Healthy Spanish Gazpacho Soup Recipe: This Cold Blender Soup Tastes Like Summer by Chef Gigi
This delicious summer soup is so easy to make and tastes incredible! Gazpacho is traditionally made from puréed tomatoes, cucumber and olive oil. The tomato soup recipe originates from Spain, and is so fresh and satisfying,
This blender Spanish gazpacho soup recipe is one of my family's favorites. Fresh ingredients are blended together in a blender to create a bowl of soup that tastes like summer. Really. The soup is thickened with French bread. Here is your fresh, wholesome shopping list for this cold soup recipe: ripe tomatoes, a green pepper, an English cucumber, onion, garlic, sherry vinegar, olive oil and French bread.
Serve this cold gazpacho soup for lunch or dinner. For dinner, add a loaf of hot, crusty bread and a fresh garden salad on the side. Who doesn't love soup and salad together?
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Cuisine: American
Prep Time: 20 minutes plus at least 6 hours to chill
Cook Time: 0 minutes
Total Time: 20 minutes plus at least 6 hours to chill
Servings: 4 to 6
Ingredients
- 2 pounds ripe red tomatoes, cored and roughly cut into chunks
- 1 long light green pepper, such as Anaheim, cored, seeded, and roughly sliced into chunks
- 1 English cucumber, peeled, roughly cut into chunks
- 1 small mild white onion, peeled and roughly chopped
- 1 clove garlic
- 1 - 2 teaspoons sherry vinegar, or to taste
- 1/8 - 1/4 cup flavored olive oil, plus more for drizzling (divided)
- 1 cup of the interior of day-old French bread, no crust
- diced cucumbers and tomatoes, for garnish
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Recipe Notes
- Not traditional, but I like to garnish the soup with roughly chopped cucumbers, tomatoes or chunks of avocado for a twist.
- If you don't have sherry vinegar, try red wine vinegar, apple cider vinegar or your favorite variety.
- For the best results, use homemade French bread!
- For even more flavor, use flavored olive oil.
Here's how to make it:
- Soak the bread in half of the olive oil until moist. In a blender or food processor, combine tomatoes, pepper, cucumber, onion and garlic. If necessary, work in batches. Blitz at high speed until smooth, at least 2 to 3 minutes.
- Add the vinegar and 2 teaspoons salt with the motor running. Add the bread. Slowly drizzle in the remaining olive oil. The mixture will become smooth and emulsified.
- Transfer to a large glass container, cover and chill until very cold, at least 6 to 8 hours, or overnight.
- Before serving, adjust the seasonings with salt, pepper and a splash of vinegar. If the soup is too thick, stir in a few tablespoons of ice water. Serve in chilled glasses or a bowl with a few drops of olive oil to garnish.
Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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