Print

Refreshing Spanish Gazpacho Recipe Easy Chilled Tomato Soup with Crispy Croutons

Spanish gazpacho recipe - featured image
Print Recipe

A quick and easy chilled tomato soup perfect for hot summer days, featuring ripe tomatoes, fresh vegetables, and crispy homemade croutons for a refreshing and flavorful experience.

Ingredients

Scale
  • 6 medium ripe tomatoes (about 1.5 lbs / 700g), preferably vine-ripened
  • 1 medium cucumber, peeled and roughly chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 small red onion, finely chopped
  • 1 large garlic clove, minced
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) sherry vinegar
  • 1 cup (240 ml) cold water
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • 2 cups (about 100g) stale rustic bread, cut into small cubes for croutons
  • Optional garnish: fresh basil or parsley leaves

Instructions

  1. Prepare the vegetables: Wash and roughly chop the tomatoes, cucumber, and red bell pepper. Peel and finely chop the red onion and mince the garlic (approx. 10 minutes).
  2. Toast the bread cubes: Heat a dry skillet over medium heat. Add the bread cubes and toast, stirring frequently, until golden and crunchy (about 5-7 minutes). Set aside on a paper towel to cool and drain any residual oil.
  3. Blend the soup base: In your blender or food processor, combine the tomatoes, cucumber, bell pepper, red onion, and garlic. Pulse until the mixture is blended but still has some texture (about 2-3 minutes).
  4. Add liquids and seasoning: Pour in the olive oil, sherry vinegar, and cold water. Blend again briefly to combine. Season with salt and freshly ground pepper, then taste and adjust vinegar or salt as needed (1-2 minutes).
  5. Chill the soup: Transfer the gazpacho to a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours to allow flavors to meld and soup to become cold.
  6. Final touch and serve: Before serving, give the soup a gentle stir. Ladle into bowls and top with crunchy croutons and fresh herbs if using. Enjoy immediately for the best texture contrast.

Notes

Use the ripest tomatoes possible for best flavor. Do not over-blend; keep some texture for authentic rustic style. Chill soup for at least 2 hours before serving. Toast croutons dry in a pan for crispy texture without extra oil, or toss with olive oil and garlic powder for extra flavor. Substitute sherry vinegar with red wine vinegar or lemon juice if unavailable. For gluten-free, use gluten-free bread or omit croutons. Adjust garlic amount or roast garlic for milder flavor. Add jalapeño or cayenne for spice. Do not freeze; best served fresh or refrigerated.

Nutrition

Keywords: gazpacho, Spanish gazpacho, chilled tomato soup, summer soup, easy gazpacho, healthy soup, vegan soup, gluten-free soup, cold soup, tomato cucumber soup

Find it online: https://elaraeats.com/refreshing-spanish-gazpacho-recipe-easy-chilled-tomato-soup-with-crispy-croutons/