After spending a summer in Spain, I came home obsessed with recreating the icy cold tomato soup I had nearly every day: Gazpacho Andaluz. I blended tomatoes, cucumbers, peppers, onion, and garlic, but something was off. The color wasn't that signature orange, and the texture came out too thin.
Then it hit me. I was missing the bread.
Traditional Spanish gazpacho is more than just a raw vegetable soup. It's thickened with bread and emulsified with olive oil and vinegar, giving it a silky, almost creamy texture without any dairy. In Andalusia, you'll find it everywhere from cafés to supermarkets. And once you try it the authentic way, you'll see why it's such a beloved warm-weather dish.
If you're looking for something refreshing to beat the heat, this chilled tomato soup is a perfect choice. I like to serve it with other no-cook favorites like shredded carrot and orange salad or mixed greens and canned beans tossed with green olive dressing.
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Absolutely delicious! I made it with fresh vegetables from my garden.
- Lucy
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 happen to be vegan, but be sure to check the ingredients.
Please see the recipe card for the complete ingredients, measurements, and instructions.
Instructions
- Soak the piece of bread in a bowl of water for a few minutes until it's soft. Gently squeeze out the excess liquid.
- 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 for optimal flavor.
- Serve individual portions garnished with diced cucumber and bell pepper, or any of your favorite toppings.
Serving suggestions
Cold Spanish tomato soup is incredibly versatile and refreshing. Here are a few of my favorite ways to enjoy it:
- Appetizer: Ladle into small bowls and serve as a first course for a summer meal.
- Afternoon snack: Pour into a glass and sip it like a savory smoothie.
- Lunch or light dinner: Pair it with crusty bread or a salad like my copycat Trader Joe's Balela.
- Party favorite: Serve in shot glasses alongside bite-sized nibbles like vegan stuffed mushrooms with walnuts and sun-dried tomatoes.
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Love and Veggies,
Amy
📋 Recipe
Spanish Cold Tomato Soup with Bread and Olive Oil
Equipment
- food processor
Ingredients
- 2 pounds ripe tomatoes, roughly chopped
- 1 cup cucumber, peeled and roughly chopped
- 1 green bell pepper, roughly chopped
- ½ cup white onion, roughly chopped
- 1 piece French baguette*, about 3 to 4 inches (or other white bread), softened in water (gluten-free, if needed)
- ¾ cup extra virgin olive oil
- 3 Tablespoons red wine vinegar, or sherry vinegar
- 2 cloves garlic, roughly chopped
- ¼ teaspoon ground cumin
- salt, to taste
- garnishes such as diced cucumber and bell pepper, (optional)
Instructions
- Place all the ingredients (except the garnish) in the bowl of a food processor.2 cloves garlic, 2 pounds ripe tomatoes, 1 cup cucumber, 1 green bell pepper, ½ cup white onion, 1 piece French baguette*, ¼ teaspoon ground cumin, 3 Tablespoons red wine vinegar, ¾ cup extra virgin olive oil, salt
- 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.garnishes such as diced cucumber and bell pepper
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Notes
Nutrition
Nutritional information is an estimation.
LUCY MARTIN says
Absolutely delicious! I made it with fresh vegetables from my garden.
Amy Katz says
I'm so happy you enjoyed it, Lucy!
Abby says
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 says
Thanks so much, Abby! I am so happy you enjoyed the gazpacho! You photo on Instagram was gorgeous.