Spanish Gazpacho Soup is a light, cool, refreshing soup from Spain. This soup is perfect for those hot summer days. This is one of those recipes that I MUST make every summer when I can get vine-ripened tomatoes. Very easy to prepare and so delicious! This is my version of the famous Spanish Gazpacho. Instead of blending the ingredients together until smooth, the vegetables are chopped.
The Spanish call Gazpacho “salad.” However, to an American it is a soup. The word gazpacho derives from Arabic and means literally “soaked bread.” This delicious soup is a cold tomato-based raw vegetable soup, originating in the southern region of Andalusia in Spain. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho), and parts of Latin America. On some menus in Spain, this soup is simply known as Tomato Soup. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.
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Please check out my Summer Salmon Dinner Party Menu (with recipes) using this refreshing and delicious Spanish Gazpacho Soup.
- 6 large tomatoes, peeled, seeded, and finely chopped*
- 1 large cucumber, peeled, seeded, and finely chopped
- 1 green bell pepper, cored, seeded, and finely chopped
- 1/2 medium sweet onion, minced
- 3 cups vegetable cocktail sauce
- 1 (14.5-ounce) can chicken stock or vegetable broth**
- 1 cup Homemade Tomato Salsa or other prepared tomato salsa
- 5 tablespoons wine vinegar or juice of 2 limes
- 1/4 to 1/2 cup olive oil (added for flavor, but can be omitted)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dill weed, dried, crushed
- 1 teaspoon basil, dried, crushed
- 1/2 teaspoon salt
- 1 clove garlic, minced
When preparing gazpacho, use the Mise en Place technique and assemble and measure out all the ingredients before starting your gazpacho.
In a large bowl, combine tomatoes, cucumber, bell pepper, onion, vegetable cocktail juice, vegetable or chicken broth, tomato salsa, lime juice, and olive oil. Add Worcestershire sauce, dill weed, basil, salt, hot pepper sauce, and garlic; stir until blended.
The Spanish like to add most of the gazpacho mixture to a blender and then blend until smooth. Then add the remainder of the coarse gazpacho mixture to the blended. Your choice on how you would like to do this step.
Refrigerate at least 4 hours or overnight before serving. NOTE: I usually place the prepared gazpacho soup in a large pitcher and store in my refrigerator. This takes up less room.
Soup can be stored in the refrigerator for up to 3 days before serving. Taste for final seasoning and adjust before serving.
Serve in chilled soup bowls.
* Learn How To Peel Fresh Tomatoes.
** Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.
Categories:International Regional Foods Soup, Stew, Chili & Chowder Recipes Spanish Summer Tomatoes Vegan Recipes Vegetable Soups