- 2 pounds large tomatoes, halved
- 1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups)
- 1 red bell pepper, seeded, diced
- 1 cup chopped peeled English hothouse cucumber
- 1/4 cup Sherry wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon ground cumin
Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour.
Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.
Spanish Cold Tomato Soup (Gazpacho Andaluz)
Gazpacho is a cool, refreshing, and flavorful soup that is the perfect starter to any meal on a hot summer day. It also makes the perfect healthy snack.
This cold soup originates in southern Spain, a hot and dry region called Andalusia. It's as simple and authentic as it gets, resulting in a silky smooth and delicious cold gazpacho.
During the hot weather, do what the Spaniards do and make a batch of gazpacho and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink.
Click Play to See This Spanish Cold Tomato Soup Recipe Come Together
In the heat of summer when running a blender is about all the cooking you can handle, this vibrant recipe from Border Grill chefs Mary Sue Milliken and Susan Feniger packs a one-two punch for warm-weather cooking woes. It makes use of an overabundance of summer produce at its peak and any stale bread that&rsquos lying around. Pro tip: be sure to use fresh garlic here, as the flavor of old garlic can dominate the soup.
- 1 ounce day-old bread (approximately one slice)
- 1 medium cucumber or 2 pickling or Kirby cucumbers, chopped
- 1 stalk celery, chopped
- 1 tomato, cored and quartered
- 1/2 small green bell pepper, cored and seeded
- 2 garlic cloves, peeled
- 1 jalapeño, seeds optional, roughly chopped
- 16 ounces fresh tomato puree (if it&rsquos not peak tomato season, substitute tomato juice)
- Optional garnishes: chopped chives and chervil, diced tomatillo and tomato, and a drizzle of extra-virgin olive oil
In a bowl, soak the bread in water for 5 minutes to rehydrate. Squeeze out any excess water.
Put rehydrated bread in a blender and puree it with the cucumber, celery, tomato, green pepper, garlic, and jalapeño. Add the tomato puree (or juice) and process until smooth.
Serve in bowls with a garnish of chives, chervil, diced tomatillo and tomato, and a drizzle of olive oil.
Don’t completely purée yet!
Because I wanted my gazpacho to have some texture and crunch to it, I poured off a couple of cups of this chunky mixture and reserved it to add back in at the end.
Now you can continue puréeing the remaining vegetables in the blender until smooth.
Add the red wine vinegar and lime juice and blend once more.
Pour this blended mixture out into a large bowl and stir in your reserved, chunky mixture.
Chop your cilantro and stir it in. Don’t you love my snazzy triple-blade herb scissors? Chopping fresh herbs is so easy with these!make it There are three blades to slice through the leaves, doing the work in a fraction of the time that it would take with regular scissors.
Season to taste with salt and pepper and give it all a final stir.
Chill your gazpacho before serving into small bowls or glasses, and garnish with a couple of cilantro leaves.
I’m so thrilled that this gazpacho recipe is such a winner, and really glad to have found another great way to use fresh tomatoes from the garden.
If you have a favourite recipe to make with fresh tomatoes, I’d love for you to leave it in the comments below. I have a feeling it will be a while yet before my window sill and fruit bowl are empty.
There are a lot of varieties of gazpacho: white, red, yellow, and green Spanish, Mexican, Tex-Mex, Italian, and even fruit-based gazpachos. The word "gazpacho" translates into English as 'salad soup', and what better way to describe this refreshing veggie delight? I make and serve many varieties of gazpacho during the warm summer months. They keep well in the refrigerator for a couple of days and are a simple, cool meal with a loaf of bread and/or a salad from my garden.
1 Place mushrooms in a large non-stick frying pan with 1/4 cup of the vegetable broth or water, and the soy sauce. Cook over medium heat, stirring occasionally, for five minutes. Remove from heat, drain, reserving the liquid, and set aside in a large bowl.
2 Place the remaining 1/4 cup of the vegetable broth or water in the frying pan with the onion. Cook over medium heat, stirring occasionally, for about three minutes, until onions are translucent and most of the liquid has evaporated. Remove from heat and add to mushrooms.
3 Place tomatoes and their juice in the frying pan with the lime juice and the ketchup. Cook over medium heat, stirring occasionally, for five minutes. Remove from heat and add to mushrooms and onions. Add hearts of palm and cilantro. Mix well, cover and refrigerate at least three hours to allow flavors to blend.
4 Before serving, taste the chilled soup and add several twists of freshly ground pepper, hot sauce to taste and about two to three tablespoons of the reserved liquid from cooking the mushrooms.
