Spanish Cold Tomato Soup (Gazpacho Andaluz)

Gazpacho With Fresh Tomatoes

The Spruce / Diana Rattray

Prep: 30 mins
Cook: 0 mins
Chill: 60 mins
Total: 90 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
307 Calories
21g Fat
26g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 307
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 16%
Cholesterol 75mg 25%
Sodium 102mg 4%
Total Carbohydrate 26g 10%
Dietary Fiber 5g 17%
Protein 7g
Calcium 97mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gazpacho is a cool, refreshing, and flavorful soup that is the perfect starter to any meal on a hot summer day. It also makes the perfect healthy snack.

This cold soup originates in southern Spain, a hot and dry region called Andalusia. It's as simple and authentic as it gets, resulting in a silky smooth and delicious cold gazpacho.

During the hot weather, do what the Spaniards do and make a batch of gazpacho and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink.


Click Play to See This Spanish Cold Tomato Soup Recipe Come Together


  • For the Soup:
  • 3 pounds very ripe tomatoes (peeled, seeded and coarsely chopped)
  • Optional: The insides (not the crusts) of a large, day-old white baguette
  • cucumbers (peeled, seeded, coarsely chopped)
  • 1 small sweet onion (coarsely chopped)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (or any sweet pepper—red makes the color more vibrant)
  • 1 to 2 tablespoons sherry vinegar (or red-wine vinegar)
  • 1/2 cup extra-virgin olive oil
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • Optional Garnishes:
  • 1/4 cup cucumber (chopped)
  • 1/4 cup red pepper (chopped)
  • 1/4 cup green apple (chopped)
  • 1/2 cup croutons
  • 1/2 cup hard-cooked egg (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as the water boils, turn off heat and place the tomatoes in the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.

  3. Soak the bread in a few tablespoons of water. Gently remove and squeeze dry.

  4. Place the tomatoes, bread, cucumbers, onions, garlic, and pepper in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.

  5. Add the vinegar and pulse until it is completely incorporated. 

  6. Optionally, you can strain the gazpacho at this step. This will give it a smoother texture. Some people prefer their gazpacho slightly chunky—it's a matter of personal taste.

  7. Add the extra virgin olive oil little by little, while the blender is running until completely incorporated.

  8. Once the gazpacho is completely blended, pour it into a large non-metallic bowl. Season with additional vinegar and add salt and pepper to taste. Mix well, cover and refrigerate for at least 1 hour.

  9. Garnish each serving with the chopped vegetables, croutons and egg if desired.

  10. Serve the gazpacho chilled. Enjoy!


  • Place ice and water in a large bowl or pot and place in sink. Put the bowl or glass blender containing gazpacho into the ice water. Stir the gazpacho to ensure it cools evenly.