Tomato Soup Recipe (Gazpacho) - Cold, crisp, and garden-fresh, this no-cook tomato gazpacho is filled to the brim with zesty, vibrant flavors and comes together quickly for a light lunch or easy dinner!
Who says you can’t have a bowl of soup with Grilled Cheese Chicken Sandwich or Bacon Grilled Cheese Sandwich in the summer?! This tomato gazpacho recipe is a refreshing cold tomato soup made with fresh tomatoes, bell pepper, cucumber, sherry vinegar, and more.
It’s fresh and vibrant and requires no cooking, so it’s the perfect tomato soup recipe for a hot summer’s day!
Serve it with a Spanish omelette or Spanish cod fritters for a Mediterranean inspired meal!
What is Gazpacho Soup?
Gazpacho is a soup that is served cold. More than that, it’s never cooked with heat in the first place! Originating in Spain, it’s made with ripe tomatoes and fresh veggies.
Sometimes you’ll see gazpacho made with fruit, shrimp, and other kinds of sea food and that’s because there are plenty of variations to this dish.
Why You’ll Love This Recipe
- It’s fresh, vibrant, and healthy.
- There’s no cooking involved. Just pulse, strain, and pour.
- You can customize the ingredients to your liking.
- A great way to use up fresh veggies!
Ingredients for Cold Tomato Soup
- Vegetables: You’ll need coarsely chopped red bell peppers, ripe tomatoes, and peeled English cucumbers.
- Toasted baguette: Using bread in the soup helps to thicken it.
- Extra virgin olive oil: Helps give the soup a smooth consistency while also mellowing out the acidity of the tomatoes.
- Sherry vinegar: Adds a fresh and zesty flavor to the soup.
- Garlic and sea salt: Garlic and tomato pair really nicely together, and you just need a bit of sea salt to taste.
- For serving: Finely diced bell pepper, chopped chives, toasted baguette, and black pepper to taste.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Gazpacho
Step 1: Blend all of the soup ingredients in a blender until smooth.
Step 2: Strain the soup through a fine mesh strainer into a bowl. Use a spatula or spoon to press as much of the liquid through as you can. Discard any skin or seeds left behind.
Step 3: Season to taste and serve it with a piece of crusty bread garnished with finely diced bell peppers and chives.
Other international soups you might want to try next time are Creamy Chicken Tikka Masala, Beef Pho and Italian Minestrone.
Cooking Tips
- Use the best, ripe tomatoes you can find. Avoid watery tomatoes, or your soup will be diluted.
- I prefer to use red bell peppers for that extra bit of sweetness, but you can use green bell peppers if you prefer.
- If you want to make a gluten-free soup, you can skip the bread or use gluten-free bread.
- Bread does give it body and thickness, but it’s not a must.
- If you don’t have sherry vinegar for that nice tang, you can swap it for red wine vinegar.
- No need to strain the soup if you prefer it with the chunkier texture.
What to Serve with Gazpacho
While it’s perfectly reasonable to enjoy a bowl of tomato soup on its own, there are a number of tasty sides that you can serve with it.
Have it with shrimp spring rolls, grilled shrimp, or spicy garlic shrimp. Swap the baguette for sourdough bread, sourdough focaccia or homemade pita bread and complete your meal with a quinoa arugula salad.
Recipe FAQs
Peeling is optional. If you want a super smooth soup, you can peel them or strain the soup after blending. Otherwise, blending well and straining can help remove any tough skins.
Yes! While fresh, ripe tomatoes are ideal for the best flavor, high-quality canned tomatoes (like San Marzano) can be used in a pinch—especially if tomatoes are out of season.
Either works. For a smooth, creamy texture, using a high powered blender or food processor is a good idea. You can also add all of the ingredients to a bowl and use an immersion blender.
Red wine vinegar or even apple cider vinegar can be used as a substitute. The key is to balance the acidity to taste.
It is if you’re sure the bread you’re using doesn’t contain any eggs or dairy.
You can, however, keep in mind that the texture will be a bit watery once it thaws. The flavor will remain fresh for up to 2 months when stored airtight in the freezer. It’s a good idea to blend it again before serving.
More Soup Recipes You’ll Love
- Creamy Tomato Bisque Soup
- Creamy Butternut Squash Soup
- Quick and Easy Chicken Noodle Soup
- Potato Leek Bacon Soup
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📖 Recipe
Tomato Soup Recipe (Gazpacho)
Equipment
Ingredients
- 2 ½ lb tomatoes ripe, best homegrown or from farmer's market
- 1 medium red bell pepper coarsely chopped
- ¾ English cucumber peeled and coarsely chopped
- 2 cloves garlic peeled
- 2 slices baguette coarsely chopped
- ¼ cup extra virgin olive oil more for garnish
- 1-3 tablespoons sherry vinegar good quality, adjust to taste
- sea salt to taste
For Garnish
- bell pepper finely diced
- chives finely chopped
- baguette toasted
- black pepper to taste
Instructions
- Blend the Fresh Ingredients: In a blender, combine chopped bell pepper, ripe tomatoes, toasted bread, cucumber, extra virgin olive oil, sherry vinegar, garlic, and a pinch of salt. Blend everything until completely smooth and creamy.
- Strain for a Silky Texture: Pour the blended mixture through a fine mesh strainer into a large bowl. Use a spoon or spatula to gently press the soup, separating the smooth liquid from any tomato skins and seeds for the perfect silky texture.
- Adjust Seasoning: Taste your gazpacho and adjust the seasoning with more salt or vinegar as needed, balancing the flavors to your preference.
- Serve Chilled: Chill the soup in the refrigerator for at least an hour before serving. Garnish with finely diced bell pepper, and fresh chives for added crunch and flavor. Serve cold with Grilled Cheese Chicken Sandwich or Bacon Grilled Cheese Sandwich.
Notes
- Choose the Best Ripe Tomatoes: For the richest flavor, always use fresh, ripe tomatoes. Avoid watery or underripe tomatoes, as they can dilute the soup and make it less flavorful.
- Bell Pepper Choices: I love using red bell peppers for their natural sweetness, but green bell peppers work well too if you prefer a more savory note.
- Vinegar Substitutes: If you don’t have sherry vinegar on hand, red wine vinegar is a great alternative that provides a nice tangy kick.
- Texture Preferences: Prefer a chunkier gazpacho? You can skip straining the soup and enjoy it with a heartier texture full of fresh vegetable bits.
- Chill Thoroughly: Gazpacho is best served well-chilled. Let it rest in the fridge for at least 1-2 hours before serving to let the flavors meld and the soup refreshingly cool.
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