Chilled Spanish Tomato Soup (Print View)
A refreshing chilled Spanish soup made from blended raw vegetables, perfect for hot summer days. Ready in minutes.
# What You Need:
→ Vegetables
01 - 6 ripe tomatoes, cored and roughly chopped
02 - 1 medium cucumber, peeled and chopped
03 - 1 small red bell pepper, seeded and chopped
04 - 1 small green bell pepper, seeded and chopped
05 - 1/2 small red onion, peeled and chopped
06 - 2 cloves garlic, peeled
→ Liquids
07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons sherry vinegar or red wine vinegar
09 - 2 cups tomato juice (unsalted or low sodium preferred)
→ Bread
10 - 2 slices stale white bread, crusts removed, torn into pieces (optional for extra body)
→ Seasonings
11 - 1 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of cumin (optional)
→ Garnish
14 - Diced cucumber, tomato, and bell pepper
15 - Fresh basil or parsley leaves
16 - Additional olive oil for drizzling
# How to Make It:
01 - Combine the chopped tomatoes, cucumber, red and green bell peppers, red onion, and garlic in a blender. If using bread for added body, add the torn pieces to the blender as well.
02 - Pour in the olive oil, vinegar, and tomato juice. Season with salt, black pepper, and cumin if using.
03 - Blend until completely smooth. For a thinner consistency, gradually add more tomato juice or cold water until the desired texture is achieved.
04 - Sample the gazpacho and adjust the seasoning with additional salt and pepper as needed.
05 - Transfer to a sealed container and refrigerate for at least 2 hours to allow flavors to meld and the soup to become thoroughly chilled.
06 - Stir the chilled gazpacho thoroughly before serving. Ladle into bowls or glasses and top with diced cucumber, tomato, bell pepper, fresh herbs, and a drizzle of olive oil.
# Expert Tips:
01 -
- No cooking required just blend and chill, perfect when turning on the stove feels like a punishment
- Uses up ripe summer tomatoes that are too soft for salads but bursting with flavor
02 -
- Cold temperature is not optional here. Room temperature gazpacho is just weirdly flavored vegetable juice.
- Sherry vinegar matters. I've tried the red wine substitute and it's fine, but sherry is what makes it taste like Spain.
03 -
- Use the ripest tomatoes you can find, even if they're too ugly for sandwiches. Flavor matters more than appearance here.
- Never skip the chilling time. I've tried serving it immediately and the taste is completely different.