Vegan Tortilla Gazpacho

Tortilla soup always excites me on a menu, but more often than not, it’s unfortunately made with chicken or chicken stock.

This plant-based version is fresh and full of energy from the earth. I made it hot, then tried it cold on a recent warm day, and LOVED how it tasted as a summer gazpacho. The cumin and turmeric give all the veggie goodness an extra boost of antioxidants, so if you’d like yours with more spice, go for it!

If you have a high speed blender, you’ll be able to whip this up in minutes. Using a food processor might give you a slightly thicker soup, but it’ll most likely still be full of amazing summer flavor. My dad cooks with an immersion blender, so just use what you have and see how it works for you.


2-3 medium tomatoes

½ large carrot or handful of baby carrots

½ red pepper

½ onion

1 tbsp cumin

1 heaping tsp turmeric

1 tsp salt

1 tsp garlic powder (or one clove of garlic)

1 can black beans, drained and rinsed well 

Serving options:

Lime wedges



Tortilla chips

Cheese (vegan or otherwise - you decide)


Place all ingredients except black beans in the blender or food processor, add just enough water to blend (about two cups), and processed until combined. Add the black beans and pulse to mix them without completely whipping the beans into the soup.

To serve hot, heat the soup on your stovetop,

To serve as a cold summer gazpacho, refrigerate the soup for about four hours, or overnight. The flavors will really come together as it cools.

Serve with cilantro, lime, avocado and tortillas. You could also top it with some cheese if that’s your thing. If you’re feeding someone who likes it hot, pass them the habanero sauce. Enjoy!