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3 glasses of Spanish gazpacho soup on a beige background, bowl of tomatoes in rear of photo

Gazpacho (Spanish chilled tomato soup)

Megan Jones
It's an ideal summer recipe because you don’t need to turn the oven or the hob/stove on, and as a result, you’ll get a refreshing Spanish summer soup
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Prep Time 15 minutes
Cook Time 30 minutes
Course Soups
Cuisine Spanish
Servings 4
Calories 147 kcal

Equipment

Ingredients
 
 

  • 900 grams tomatoes
  • 1 medium red pepper 1/4 for garnish rest for soup
  • 2 mini cucumbers* or Persian cucumbers
  • 1/2 large shallot 2 tsp reserved for garnish if desired
  • 2 cloves garlic minced
  • 2 Tablespoon Sherry vinegar **
  • 3 Tablespoon Olive oil + extra for garnish
  • 3 Teaspoon sea salt Flakey

Instructions
 

  • Start by preparing your garnishes; Thinly slice a 1/4 of a red pepper and finely diced it, as well as cutting 1 of the cucumbers in half lengthwise and then slicing from top to bottom to create thin slices, then spin the cucumber and then cut it horizontally to create little cubes.  Alternatively you can use one of the viral instagram vegetable chopper to make this process super quick!!
  • Cut up the rest of the soup vegetables, add them all to a bowl and season with the salt. Set to one side for 30 mins at room temperature to let the flavours develop and the salt to draw out the natural juices from the vegetables.
  • Transfer the vegetable mixture to a blender along with any accumulated juices to a blender. Pureé on medium - high speed until smooth. ***
  • Chill for at least an hour before serving. 
  • Serve into glasses for a traditional Spanish snack, top with the reserved veggies and a good drizzle of olive oil. Serve with crusty baguette if you want to dunk!
    3 glasses of Spanish gazpacho soup on a beige background, bowl of tomatoes in rear of photo

Notes

* 1/2 large cucumber can be subbed if you can't find mini cucumbers
** Apple cider vinegar or white wine vinegar can be used if you don't have sherry vinegar
*** If you prefer a smoother texture, strain the soup through a fine-mesh sieve before chilling.
Gazpacho tastes even better the next day as the flavours blend together, so consider making it ahead of time.
Homemade gazpacho usually lasts 2-3 days in the fridge, as long as it is stored in an airtight container and kept cold.

Nutrition

Serving: 200mlCalories: 147kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1758mgPotassium: 617mgFiber: 3gSugar: 7gVitamin A: 2806IUVitamin C: 70mgCalcium: 30mgIron: 1mg
Keyword cold soup, gazpacho soup, spanish chilled soup, spanish gazpacho, tomato recipe
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