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Gazpacho Cold Tomato Soup

Introduction & method

Gazpacho is a chilled tomato soup that originated in the hot Andalucia region of southern Spain. It's quick and easy to make and is the ideal lunch on a hot summer's day.

Gazpacho Cold Tomato Soup Recipe


Break the bread into chunks and soak them in cold water for at least 10 minutes. Peel the cucumber and cut into chunks. Cut the tomatoes into 4 or 8 segments. Peel and dice the onion. Cut the green bell pepper into chunks.

Make the Soup

Place all of the chopped ingredients in a blender or food processor. Squeeze most of the water out of the bread and add that. Whizz for a few minutes until all ingredients are combined. Taste and add salt and pepper if required. If you like a superfine gazpacho, pass it through a sieve or fine colander using the back of a spoon. Place the soup in a covered container in the fridge until well chilled - at least two hours.


If you want croutons you can make them by dicing some bread, brushing with olive oil and sprinkling with herbs then cook in a low oven (or under a grill) for a few minutes until very lightly browned. Finely dice whatever veggies you're using. Sprinkle on top of the soup and drizzle olive oil in a circle.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Gazpacho Cold Tomato Soup on YouTube.


Ingredients & Info

 1 kilo ripe tomatoes
 half a cucumber
 1 medium green bell pepper
 1 small onion
 2 tbsp olive oil
 2 tbsp red wine or sherry vinegar
 1 clove garlic
 1 or 2 slices stale bread
  salt and pepper to taste
 1 tbsp diced green bell pepper
 1 tbsp diced red bell pepper
 1 tbsp diced red onion
 1 tbsp diced cucumber
 2 tbsp croutons
 1 tbsp olive oil for drizzling

US Customary/Imperial

Serves 6 
Prep time: 10 minutes.
Cooking time: 5 minutes.
Total time: 15 minutes.