This creamy raw tomato soup is made entirely from fresh raw ingredients, ready in 5 minutes and as gourmet as it gets.
This creamy raw tomato soup, aka tomato gazpacho tastes like heaven on earth. The freshness and flavor are just bursting from this dish.
It’s super easy to make with a few simple ingredients, chopped up any which way, they’re just getting blended anyway, throw them into the blender, and blend ’em up. And there you have it. Creamy delicious tomato gazpacho.
It’s ideal as an appetizer. Or, you know, you can just have it in place of a salad anytime you don’t feel like doing too much chewing.
With just enough spice added to provide the va-va-voom to these fresh ingredients, and you have yourself a gourmet appetizer.
How To Make Raw Tomato Soup
This is just a summary of the process to go along with the photos, full instructions and measurements can always be found in the recipe card at the bottom of the post.
- Chop tomatoes and red bell pepper and add them to the blender along with fresh squeezed lemon juice.
- Peel and core an avocado and add it to the blender.
- Add dried basil, oregano and crushed garlic and blend until smooth.
- Add sea salt and black pepper to taste.
- Pour the soup into bowls and decorate with sliced cherry tomatoes, a sprinkle of ground black pepper, dried basil and oregano.
- Serve immediately.
Storing Instructions
This is a soup that you want to eat right away. I am not one of those who understands the ‘make it now eat it days later’ mentality when it comes to really fresh ingredients.
It just doesn’t work. Fresh, uncooked ingredients oxidize. So they’re healthiest when they’re freshest, and they’re also the most delicious.
However, if you DO have leftovers then keep them stored in the fridge and consume within 1 day.
More Delicious Vegan Soups
- Carrot and Avocado Gazpacho
- Vegan Potato Soup
- Vegan Butternut Squash Soup
- Vegan Asparagus Soup
- Vegan Tomato Soup
- Vegan Tomato Basil Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Creamy Raw Tomato Soup
Ingredients
- 6 Medium Tomatoes
- 1 Medium Red Bell Pepper
- 2 Tablespoons Lemon Juice Fresh squeezed
- 1 Medium Avocado
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Oregano
- ¼ teaspoon Crushed Garlic
- Sea Salt to taste
- Ground Black Pepper to taste
For Serving:
- Cherry Tomatoes sliced
- Ground Black Pepper
- Sprinkle Dried Basil and Oregano
Instructions
- Chop the tomatoes and red bell pepper and add to the blender along with the lemon juice.
- Peel and core the avocado and add the avocado to the blender. Add the dried basil, oregano and crushed garlic and blend until smooth.
- Add sea salt and ground black pepper to taste.
- Pour out into bowls and decorate with sliced cherry tomatoes and a sprinkle of ground black pepper, dried basil and oregano.
- Serve immediately.
Notes
- This soup should be served immediately for the best tasting results. It doesn’t store well because of the freshness of the ingredients, but if you do have leftovers, keep it in the fridge and enjoy within 1 day.
I used 12 Campari tomatoes, no salt or pepper, just a tiny homegrown red bell pepper and the rest of the recipe plus two green scallions and three sprigs of Italian parsley from my garden.
Oh BOY!!!! So delicious!!!
Glad to hear you enjoyed the recipe! Thanks for your great review!
Delicious! So easy and cheap to make.
Happy to hear you enjoyed it and thanks for your great review!
OMG this soup is so tasty, thank you for the recipe.
Thanks so much Ed!
Absolutely delicious and so quick and easy to make! This is one I’ll be making again and again. Quantities were perfect. Thank you for a great recipe!
Awesome! Thanks for the great review Leigh! 🙂
For a warmed version, Would it work to blend the soup longer in a Vitamix until it becomes warm, or would that ruin the consistency? Thanks!
Hi Jesse, I would worry about the consistency or at least over-oxidizing the fresh vegetables. It might be better to warm it slightly on the stove, but I have never tried it with this soup so I’m not sure what impact (if any) that may have.
It says serve immediately, but will it keep a couple days in the fridge?
Hi Kai, it’s always best to consume raw blended soups immediately as the fresh ingredients oxidize quickly. It might be fine for a couple of days in the fridge but I haven’t tested it. 🙂
Can this be frozen?
I have not tried freezing this. I really don’t know, but I would lean more towards no, because it’s fresh/raw it might not freeze well.
Do you think I could make this without the red pepper? Any substitutes? Thanks!
Yes you could just leave it out or add an extra tomato. 🙂
I added an extra tomato instead of the red pepper and the soup turned out great!! My 11 yr old son has been asking for tomato soup and he said that this one hit the spot!! Thank you!
Wonderful! So glad it was a success, thanks so much for the great review. 🙂
I luv it, thanx a ton!
How do you know when it’s not over 118 degrees?
Hi Viki, I’m assuming you mean for keeping foods raw while heating them? You would gently warm foods on a stove until they’re warm, way before the point of boiling or simmering. And if using a dehydrator you would set the temperature to below this. Usually you would dehydrate at around 105 degrees so it’s equivalent to ‘sundried’.
Wow, amazing. I make mine in a similar way, I just sub the avocado with coconut cream but this version sounds even healthier… and I love when I find a great recipe and I have all the ingredients at home already, yay! Thank you
Yes, it’s so great when that happens! Hope you enjoy this version! 🙂 Coconut cream sounds awesome too.
So yum
Agreed! 🙂
This recipe is delicious, very healthy, quick to make, and ethical. I love it. I love tomato soup but cooked tomatoes become too acidic for me so I need a good raw tomato soup. This recipe is going to be a staple for me. Thanks for the recipe.
Healthy and yummy
Delicious and simple
Definitely!