Easy Spanish Tomato Gazpacho Soup Recipe

The most popular Spanish cold tomato soup is Gazpacho, which is a traditional Andalusian food. This energetic, fresh, and light Easy Spanish tomato Gazpacho soup is everyone’s favourite to beat the summertime heat. And when made with the season’s best ripe produce, there’s nothing better.

If you have had the opportunity to visit Spain, you would know that gazpacho varies slightly from region to region. And then, there are a million non-traditional gazpacho recipes and twists that modern cooks love to try too. But that said, tomato gazpacho is probably the first one that comes to mind when most people think of this chilled soup. So why not give this complex, refreshing, and bursting with summer produce soup a try, when the days are hot and fresh tomatoes are at their peak.

This Easy Spanish Gazpacho soup recipe is not entirely authentic, my version not only has tomato, it also uses red bell pepper and cucumbers to really up that summer cornucopia flavour. Great gazpacho relies on excellent ingredients, so this is one part you definitely don’t want to skimp on. Find the freshest, ripest, softest, brightest tomatoes you can, along with some great peppers, a cucumber, some garlic, and some herbs. Since tomatoes have varying amounts of sweetness and acidity, feel free to adjust the sherry vinegar amount to taste.

For the creamiest soup, use a high-powered blender. The higher the horsepower, the finer the blend; the longer you blend, the more air is incorporated into the mix. Here is my Easy Spanish gazpacho soup recipe that I absolutely love. It’s quick and easy to make this summer and a must try!!!

Easy Spanish Tomato Gazpacho Soup Ingredients:

Gazpacho is a cold summer soup because all of the fresh ingredients are deliciously in season this time of year, and there’s no need to heat up your stove or oven! Ingredients you will need to make this recipe:

• Tomatoes: Roma tomatoes (medium, round, soft-skinned tomatoes on the vine) are standard for gazpacho. But really, any variety of tomatoes will work well here. Choose the best ones you can find at your farmers market or grocery store!
• Cucumber: English, Japanese or Persian cucumber peeled and seeded all work well with this soup.
• Red bell pepper: Gazpacho wouldn’t be complete without crisp, sweet bell pepper. Feel free to substitute with green or yellow pepper.
• Bread: Leftover sourdough or white bread is the key to the texture of authentic gazpacho, helping to thicken it slightly and round out the flavours. Always discard the crusts for optimal texture.
• Shallot: 1 medium banana shallot or you can use half of a small red onion. Always rinse the onion under cold water before you add it to the bowl to tame its sharp flavour.
• Garlic: you just need 1 clove. Don’t be tempted to add more, it will get to pungent to let the other flavours shine through. 
• Extra Virgin Olive oil:  It’s essential for creating a rich, creamy, and balanced gazpacho. ¼ cup might seem like a lot, but trust me, you’re going to want every drop in this cool summer soup.
• Sherry vinegar:  It adds delicious tang and makes the soup come alive, you can substitute it with some red wine vinegar.
• Ground cumin and garlic powder:  Add a subtle, earthy note
• Paprika: For a little kick
• Sea salt and black pepper: Essentials!
• Fresh basil: Basil makes this soup taste even more summery and irresistible.

How to make Easy Spanish Tomato Gazpacho Soup Recipe:

To make easy Spanish gazpacho soup, simply:

1. Prepare the vegetables: Peel and cut all the vegetable as per the instructions and put in a mixing bowl. Add all the seasonings and mix well. Keep aside for 20 minutes for the flavours to develop.
2. Soak the bread: Remove the crust and soak the bread in ½ cup water and keep aside.
3. Puree the soup: Combine all of your gazpacho ingredients in a high speed blender or food processor, and puree for 1 minute or until the gazpacho reaches your desired consistency. (I love mine super-smooth.)
4. Chill: Transfer the soup to a bowl or sealed container and refrigerate for 4 hours or until completely chilled.
5. Serve: Then serve the soup nice and cold, garnished with your favourite toppings.

Helpful Tips and Tricks to Make the Best Easy Spanish Tomato Gazpacho Recipe

• Good tomatoes are gold. This gazpacho recipes key ingredient are tomatoes. They make up the body of the soup, so the quality of your tomatoes will really affect the final dish. If you can, look for local tomatoes at your farmers market. But no matter what, make this recipe in summer, when any tomato is sweeter and juicier than it would be at other times of year.
• Don’t Skip the bread: Traditional gazpacho blends in sourdough or white bread for body and creaminess. Lots of people say blending up the produce with olive oil produces a rich, creamy emulsion that has plenty of body but the bread hold helps to bring all the ingredients together.
• High Speed Blender: I prefer my gazpacho smooth and creamy. That’s why the recipe instructs you to blitz all the ingredients together to get a smooth soup. The higher the horsepower, the finer the blend; the longer you blend, the more air is incorporated into the mix. If you love chunky gazpacho, you can just barely blend them into the soup. 
• Always chill your Gazpacho: All good gazpachos need a couple of hours in the refrigerator. The soup becomes more complex and the flavours get time to fully develop.

Serving Suggestions

You can serve gazpacho in two ways: in a glass or in a bowl. Drink it for a light lunch or appetizer, or load up your bowl with toppings to make it a meal on its own! I like to garnish my bowl with diced apples, fresh herbs, roasted almonds flakes, and a drizzle of olive oil and lemon juice . You can also add croutons, cucumber, tomatoes and avocado.

Serve with good sourdough bread, or avocado toast. For a heartier meal, serve this easy gazpacho with Courgette Fritters with Feta Salad and Eggs or a Garden Veggie Salad with Simple Vinaigrette.

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Easy Spanish Tomato Gazpacho Soup Recipe

Serves: 4 Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

• 2 slice sourdough bread, soaked in water
• 4 large ripe tomatoes
• ½ medium cucumber, peeled and seeded
• ½ red bell pepper, roughly chopped
• 1 banana shallot, chopped
• handful basil leaves
• ¼ cup extra virgin olive oil
• 1.5 tbsp sherry vinegar
• 1 tsp salt
• 1 tsp sugar
• ½ tsp smoked paprika
• ½ tsp cumin powder
• ¼ tsp garlic powder
• black pepper

Toppings

• 2 tbsp green apple, finely diced
• basil leaves
• chives
• almonds flakes
• Extra virgin olive oil
• lemon juice
• black pepper

method

1. Remove the crust of the bread and place it in a small dish and pour the water over to soak. Set aside.
2. Remove the core of the tomatoes, cut them into chunks and put in a mixing bowl.
3. Peel and de-seed the cucumber, cut into chunks and add it to the bowl.
4. Remove the seeds and membrane from the bell pepper and cut into cubes, add to the bowl.
5. Chop the shallot, garlic and basil and add to the mixing bowl.
6. Add the soaked bread, ½ the olive oil, sherry vinegar, smoked paprika, cumin powder, onion powder salt and  sugar, mix well. Cover and keep aside for 20 minutes.
7. Add all the ingredient to a high speed blender and blitz the mixture until smooth. Add the rest of the olive oil. Blend again. If you want a smoother soup, pour the soup through a fine-mesh sieve to strain.
8. Chill the soup for 3-4 hours. Pour into bowl and garnish with your choice of topping and drizzle with extra virgin olive oil.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!