Hint: This is better if you make it a day ahead of time and refrigerate for 24 hours before serving.
Ingredients for classic gazpacho
Gazpacho is just a handful of ingredients blended together into summery perfection. You’ll need…
- Roma Tomatoes: We’re starting off with 4 roma tomatoes, because what’s gazpacho soup without the tomato? Roma are best because they have the least amount of water, though you could use whatever flavorful tomatoes you have on hand.
- Seedless Cucumber: Next up, ½ of a large cucumber will add just the perfect coolness.
- Red Bell Pepper: We’ll be using 1 red bell pepper in the mix. If you only have yellow, orange, or green on deck, use it!
- Chopped Red Onion: For a slight bite, add ½ cup of chopped red onion. Like with the pepper, you can totally use a white or sweet onion if that’s what you have handy.
- Garlic: You know I love to put garlic in pretty much any recipe that will allow it! For this tomato gazpacho, 2 cloves will work well.
- Olive Oil: Add 2 tbsp of extra virgin olive oil for flavor and creamy consistency.
- Red Wine Vinegar: Add a dash of red wine vinegar, which balances out the sweetness of the tomatoes with an acidic kick.
- Salt & Pepper: I like to add ¼ tsp each of salt and pepper, though you should always adjust these to suit your taste.
- Optional: Make this soup your own by adding what you prefer such as hot sauce, croutons, and diced veggies!
Yum! Just made this and immediately had a small bowl since it is so good. I puréed all the tomatoes and onions and didn’t add the serrano seeds - I’m feeding a picky crowd. Also left out the water since didn’t want to dilute.
This is so delicious. The first time I made it the Serrano pepper was so hot, it was not edible. I had to make a new batch and mix some of the diary batch. Today I made it without the seeds and only used half the pepper, it was perfect.
For the person with the pet peeve regarding the picture not matching instructions: Under preparation it clearly states to use HALF of the ingredients to blend and later add the chunks. No peevishness needed here.
Holy guacamole, waaaaay too spicy. The serrano's seeds most definitely should have been omitted, or at least listed as optional. Maybe we get ɾm hotter here in Texas, but I'm wishing Iɽ have tried first w/o the seeds. I, too, added cukes in blended batch, as well as chunks mixed in, but it's not possible to detect any flavors other than the tomato and serrano which both scream, "¡AGUA!" or "¡CERVEZA!"
I made this without tomatillo and added cuke. LOVE. Love love love love love. There are a lot of gazpacho recipes on Epicurious with a lot more ingredients (which I did not have), and I'm so glad that this simple recipe did the trick.
Skipped the sieve. I used one bunch of spring onions instead of white, only half the seeds of the serrano (definitely still plenty hot). Did not add in the reserved tomatoes and onion, so added only half the water, half the oil. Perfectly delicious, although too salty. I used Kosher salt and next time would only use half of that too. A peeled seeded chopped cucumber added at the end would be nice or a bit of lime as someone said.
This recipe kicks booty . really good. I've made it 4 times since Sept 2009. This time I added 6 oz of feta cheese . wow, really good
Wow! This was so full of flavor! I would love to make this again but next time I think I'll leave more of the chile seeds out of the mix. The heat made this really interesting. just a tad too spicy for me. I didn't add any salt (because I forgot) but I didn't miss it at all. Husband gave it two thumbs up!
This was a hit. However, I agree that the water can be omitted.
it's a beautiful combination of flavors. I think the only thing I would do differently is add a little pepper. delicious!
This is my new favorite lunch dish. When I made it I did not strain the puree because I didn't want to lose the vegetable skin. I also omitted the water and squeezed a lime over the soup before serving
The recipe is tasty. I mixed everything together with a hand blender to the liquid form I liked. I didn't add any water since the tomatoes have enough on their own. Great for an appetizer or beginning course.
Good flavor, but I would recommend pureeing less of the tomatoes and tomatillos because it came out too liquid. Also, in the photo you can see whole chunks of tomatillo even though the recipe says to puree them all. It's a serious pet peeve of mine when photos are published that clearly use a different method than the written recipe.
We have made this twice this week as we have an abundance of tomatoes in the garden. I like it better without adding water as it keeps it a little chunkier.
Very good gazpacho, very easy to put together not long before dinner. I omitted the seeds from the serrano, because I didn't want the spice to overwhelm the rest of the flavors, and added an extra tablespoon of olive oil. In terms of the water content, if you hit "print" to print the recipe off the website, the page it brings up has the measurement for water -- 1 cup.
