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
Nutrition Facts (per serving)
275 Calories
20g Fat
21g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 275
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 16%
Cholesterol 43mg 14%
Sodium 95mg 4%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 15%
Total Sugars 12g
Protein 5g
Vitamin C 79mg 393%
Calcium 61mg 5%
Iron 1mg 8%
Potassium 788mg 17%
*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.

1:30

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

Ingredients

For the Soup:

  • 3 pounds tomatoes, peeled, seeded, and coarsely chopped

  • 1 day-old baguette, insides scooped out, optional

  • 2 cucumbers, peeled, seeded, and coarsely chopped

  • 1 small sweet onion, coarsely chopped

  • 3 clove cloves garlic

  • 1 red bell pepper, or yellow, green, purple, or orange bell pepper

  • 1 to 2 tablespoons sherry vinegar, or red wine vinegar

  • 1/2 cup extra-virgin olive oil

  • 1 dash salt, or to taste

  • 1 dash freshly cracked black 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 chopped hard-boiled egg

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!

Tip

  • 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.

How to Store and Freeze Gazpacho Soup

  • This soup will store well in the refrigerator in an airtight container for four to five days.
  • If you'd like to enjoy some at a later date, go ahead and freeze it. Just let it defrost in the fridge overnight before eating.

Can You Eat Gazpacho Cold or Hot?

While gazpacho is normally eaten cold, you can warm it up if so desire.