• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Pinecones
  • Cinco de Mayo Recipes
  • All Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • 4th of July
  • Big Green Egg, Grilling & Smoking
  • All Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Grits and Pinecones » Recipes » Soup » Cold Spanish Soup (Gazpacho) Recipe

    Cold Spanish Soup (Gazpacho) Recipe

    September 8, 2020 by Sharon Rigsby 2 Comments

    Jump to Recipe Print Recipe
    Pinterest pin for Cold Spanish Soup.

    This recipe for Cold Spanish Soup, better known as Gazpacho, is hands down my favorite soup. And, my guess is once you make it, it will be yours too. Not only is Gazpacho full of healthy tomato and vegetable goodness, it only takes ten minutes to prepare!

    Two glass bowls full of cold Spanish soup.

    What is Gazpacho?

    Gazpacho (pronounced gaz·pa·cho) is a Spanish cold tomato soup made from tomatoes and other vegetables. It is a cold, refreshing, and best of all, healthy and hearty soup and very low in calories. It’s also good for lunch or dinner, and one of my “go-to” dishes, not only in the summer but all year long.

    Before the Gazpacho police chime in, this is not an authentic Spanish or Portuguese recipe, like Salmorejo, which typically includes toasted or stale bread. Instead, this is a quick and easy garden gazpacho that utilizes canned tomatoes and tomato juice along with fresh vegetables.

    Why you will love this recipe:

    1. Your food processor does all the heavy lifting, and all you have to do is mix everything and serve it.
    2. It’s quick and easy, and you can have a nutritious meal on the table in ten minutes flat.
    3. It’s a make-ahead wonder, and it gets better every day. 
    4. But the best part is, this cold Spanish soup only has 82 calories a serving!

    Here’s what you will need:

    Here’s a list of the ingredients: bell peppers, a cucumber, a small onion, a can of diced tomatoes, a can of diced tomatoes and green chilies, garlic, tomato juice, red wine vinegar, lemon juice, olive oil, and kosher salt and pepper.

    A food processor or some type of chopper makes this recipe a breeze to prepare. 

    Fresh tomatoes, cucumber, garlic, onion and other ingredients for soup.

    Here’s how to make it:

    First, roughly chop up two bell peppers and then finely chop them using a food processor fitted with a steel blade.  Remove the chopped peppers after processing and put them in a large bowl. Repeat this process with the cucumber and onion.  

    You don’t need to wash out the bowl of the food processor between vegetables.  Pulse about eight to ten times each or until the vegetables are in small pieces.

    Chopped up cucumbers in the bowl of a food processor.

    Add the diced tomatoes, diced tomatoes and green chilies, garlic, tomato juice, red wine vinegar, lemon juice, and olive oil to the bowl with the chopped vegetables. Stir and add 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper.

    Chopped onion, bell peppers, tomatoes, and cucumbers in a white bowl.

    Optional: If you like things spicy, add a few drops of hot sauce. 

    You can eat the soup right away, or cover and store in the refrigerator for up to four days. 

    A glass bowl full of gazpacho.

    Optional toppings:

    You have lots of choices in the topping department: homemade or purchased croutons, chopped fresh basil, thyme, rosemary, or dill are great choices, as is sour cream. From time to time, I’ll even add a sprinkling of Cheez’Its or crushed tortilla chips. I also like to hold out a tablespoon or so of the chopped veggies and use that as a garnish. 

    Feel free to add what you and your family like.  

    Variations: 

    Depending on what you have on hand, you might want to substitute ingredients or create a personalized version of this garden gazpacho.

    Consider either adding or replacing all or some of the tomatoes with mango, watermelon, or strawberries. 

    Add additional veggies. Corn and squash are excellent additions. 

    And, finally, if you like heat, add a chopped up jalapeno. 

    Storage and leftovers:

    This cold Spanish soup only gets better with age. Leftovers are delicious and should be stored in a covered container in the refrigerator for up to four days. It can also be frozen for up to three months.   

    Sharon’s tips:

    I like my Gazpacho chunky; if you prefer a smoother soup, once you make it, place it in batches in your blender and puree until smooth. Or, you can use an immersion blender to do the same thing. 

    You can substitute fresh tomatoes for the canned. If you do use fresh tomatoes, dice them very small and add one-half cup of tomato juice and one-half cup of water. 

    For some crazy reason, my husband doesn’t care for chilled soups. So, I have been known to heat it and call it vegetable soup. Please don’t tell him it’s Gazpacho! 

    This recipe, as written, is a little spicy because of the can of tomatoes and green chilis (Rotel). I use the original version. You can increase the spice factor by adding a few drops of hot sauce, or you can decrease it by using the mild version of Rotel. Or, you can leave it out altogether.  

    This recipe calls for an English or hothouse cucumber that does not need to be seeded or peeled. If you are using a regular cucumber, be sure to peel and seed it first. To do this, first, peel it and slice it in half lengthwise, then take a small spoon and scoop out the seeds and discard them. 

    More soup recipes:

    If you like this recipe, I know you will love my easy Chilled Watermelon Gazpacho too. Other quick and easy soups you might enjoy include Creamy Roasted Tomato Soup, Ultimate Fresh Corn and Blue Crab Bisque, Quick and Easy Mexican Pork Stew, and Tomato Tortilla Soup.

