

Megan’s Meat-Free Monday Recipes: Carrot Ginger Soup

Megan’s Meat-Free Monday Recipes: Tangy BBQ Tofu

Megan’s Meat-Free Monday Recipes: Zucchini Pasta In Sun-Dried Tomato Sauce

Megan’s Meat-Free Monday: Hearty Black Bean Chili 

Megan’s Meat-Free Monday: Chilaquiles Con Crema

Megan’s Meat-Free Monday: Chocolate Chip Cookies

Megan’s Meat-Free Monday: Guide To Easter

Megan’s Meat-Free Monday: Choco-Choco Muffins

Megan’s Meat-Free Monday: Empanadas With Chipotle Cream

Megan’s Meat-Free Monday: Curried Cauliflower Orzo

Megan’s Meat-Free Monday Edition: Buddha Bowl