Spanish Cold Tomato Soup with Bread and Olive Oil

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

5 from 2 votes

Spanish Cold Tomato Soup with Bread and Olive Oil

Cool off with this traditional Spanish gazpacho made with ripe tomatoes, cucumber, olive oil, vinegar, and bread. This no-cook soup is naturally vegan, refreshing, and easy to make. For the best flavors, allow it to chill in the refrigerator for at least an hour before enjoying. It tastes even better the second day.

Prep Time30

Chilling Time1

Total Time1 30

Course: Appetizer, Soup

Cuisine: Spanish

Special diet: gluten-free option, nut-free, soy-free, vegan

Servings:

Calories: 296kcal

Author: Amy Katz

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)

US Customary - Metric

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

Notes

*Place the piece of bread in a bowl of water and let it soak for a few minutes until softened. Gently squeeze out the excess water before adding it to the recipe.

Store any leftover gazpacho in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months, then thaw it in the refrigerator overnight before serving.

Nutrition