This recipe calls for water but doesn't tell you how much. I used 5 cups after researching other gazpacho recipes. I also doubled the garlic because I'm a huge garlic fan, and added chopped and peeled cucumber for more body.
Fresh Tomato Gazpacho
Julia’s note: I love cucumbers and red bell peppers in my gazpacho, if you prefer the bitter tang to a green bell pepper you can add that as a garnish or in the blender stage. Adapt this recipe to what’s in your garden/fridge.
Accompaniments: seeded, chopped red bell pepper, diced avocado, fresh chopped cilantro leaves, garlic croutons, thinly sliced radishes, thinly slivered cabbage, lime wedges, creme fraiche
Seed and finely chop one tomato reserve. Coarsely chop remaining tomatoes. Combine these with garlic in a blender (you may need to do this in two batches)-process until smooth. Press through a sieve into a large bowl discard seeds. Whisk lime juice, oil, vinegar, salt and oregano into tomato mixture. Stir in reserved chopped tomato, green onions, red pepper, celery, cucumber and chilies. Refrigerate, covered, at least 4 or up to 24 hrs to blend flavors. At serving time: Stir soup well and ladle into chilled bowls. Pass accompaniments to be added according to individual taste.
Roasted Tomato Gazpacho
The classic cold summer soup, with extra depth from roasted tomatoes.
I could eat quarts of gazpacho all summer long. When I set about making this version, the goal was a gazpacho with great fresh tomato taste, but even deeper flavor. The solution was simple: roast the tomatoes first. The sweet, layered result is well worth the slight extra hands-off time it took to bake them. If you feel like your tomatoes are end-of-summer perfect, then skip this step and get right to the chopping.
You can use all one color pepper, but the blend of colors in the final soup won’t be so varied. You can also swap in a green pepper for one of the others, which has a slightly more bitter flavor, which some people love.
The goal: a gazpacho with a great, fresh tomato taste, but even deeper flavor. The solution: roast the tomatoes first.Tweet This
In a perfect world all of the vegetables in a gazpacho might be finely diced and look pretty and symmetrical. I don’t happen to live in a perfect world, and I happen to love my food processor, so I just use that to pulse the vegetables in batches, so they chop evenly. Is it as pretty as dicing? Nope. Does it taste as good? Yup.
What to do with all of that extra time? I’m sure you’ll find something good.
Fresh Homemade Tomato Gazpacho
Gazpacho has got to be one of the absolute best quick and easy summer recipes. It is definitely up there as one of my favorite things to eat once the weather warms up. The key to a good gazpacho is to use fresh ingredients. Since there is no cooking involved, it’s a great opportunity to let the ingredients shine.
The flavors of this particular gazpacho are super bright and refreshing. Lots of cilantro, fresh lime, red onion, and of course tomato. I love the freshness of cilantro and lime so I’m pretty generous with it. Part of why I like this gazpacho so much is because it kind of tastes like a drinkable Pico de Galo, which I have no problem eating by the spoonful anyway.
I need to disclose that KitchenAid was generous enough to provide me with one of their food processors for this recipe but I assure you, all opinions are my own.
Any food processor or blender would work fine for this recipe, but I do admit, I was pleasantly surprised with the dicing feature on the food processor they sent me. I was hesitant that it would be able to evenly dice a tomato without turning it into mush but after testing it out, I was a big believer.
I’ve always found dicing large quantities of tomatoes to be a bit of a pain but those days are over. I see large amounts of Pico in my future.
You don’t really need to dice anything for this recipe but I like a bit of additional tomato and cucumber for garnish and a bit of added texture. If you are content without it, feel free to throw all the ingredients in and process away. It really is that easy. At the end of the day, it’s just a mixture of blended vegetables, some olive oil, and some tomato juice.
Feel free to change up the recipe to your liking. There are so many ways you can easily change it up. You can add more tomato juice to thin it out, take out the jalapeño if you don’t like any heat, or use different varieties of tomatoes.
The flavors of the gazpacho get better and better as it sits in the fridge so I recommend making this the day before you plan to serve it and keep it in the fridge until just before serving. If you’re tight on time don’t sweat, you can make it day of. But either way, make sure it is nicely chilled.
As the soup sits in the fridge, it tends to thicken up slightly, so if necessary thin it out with a little bit of tomato juice before serving. I personally prefer it on the thicker end but that’s totally up to you.
I usually make gazpacho as a snack or appetizer on a hot day but a larger bowl would definitely make for a satisfying meal. It goes really well with some grilled shrimp and you can add croutons or serve with bread to make it a bit more filling.