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.
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.
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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
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
- Soak the piece of bread in a bowl of water for a few minutes until it's soft.
- Add the bread and the rest of the ingredients to the bowl of a food processor.
- 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.
- 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
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.
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
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!
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.
There is no need to peel the tomatoes. Simply chop them and add them to the food processor.
It can be eaten at any time of day, at any meal.
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:
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
Cold Spanish Soup (Gazpacho Andaluz)
Equipment
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)
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
- 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.
Nutrition
Nutritional information is an estimation only.
Carol Ann McClure
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................
Amy Katz
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.
LUCY MARTIN
Absolutely delicious! I made it with fresh vegetables from my garden.
Amy Katz
I'm so happy you enjoyed it, Lucy!
Abby
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!
Amy Katz
Thanks so much, Abby! I am so happy you enjoyed the gazpacho! You photo on Instagram was gorgeous.