Andalusian Gazpacho Soup Recipe

Gazpacho Soup Recipe

Andalusian Gazpacho Soup Recipe

If you’ve never had gazpacho soup, here are a few things to know. Gazpacho is traditionally a tomato-based soup served in Spain. Most recipes out there – tomato based or not – wind up being vegetarian or even vegan – because it’s all about the produce! A few require cooked ingredients, but the majority are made raw. You can also skip the veggie stock, because these fresh blended soups are all good on their own.

Gazpacho Soup Ingredients:

  • 4 – 1 inch slices of a crusty bread
  • 2 1/2 pounds tomatoes, cored and cut in half
  • 2 medium cucumbers, peeled, seeded and roughly chopped
  • 1 small red onion, roughly chopped
  • 2 cloves garlic, peeled and mashed
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons fine kosher salt
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon freshly squeezed lemon juice

Gazpacho Soup Cooking Method

Place the bread slices in a medium bowl topped with a fine mesh sieve. Squeeze the tomato halves over the sieve to remove the seeds and allow the juices to run into the bowl with the bread. Place the tomatoes into the pitcher of your blender as you work. Press the seeds and any pulp through the sieve using a rubber spatula or your hands. Allow the bread to soak in the tomato juice for about 20 to 30 minutes.

In two or more batches, process the tomatoes, the bread and the rest of the ingredients in the blender on its highest speed until smooth. Pour each batch into a large serving bowl. Once finished, use a whisk to bring it all together. Cover with cling film (plastic wrap) and refrigerate for 2 to 3 hours.

Serve in chilled bowls and garnish with your favorite garnishes!

Gazpacho Soup Garnishes

Garnish with your choice of:

  • finely diced avocado
  • finely diced cucumber
  • finely diced red onion
  • grape or cherry tomato slices
  • a few sprigs of fresh thyme (try lemon thyme or basil if you prefer)
  • freshly ground black pepper
  • a squeeze of fresh lemon juice
  • drizzle of extra virgin olive oil

Serves four people as a starter


Chilled Cucumber Soup Recipe

Chilled Cucumber Soup Recipe

Healthy, Refreshing, Chilled Cucumber Soup


For Cucumber Soup

2 English cucumbers, peeled and roughly chopped
1/2 cup cilantro stems and leaves
1/2 lb silken tofu
6 ounces vegetable broth
1 large clove garlic
2 teaspoons dry white wine
1 teaspoon kosher salt


In a blender, combine all ingredients for the soup. Puree until smooth. Refrigerate at least two hours to chill before serving. Season to taste. In a small bowl combine tomato, onion, jalapeño, lime juice and olive oil. Toss to combine. Taste for seasoning and add salt accordingly. Chill two hours before serving for flavors to develop. To serve, ladle cold soup into chilled bowls. Float one or two slices of cucumber on the soup and carefully spoon pico de gallo over the soup and sliced cucumber. Be careful so that the garnish doesn’t plop to the bottom, but rests gently on top.


For Pico de Gallo

1 large ripe tomato , seeded and finely diced
1/4 cup white onion finely diced
1/2 jalapeno pepper seeded and minced
1/2 freshly squeezed lime juice
2 tablespoons extra virgin olive oil
Kosher salt to taste
additional English cucumber very finely diced


Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 127 calories

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