This Spanish Gazpacho or Andalusian Gazpacho is the best cold soup for a hot weather. This refreshing vegan soup uses simple ingredients and requires zero cooking time. Just blend it, chill and serve.
For me, there are few soups that are screaming summer. Those are Russian Okroshka Soup and Andalusian Gazpacho. While I grew eating Okroshka quite often, I discovered Gazpacho only in my student years.
There are few reasons why you’ll also love this Spanish Gazpacho Soup:
- it requires zero cooking time
- it’s made of juicy and fresh seasonal vegetables
- it refreshes your body better than anything else yet keeping you full and satisfied
- great for summer lunch or dinner
Traditional Spanish Gazpacho has become one of my absolute favorite summer recipes. So easy to put together and so delicious.
So what is Gazpacho
Gazpacho is a creamy tomato soup that originated from Southern region of Spain – Andalusia. It usually has a smooth texture and served cold or at room temperature.
Andalusian Gazpacho recipe is refreshing and filling. It can be served for lunch during hot and humid summer days or as an appetizer before the main meal.
Hint – if you’re cooking for a carnivore family, my Spanish Chicken with Rice or Libritos de Lomo would be a good choice for an entry, especially if you decide to make a Spanish-inspired dinner.
While you can make Gazpacho all year round, it tastes best in summer when tomatoes are lush and flavorful.
This Vegan Gazpacho recipe is made with simple ingredients that are available throughout the year, but I think it’s especially delicious during summer months when tomatoes are at their ripest point.
- tomatoes – if you can get a hold of Beefsteak or Heirloom tomatoes, that would be amazing since they’re one of the juiciest and most delicious tomatoes that I know of. Whichever tomatoes you choose, make sure they’re very ripe and flavorful
- vegetables – cucumber, bell pepper, garlic
- bread – to give this soup a little “body” and make it more filling
- condiments – olive oil, red wine vinegar
- herbs – I used chives, however you can use fresh dill or cilantro
What to serve with it?
Classic Gazpacho is usually served with a variety of toppings. Most traditional ones are:
- chopped tomatoes
- finely chopped bell peppers
Here are some other topping ideas that you might like:
- sliced green olives
- vegan ham
I also like serving Gazpacho with grilled bread. My No-Knead Dutch Oven Bread may be a good choice if you decide to make your own bread.
Rub grilled bread with fresh garlic or spread it with olive tapenade and dunk into a soup. Yummy!
To make the best Gazpacho recipe ever, you have to use the freshest and ripest tomatoes. Heirloom, Beefsteak tomatoes are my first choice.
When I made this recipe I couldn’t find neither, so I picked quality red tomatoes. When choosing your tomatoes, smell them. They should be very flavorful.
1. Peel tomatoes
Start off with making a small X incision on the bottom of each tomato and drop them in a bowl with boiling water. Leave them there for 3 minutes.
Then carefully drain the water, drop tomatoes in a cold water to cool off and then peel them. At this point tomato skin should come off easily.
2. Soften the bread
At the same time place a slightly stale bread in a bowl with cold water and let it sit for about 10 minutes until bread softens.
Squeeze as much water out of the bread as possible and tear it into 1 inch pieces.
3. Chop the vegetables
Roughly chop the tomatoes, cucumber, remove the seeds and chop red bell pepper.
Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt and pepper in a blender and process until smooth and creamy but still with some texture.
At this point you Spanish Gazpacho recipe is ready. You can chill it in a refrigerator for 30 minutes or serve at room temperature topped with chopped cucumbers, tomatoes, chives and a drizzle of olive oil.
If you enjoy cold soups, you might also like Holodnik. It’s a traditional Belarusian soup made of beets, cucumbers and sour cream.
Spain Gazpacho Recipe
- 1 small cucumber sliced
- 1/4 cup tomatoes chopped
- 1 tbsp chives minced
- 2 tbsp olive oil
- Make a small X incision on the bottom of each tomato and drop them in a bowl with boiling water. Leave them there for 3 minutes. Then carefully remove tomatoes from the water and peel off the skin.
- At the same time place a slightly stale bread in a bowl with about 1/2 cup of cold water and let it sit for 10-20 minutes until bread softens.
- Squeeze as much water as possible out of the bread and tear it into 1 inch pieces.
- Roughly chop the tomatoes, cucumber, remove the seeds from red bell pepper and chop it as well.
- Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt and pepper in a blender and process until smooth and creamy but still with some texture.
- Adjust the seasoning if needed.
- Chill Gazpacho in a refrigerator for 30 minutes or serve at room temperature topped with chopped tomatoes, cucumber, chives and a drizzle of olive oil.
What’s your favorite recipe for a hot weather? Let me know in the comment section below.
If you make my Andalusian Gazpacho, snap a picture and post it on Instagram with a hashtag #lavenderandmacarons.
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