Looking for a delicious and healthy gazpacho recipe? Look no further than our plant-based version. Featuring fresh tomatoes, cucumbers, corn, and more, this soup is perfect for a summer meal. Plus, it's easy to make and can be easily tailored to your own taste preferences. So what are you waiting for? Give this recipe a try today!

Written by
Jonathan Marbas
Last updated
September 9, 2022


-4 cups tomatoes, deseeded, medium dice (4 cups)
-½ cup red onion, minced, divided
-1 cup cucumber, seeded, small dice, divided
-1 teaspoon jalapeño or other hot chile pepper, seeded, minced
-1 garlic clove
-2 tablespoons freshly squeezed lime juice
-½ teaspoon ground cumin, optionally toasted
-¼ teaspoon chipotle chile powder, or chile powder
-Pinch cayenne
-½ cup fresh or frozen corn, thawed
-1 ½ tablespoons fresh cilantro, minced
-Sea salt and ground black pepper to taste


1. To deseed the tomatoes, slice them in half, and gently squeeze with your hand to discard the liquid. Remove as many of the seeds as possible with a spoon before dicing.

2. Place the tomatoes, 1/2 cup of cucumber, ¼ cup of red onion, the jalapeño, garlic, lime juice, cumin, chile powder, and cayenne in a blender and blend until just blended.

3. Transfer to a bowl with the remaining ingredients, including the remaining cucumber and red onion, season with sea salt and ground black pepper, and chill well before serving.

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