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    Home » Recipes » Vegan Soup and Stew Recipes

    Cold Spanish Soup (Gazpacho Andaluz)

    By: Amy Katz · Published: Jul 18, 2019 · Last modified: Sep 15, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Collage of photos: Bowl of cold Spanish Soup on top and ingredients in a food processor on the bottom

    Featuring tomatoes, cucumbers, and a surprise ingredient, this refreshing Spanish cold tomato soup is easy to make and naturally vegan. You'll want to keep a batch in the refrigerator to enjoy all summer long.

    Bowls of gazpacho garnished with cubes of cucumber and green bell pepper

    After coming home from a summer in Spain, I was on a mission to recreate the cold tomato soup I enjoyed throughout my trip. While most of the ingredients were fairly obvious, I was stumped at how to obtain the vibrant orange color. Blending tomatoes, cucumbers, and other vegetables together resulted in a red soup.

    Then I read that according to The History of Gazpacho, the original Spanish version was comprised of blended stale bread, olive oil, garlic, and either water or vinegar, along with whatever vegetables were available. So it was the bread I was missing!

    In Andalusia, the southern region of Spain, it's common to find a version of this cold tomato soup at every restaurant, bar, and supermarket you visit. But it's incredibly easy to make at home with ingredients you may already have on hand.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More refreshing summer recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's a refreshing way to enjoy ripe summer produce.
    • It's easy to make in your food processor with common ingredients in under 30 minutes.
    • The leftovers taste even better the next day.

    Ingredients

    Collage of two images showing the labeled ingredients needed for making this recipe

    French baguette: If you are looking for a gluten-free option, I recommend the Schar brand for this recipe. Many of their gluten-free products are also vegan, but be sure to check the ingredients.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Collage of 4 images showing the steps for making this recipe
    1. Soak the piece of bread in a bowl of water for a few minutes until it's soft.
    2. Add the bread and the rest of the ingredients to the bowl of a food processor.
    3. Process until completely smooth, scraping down the sides of the bowl with a spatula, as necessary. Transfer the soup to a container. Cover and refrigerate for at least an hour or overnight.
    4. Serve individual portions topped with diced cucumber and bell pepper, or any of your favorite toppings, if desired.

    Success tip

    After soaking the bread, carefully squeeze out the excess water before proceeding with the recipe. 

    Serving suggestions

    Close up image of gazpacho on a spoon held above a bowl

    When the weather really hot, this soup is the perfect start to a meal. It pairs well with just about everything from salads to grilled dishes.

    • Bowl of Mediterranean Cauliflower Salad and serving spoon
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    Storing and freezing

    Leftover gazpacho will last refrigerated up to 5 days. And since the flavor improves over time, it's a great recipe to make in advance or for meal prep.

    Or freeze it for up to 3 months, leaving a little space for the liquid to expand before placing the lid on the container. Defrost it in the refrigerator overnight. Give it a good stir before serving.

    FAQ

    Can gazpacho soup be served hot?

    While it's served hot in some regions of Spain, it's most commonly served cold. In fact, to most people, the word gazpacho is synonymous with chilled tomato soup. However, if you prefer your soup warm, give it a try!

    What is the difference between salmorejo and gazpacho?

    Both from Southern Spain, salmorejo is typically made with tomatoes, bread, olive oil, garlic and salt. It doesn't contain the other vegetables like cucumbers and onions.

    Do I need to peel the tomatoes for this gazpacho?

    There is no need to peel the tomatoes. Simply chop them and add them to the food processor.

    What time of day do you eat gazpacho?

    It can be eaten at any time of day, at any meal.

    How do you avoid bitter cucumbers?

    Cut off both ends of the cucumber before peeling it. This will remove most of the compounds that produce the bitter taste.

