Deliciously creamy raw tomato soup. Made entirely from fresh raw ingredients, this tomato gazpacho is ready in 5 minutes and is as gourmet as it gets.
Yes yes yes! It’s some raw vegan goodness comin’ atcha!
It tastes like heaven on earth, the freshness and flavor of this creamy raw tomato soup simply explodes out of this dish.
Other than making glorious smoothies, making raw vegan soups is a personal favorite.
And it’s a favorite because it’s just so easy! And I’m a big fan of easy.
Here we have a few simple ingredients, you chop them up (any which way, they’re just getting blended anyway), throw ’em in a blender and there you have it.
A thick, creamy delicious tomato gazpacho that’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.
Yep – it is the lazy person’s food. And I relate because sometimes salads just are too much chewing (and also….I’m lazy sometimes).
With just enough spice added to provide the va-va-voom to these fresh ingredients, some cherry tomatoes for garnishing – or to mix in with the soup as well, fresh crunchy cherry tomatoes are just so good – and you have yourself a gourmet starter course.
How To Make It
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 up some tomatoes and a red bell pepper and add them to the blender along with some fresh squeezed lemon juice.
- Peel and core an avocado and add it to the blender.
- Add in some dried basil, oregano and crushed garlic and blend until smooth.
- Add in sea salt and black pepper to taste.
- Pour the soup into bowls and decorate with some sliced cherry tomatoes, a sprinkle of ground black pepper, dried basil and oregano.
- Serve immediately.
Fresh is Best for this Soup
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….quickly.
They’re healthiest when they’re freshest and they’re also the most delicious.
Work Lunch?
I used to make myself raw soups for lunch when I was working in a corporate office. I had already bought myself a blender especially for the office that lived in the office kitchen, and I would just take the ingredients along with me, and blend it up at lunchtime.
Voila! Easy and delicious.
More Delicious Vegan Soups
- Carrot and Avocado Gazpacho
- Vegan Potato Soup
- Vegan Butternut Squash Soup
- Vegan Asparagus Soup
- Vegan Tomato Soup
Creamy Raw Tomato Soup
Ingredients
- 6 Medium Tomatoes
- 1 Medium Red Bell Pepper
- 2 Tbsp Lemon Juice Fresh squeezed
- 1 Medium Avocado
- ½ tsp Dried Basil
- ½ tsp Dried Oregano
- ¼ tsp 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.
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! 🙂
Healthy and yummy
Delicious and simple
Definitely!