    If you need more menu ideas, check out all of my soup recipes here:

    ★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    Cold Spanish Soup in glass bowls.
    Print Pin
    4.41 from 5 votes

    Easy Cold Spanish Soup Recipe

    This recipe for Cold Spanish Soup, better known as Gazpacho, is hands down my favorite soup. And, my guess is once you make it, it will be yours too. Not only is Gazpacho full of healthy tomato and vegetable goodness, it only takes ten minutes to prepare!
    Course Appetizer, Breakfast/Brunch, Main Dish, Side Dish
    Cuisine International
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8 servings
    Calories 82kcal
    Author Sharon Rigsby

    Ingredients

    • 2 green or red bell peppers seeded and coarsely chopped
    • 1 English cucumber unpeeled and coarsely chopped
    • 1 sweet onion peeled and coarsely chopped
    • 14.5 ounces diced tomatoes canned
    • 10 ounces diced tomatoes and green chilies I like Rotel
    • 2 teaspoons garlic chopped
    • 4 cups tomato juice
    • 4 tablespoons red wine vinegar
    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil
    • 1/2 teaspoon Kosher salt
    • 1/4 teaspoon ground black pepper

    Instructions

    • Roughly chop up two bell peppers and then finely chop them using a food processor fitted with a steel blade.  Remove the chopped peppers after processing and put them in a large bowl. Repeat this process with the cucumber and onion.  
      You don't need to wash the bowl of the food processor out between vegetables.  Pulse about eight to ten times each or until the vegetables are in small pieces. 
    • After processing all of the vegetables, add them to a large bowl and add the diced tomatoes, diced tomatoes and green chilies, garlic, tomato juice, red wine vinegar, lemon juice, and olive oil. Stir well and add salt and pepper. Taste and add additional salt and pepper if you think it needs it.
    • Optional, add toppings or garnish, and serve at room temperature or chilled.

    Notes

    I like my Gazpacho chunky; if you prefer a smoother soup, once you make it, place it in batches in your blender and puree until smooth. Or, you can use an immersion blender to do the same thing. 
    You can substitute fresh tomatoes for the canned. If you do use fresh tomatoes, dice them very small and add one-half cup of tomato juice and one-half cup of water. 
    For some crazy reason, my husband doesn't care for chilled soups. So, I have been known to heat it and call it vegetable soup. Please don't tell him it's Gazpacho! 
    This recipe, as written, is a little spicy because of the can of tomatoes and green chilis (Rotel). I use the original version. You can increase the spice factor by adding a few drops of hot sauce, or you can decrease it by using the mild version of Rotel. Or, you can leave it out altogether.  
    This recipe calls for an English or hothouse cucumber that does not need to be seeded or peeled. If you are using a regular cucumber, be sure to peel and seed it first. To do this, first, peel it and slice it in half lengthwise, then take a small spoon and scoop out the seeds and discard them. 

    Nutrition

    Calories: 82kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 172mg | Potassium: 609mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1619IU | Vitamin C: 72mg | Calcium: 57mg | Iron: 2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
    Don't miss any recipes!Subscribe to Grits and Pinecones.

    **This post was the very first recipe on my blog, originally published on August 6, 2015. It was republished today, five years later on August 8, 2020, with new photos and expanded directions and tips. 

     
    « Ultimate Baked Pesto Chicken Breasts – Four Ingredients
    Crab Stuffed Shrimp Recipe »

    Reader Interactions

    Comments

    1. Carolyn G Haley

      September 09, 2020 at 11:37 am

      I haven’t made this all summer and I love it especially on these HOT September days. Thanks for the reminder and I will try your recipe. My mother made Gazpacho all the time.
      Carolyn

      Reply
    2. Ashley

      September 09, 2020 at 9:09 am

      5 stars
      That is so pretty and looks so light and refreshing.. YUM!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

    • Classic Southern Potato Salad
    • Best Southern Crispy Fried Oysters
    • Blackened Grouper
    • Quick and Easy Hoe Cakes (Fried Cornbread)

    See all of my recipes →

    4th of July recipes:

    • Red White and Blue No-Bake Icebox Cake
    • 38 Easy 4th of July Recipes and Menu Ideas 2022
    • Easy Southern Tomato Pie
    • Easy Old-Fashioned Southern Peach Cobbler

    See more 4th of July recipes →

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    More Recipe Categories

    • Appetizer Recipes
    • Beef Recipes
    • Bread Recipes
    • Breakfast Recipes
    • Chicken Recipes
    • Cocktail Recipes
    • Condiments, Jams, Jellies, Sauces, and Salad Dressings
    • Dessert Recipes
    • Game Day and Tailgating Recipes
    • Healthy Recipes

    More…

    • Lunch Recipes
    • Main Dish Recipes
    • Pork Recipes
    • Salad Recipes
    • Seafood Recipes
    • Side Dish Recipes
    • Snack Recipes
    • Soup Recipes
    • Southern Recipes
    • Southern Peas (Cowpeas) Recipes

    Grits and Pinecones

    • About
    • Contact
    • Privacy Policy
    • Legal Disclaimer

    Copyright © 2022 Grits and Pinecones® · Privacy Policy · Legal Disclaimer

    • 704Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    1229 shares