Spanish Cold Tomato Soup Gazpacho
Chilled Spanish gazpacho blending fresh tomatoes, peppers, cucumbers and aromatics into a silky cold soup. Cherry tomatoes add sweetness while vinegar and olive oil provide tangy richness. Bread thickens the base naturally. Serve refreshingly cold, garnished with croutons and fresh basil for a light summer dish.
Ingredients
- 3 pc. tomatoes
- 12 pc. cherry tomatoes
- 1 pinch paprika
- 1 pc. green pepper
- 1 pc. cucumber
- 1 pc. red onion
- 1 clove garlic
- 2 slices bread
- 10 leaves basil
- 2 tbsp. vinegar
- ¼ cup olive oil
- salt, optional
- black pepper, optional
- cumin, optional
- 1 cup cold water
Instructions
- 1
Cut all vegetables into chunky pieces.
- 2
Place chopped vegetables in food processor or blender; if space is limited, blend half the vegetables first, then add remainder.
- 3
Add bread, vinegar, olive oil, water and spices to the blender.
- 4
Blend until completely smooth.
- 5
For very smooth texture, strain through sieve; otherwise serve as is.
- 6
Serve garnished with croutons, green onions, basil and cucumbers.
Tips
Blend in batches if blender capacity is limited to ensure even processing.
Chill soup thoroughly before serving for best flavor development.
Straining creates silkier texture but reduces body; adjust water if needed after straining.
Good to Know
Refrigerate in airtight container up to 3 days. Separation normal; stir before serving.
Prepare through blending step; refrigerate up to 8 hours. Strain and garnish just before serving.
Serve in chilled bowls. Top with croutons, diced spring onions, fresh basil leaves and cucumber pieces. Optional: drizzle additional olive oil.
Common Mistakes
Over-blending creates mealy texture; blend until smooth but stop before aeration affects body.
Adding room-temperature water warms soup; use ice water or pre-chill all ingredients.
Skipping salt adjustment allows flat flavor; taste and season generously as chilling mutes seasoning.