Hi! I’m Cassandre, and today on Caramel Loafing, I’m sharing a refreshing summer favorite from southern Spain—Gazpacho (Andalusian Gazpacho, Gazpacho Andaluz), a classic chilled tomato soup that’s perfect as a light appetizer during hot weather.
Gazpacho is one of Spain’s most iconic and beloved summer dishes. It originates from Andalusia, the sun-drenched southern region where summers are long and intensely hot. Thankfully, tomatoes are at their peak during this time, and locals rely on cold soups like gazpacho to cool down and awaken the appetite—all without having to turn on the stove.
This soup is wonderfully simple to prepare—most of the work happens right on the cutting board. Unlike many Asian dishes that feature cold noodles or salads, cold soups are rarely found in traditional Chinese cuisine, so the first sip might feel unfamiliar. If you're trying it for the first time, enjoy it with crusty bread for a familiar touch.
For this recipe, we’re following the classic Andalusian-style gazpacho made with a fresh tomato base. Since the soup is raw and vegetable-forward, we highly recommend using organic ingredients if available. While it’s tempting to drink it immediately after blending, chilling the soup for a few hours (or overnight) allows the flavors to meld beautifully and enhances its frosty, refreshing texture.
“This soup is best served cold,” as the Spanish like to say. In fact, gazpacho tastes even better the next day, so feel free to make it in advance. If you're craving a taste of the Mediterranean summer, this is one recipe you won’t want to miss.
More refreshing ideas: If you loved this chilled and revitalizing Spanish Gazpacho, you’ll also enjoy these summer-perfect desserts and treats:
A dreamy, airy dessert that melts like a cloud: Mango Kiwi Pavlova
Bright, tangy, and irresistibly refreshing: Lemon Bars
A versatile and fruity sauce you’ll want to make again and again: French Blueberry Compote
Light, creamy, and perfectly smooth: Mango Panna Cotta
Classic Gazpacho Recipe (Spanish Chilled Tomato Soup)
Gazpacho Ingredients (Organic Produce Recommended)
Yields: 4–5 servings (about 150ml per serving)
- 420g (14.8 oz) tomatoes (a mix of beefsteak and cherry tomatoes works great)
- 75g (2.6 oz) cucumber (large or small)
- 35g (1.2 oz) green bell pepper
- 35g (1.2 oz) red bell pepper
- 20g (0.7 oz) red onion
- 2g (0.07 oz) garlic (1 small clove)
- 2 slices day-old bread (about 22g / 0.8 oz)
- 12g (0.4 oz / 1.5 tbsp) extra virgin olive oil
- 12g (0.4 oz / 1 tbsp) sherry vinegar
- Salt, to taste
- A pinch of black pepper
- Garlic croutons, to garnish
Garlic croutons are easy to make and can be used in many dishes like Caesar salad, mushroom soup, or pumpkin soup. Store extras in an airtight container.
How to Make Spanish Gazpacho
- Cut the day-old bread into small cubes and set aside.
- Remove the stems and seeds from both peppers. Cut away the white ribs and chop into chunks.
- Dice the red onion.
- Peel and slice the garlic clove.
- Peel the cucumber and slice it into small pieces.
- Remove the tomato stems and chop into chunks.
- Place all the vegetables into a blender (or use a food processor or immersion blender). Blend until smooth. If your appliance is small, blend in batches.
- Add the bread cubes to the soup and let them soak for a few minutes. Then add olive oil, sherry vinegar, salt, and black pepper. Blend again until silky and fully emulsified.
- Taste and adjust seasoning as needed.
- For a smoother texture, pass the soup through a fine-mesh sieve to remove tomato skins and seeds. Chill in the fridge for at least 3–4 hours, or ideally overnight, before serving.
- To make garlic croutons: Cut a baguette into bite-sized pieces.
- Mince garlic and mix it with olive oil. Drizzle over the bread cubes and toss well.
- Spread the cubes on a baking sheet. Season with black pepper, Parmesan cheese, and a pinch of salt if desired.
- Bake in a preheated oven at 338°F (170°C) for 12–14 minutes, or until golden and crisp.
- Let the croutons cool completely before storing or using.
- To serve, ladle the chilled gazpacho into bowls or glasses. Top with diced tomato, cucumber, croutons, and a final drizzle of olive oil. For an extra-refreshing touch, add a couple of ice cubes—just like the locals do!
Watch the full video tutorial here: Classic Spanish Gazpacho Recipe