Gazpacho Soup

There's nothing quite like the height of a hot summer, when gardens and the farmers market overflow with an abundance of fresh vegetables and nature's candy: juicy, fresh tomatoes. And what better way to celebrate this vibrant bounty than with a classic gazpacho soup.

While many gazpacho soup recipes focus on a medley of summer vegetables, this classic Spanish gazpacho takes a slightly different, more substantial path. It's the subtle addition of stale bread that transforms this refreshing chilled soup into a truly satisfying meal. On those sweltering days when the thought of a heavy dish is just too much, this hearty gazpacho steps in as the perfect meal choice, offering a cool blend of nourishing comfort without weighing you down. It's truly a cooling taste of summer on a hot day.

How to make a chilled tomato soup

Then

The essential ingredients for tomato gazpacho soup

• a mix of roma tomatoes, sweet cherry tomatoes, plum tomatoes, heirloom tomatoes
• day old bread certainly makes this a rustic and substantial cold soup
• a dried chili adds an earthy compatible flavor with a touch of heat
• really good quality extra virgin olive oil (I like mine lemon infused)
• well aged syrupy balsamic vinegar for a sweet and sour balance

Lisa Keys

Gazpacho Soup

5 from 1 vote

A simple and classic chilled tomato soup thickened with bread.

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Prep Time 20 minutes mins

chill time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 4

Course: dinner, lunch, main, Main Course, Soup

Cuisine: Spanish

Calories: 90

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 dried chili guajillo, ancho or negro
• 2 slices day old rustic bread crusts removed, cut into cubes (1 ½ cups)
• ½ large garlic clove
• 1 small shallot
• 2 pounds fresh ripe tomatoes cored, seeded
• 1 tablespoon white balsamic vinegar syrupy sweet kind
• 2 tablespoons lemon extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Garnish

• ½ cup diced seedless cucumber ¼ cup chopped fresh herbs
• ½ jalapeno pepper, minced
• ¼ cup chopped herbs basil, oregano, cilantro, thyme
• 2 tablespoons thinly sliced red onion or shallot

Equipment

• 1 food processor

Method

 

1. Soak dried chili in hot water until softened. Drain and remove stems and seeds.
2. Place bread in a small bowl and cover with cold water. Let soak for 5 minutes. Drain and squeeze out water; set aside.
3. In a food processor fitted with the blade and turned on, drop garlic and shallot thru the feed tube. Process until finely minced.
4. Add bread and chili pepper and pulse until well mixed.
5. Add tomatoes and pulse to desired consistency of slightly chunky or smoother.
6. Add olive oil and finger and pulse a few times to blend.
7. Season with salt and pepper.
8. Cover and chill.

Garnish

1. Toss all ingredients into a bowl with a drizzle of olive oil and some salt and pepper.

To serve

1. Divide the cold soup among bowls and top with a spoonful of garnish. Serve with some crusty bread

Video

Notes

For an interesting variation on a traditional Spanish gazpacho try making a gazpacho chowder by swirling in some creme fraiche or cream and top with cooked diced potatoes and sweet corn.

Other favorite topping: diced red onion, toasted breadcrumbs or homemade croutons, diced raw tomatoes, diced green peppers or red bell pepper.

For a thinner soup, add some fresh tomato juice or try adding chunks of watermelon to the food processor along with the tomatoes for a watermelon gazpacho. For extra kick add some bloody Mary mix and cayenne pepper.

What to serve with gazpacho

I think something crispy is the perfect complement to this soup:

• Crusty bread for dipping or a cheesey garlic bread
• Tortilla chips, crackers or bread sticks
• Grilled cheese sandwich or crostini topped with whipped ricotta
• Crisp green salad or a Caesar salad with homemade croutons
• Grilled shrimp or chicken for some protein.
• Spanish tapas like patatas bravos or Serrano ham on toast
• Crisp tender grilled asparagus