    More refreshing summer recipes

    Looking for more ways to enjoy fresh produce like tomatoes and cucumbers? Try some of these vegan Mediterranean diet favorites:

    • Overhead of white bowl containing sauteed zucchini and tomatoes garnished with fresh basil leaves
      Mediterranean Tomato and Zucchini Saute
    • Bowl of salad with corn, tomatoes, cucumber, onions, and fresh basil
      Mediterranean Vegan Corn Salad
    • Mediterranean Cucumber Salad
    • Bowl of salad on a gray and white napkin
      Tomato Basil Cucumber Salad with Tofu Feta

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowls of cold tomato soup garnished with cucumber and green bell pepper

    Cold Spanish Soup (Gazpacho Andaluz)

    Featuring tomatoes, cucumbers, and a surprise ingredient, this refreshing Spanish cold tomato soup is easy to make and naturally vegan. You'll want to keep a batch in the refrigerator to enjoy all summer long. Be sure to allow at least an hour or overnight for the soup to chill.
    5 from 3 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Course: Appetizer, Soup
    Cuisine: Spanish
    Prep Time: 30 minutes
    Chilling Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 6
    Calories: 296kcal
    Author: Amy Katz

    Equipment

    • Tomato Knife
    • Food Processor

    Ingredients

    • 2 cloves garlic, roughly chopped
    • 2 pounds tomatoes, ripe, roughly chopped
    • 1 cup cucumber, peeled, roughly chopped
    • 1 green bell pepper, roughly chopped
    • ½ cup white onion, roughly chopped
    • 1 piece French baguette, about 3-4 inches (or other white bread) softened in water (see Notes)
    • ¼ teaspoon ground cumin
    • 3 Tablespoons red wine vinegar, or sherry vinegar
    • ¾ cup olive oil
    • salt, to taste
    • extra cucumber and bell pepper, diced small, for garnish (optional)
    US Customary - Metric
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    Instructions

    • Place all the ingredients (except the garnish) in the bowl of a food processor.
    • Process until completely smooth, scraping down the sides of the bowl with a spatula, as necessary.
    • Transfer the gazpacho to a container. Cover and refrigerate the soup for at least an hour or overnight before serving.
    • Serve individual portions topped with diced cucumber and bell pepper, if desired.

    Notes

    Success tips:
    • Soak the piece of bread in a bowl of water for a few minutes until it's soft. Carefully squeeze out the excess water before proceeding with the recipe. 
    • While you may be eager to eat it right away, be sure to let the soup chill at least an hour or, even better, overnight.
    Storing:
    Leftover gazpacho will last refrigerated for about 5 days. Or freeze it for up to 3 months. Defrost it in the refrigerator overnight.
     
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    Nutrition

    Calories: 296kcal | Carbohydrates: 12g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Sodium: 43mg | Potassium: 449mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 38.7mg | Calcium: 29mg | Iron: 0.9mg

    Nutritional information is an estimation only.

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      Chickpea Soup with Potatoes
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      Easy Vegan Black Bean Chili
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Carol Ann McClure

      June 06, 2021 at 1:37 pm

      An curious here.................the recipe states, 3/4 cup olive oil (three quarters cup)..........is this correct?? Can't imagine that quantity of oil in this recipe..........otherwise, sounds wonderful.........would love to try, but can't possibly justify that quantity of oil. Thank you................

      Reply
      • Amy Katz

        June 07, 2021 at 10:47 am

        Yes, 3/4 cup is correct. That equates to 12 tablespoons for the whole recipe, which is 2 tablespoons per serving. You can certainly use less olive oil if you like.

        Reply
    2. LUCY MARTIN

      July 17, 2020 at 1:37 pm

      5 stars
      Absolutely delicious! I made it with fresh vegetables from my garden.

      Reply
      • Amy Katz

        July 17, 2020 at 1:45 pm

        I'm so happy you enjoyed it, Lucy!

        Reply
    3. Abby

      July 26, 2019 at 5:52 pm

      5 stars
      Amy’s recipes are always delicious, and healthy. Every recipe of hers “works”, and they’re beautiful as well!
      And read Amy’s bio, she’s a star athletes and has one of the coolest cats ever!

      Reply
      • Amy Katz

        July 26, 2019 at 5:54 pm

        Thanks so much, Abby! I am so happy you enjoyed the gazpacho! You photo on Instagram was gorgeous.

        Reply

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