Vegan Gazpacho Recipe

This is some serious healthy and delicious eats. Vegan Gazpacho Recipe made with delicious chickpea croutons.

Vegan Gazpacho with Crispy Chickpea Croutons

Most traditional gazpacho recipes include crusty bread as one of the key ingredients. However, this healthier, gluten-free version features crispy chickpea “croutons” as an alternative.

You will love this fresh Vegan Gazpacho recipe with a bit of a different yummy crouton made out of chickpeas. We love adding chickpeas to our diet because they are low in fat and high in protein.

Ingredients needed to Make Delicious Chickpea Croutons:

• Can of Chickpeas
• Extra Virgin Olive Oil
• Ground Cumin
• Smoked Paprika
• Salt and black pepper

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Vegan Gazpacho with Crispy Chickpea Croutons

Prep Time

20 mins

Cook Time

20 mins

 

Easy and Healthy Vegan Gazpacho Recipe

Course: Healthy Soup

Cuisine: American

About: Vegan Gazpacho

Servings: 6

Author: DinnerPlanner

Ingredients

Chickpea “Crouton” Ingredients:

• 1 15.5 oz. can chickpeas drained and rinsed
• 3 tablespoons extra virgin olive oil divided
• 1½ teaspoons ground cumin
• ½ teaspoon smoked paprika
• Sea salt and black pepper to taste

Gazpacho Ingredients:

• 1 medium red onion roughly chopped
• 1 large red bell pepper roughly chopped
• 1 large cucumber peeled and roughly chopped
• 5 large tomatoes roughly chopped
• 2-3 garlic cloves
• 3/4 cup water
• 2 tablespoons red wine vinegar
• 3 tablespoons fresh lemon juice divided
• 1/4 cup fresh basil roughly chopped
• 1/2 cup fresh parsley chopped
• 1 medium medium avocado
• salt and black pepper to taste
• Optional: Sprigs of fresh basil and/or parsley for garnish

Instructions

1. Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
2. In a medium bowl, toss the chickpeas with one tablespoon of olive oil, ground cumin, and smoked paprika. Season with salt and black pepper, to taste, and toss to combine.
3. Spread seasoned chickpeas onto the prepared baking sheet and place in the pre-heated oven to roast until golden-brown and crispy, approximately 15-20 minutes. For more uniform results, turn the chickpeas or give the pan a good shake halfway through cooking.
4. Meanwhile, finely dice one quarter of the red onion, bell pepper, and cucumber. Set aside.
5. Place the tomatoes, plus the remaining red onion, bell pepper, and cucumber in a food processor or high-powered blender. Add the garlic, water, red wine vinegar, two tablespoons lemon juice, and fresh herbs. Season with salt and black pepper, to taste, and quickly pulse until the mixture is mostly smooth.
6. Transfer the gazpacho to a large glass or other non-reactive bowl. Cover and place in the refrigerator for at least 30 minutes to overnight to chill.
7. Once the chickpeas are golden and crispy, remove from oven and set aside to cool. They will become crispier as they cool. Store in an airtight container if using the next day.
8. Right before serving, dice the avocado and toss with the remaining tablespoon lemon juice to prevent browning. Set aside.
9. Before serving, taste the gazpacho and adjust seasonings, as desired. Transfer the chilled soup into individual serving bowls and top with some of the finely diced red onion, bell pepper, and cucumber. Garnish with the crispy chickpeas, diced avocado, and sprigs of fresh herbs, if using. Enjoy!

Gazpacho Ingredients:

• Fresh tomatoes
• Red onion
• Red bell pepper
• Cucumber
• Fresh garlic cloves
• Red wine vinegar
• Lemon juice
• Fresh basil
• Fresh parsley
• Avocado

How to Make Healthy Vegan Gazpacho with Crispy Chickpea Croutons

1. Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
2. In a medium bowl, toss the chickpeas with one tablespoon of olive oil, ground cumin, and smoked paprika. Season with salt and black pepper, to taste, and toss to combine.
3. Spread seasoned chickpeas onto the prepared baking sheet and place in the pre-heated oven to roast until golden-brown and crispy, approximately 15-20 minutes. For more uniform results, turn the chickpeas or give the pan a good shake halfway through cooking.
4. Meanwhile, finely dice one quarter of the red onion, bell pepper, and cucumber. Set aside.
5. Place the tomatoes, plus the remaining red onion, bell pepper, and cucumber in a food processor or high-powered blender. Add the garlic, water, red wine vinegar, two tablespoons lemon juice, and fresh herbs. Season with salt and black pepper, to taste, and quickly pulse until the mixture is mostly smooth.
6. Transfer the gazpacho to a large glass or other non-reactive bowl. Cover and place in the refrigerator for at least 30 minutes to overnight to chill.
7. Once the chickpeas are golden and crispy, remove from oven and set aside to cool. They will become crispier as they cool. Store in an airtight container if using the next day.
8. Right before serving, dice the avocado and toss with the remaining tablespoon lemon juice to prevent browning. Set aside.
9. Before serving, taste the gazpacho and adjust seasonings, as desired. Transfer the chilled soup into individual serving bowls and top with some of the finely diced red onion, bell pepper, and cucumber. Garnish with the crispy chickpeas, diced avocado, and sprigs of fresh herbs, if using. Enjoy!

Tip: Blending the fresh herbs with the vegetables yields a more robust, uniform flavor. However, this also affects the color of the finished soup. For a brighter red color, don’t blend the fresh herbs with the other ingredients when preparing. Finely mince and stir them in after blending, instead.

What to Serve with Healthy Gazpacho

Healthy Tossed Salad
Sausage Rice and Beans 
Watermelon Feta Salad
Blueberry Cucumber Salad

Also try our Vegan Chickpea Curry