Vegan Recipe: Chilled Gazpacho

A vegan cold soup for hot summer months

This cold soup, a staple of Spanish cuisine, especially that of Andalusia, blends tomatoes and raw red peppers, two vegetables brought from Spain to the New World in the sixteenth century. Refreshing and cool, this simple yet robust dish is widely savored in Spain and Portugal during the hot summer months. Often including breadcrumbs, the word gazpacho comes from the Arabic, meaning “soaked bread.” Our vegan version foregoes the breadcrumbs, although you may garnish it with croutons, additional parsley or chopped pepper, or chopped egg. 



1 kg. peeled fresh tomatoes

1 200 g. can peeled tomatoes, with juice

150 g. onion

350 g. red bell pepper

150 g. green celery stalks

2 cloves garlic, peeled

50 ml. extra virgin olive oil

10 ml. parsley

10 ml. Tabasco sauce

10 ml. Worchester sauce

juice of one lemon

salt and pepper  

sugar to taste 


  1. Blend all ingredients well.  
  2. Strain through conical strainer, or if you prefer a thicker soup, do not strain.
  3. Set aside in refrigerator and serve chilled. 

Serves: 2

A Culinary Q&A with Executive Chef Tomasz

Chef Tomasz

Meet Chef Thomasz, responsible for developing and executing our 5-star cuisine on board. Discover more about how he captures the flavors of your destinations and how SeaDream Yacht Club serves up Dream Cuisine at every turn.


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