The Best Cold Andalusian Soup Recipe

As every Andalusian, we are in love with gazpacho recipes, and we want you to try all of them.

The cold Andalusian soup is like the perfect mix of different types of vegetable gazpachos, and it will help you to stay fresh during the summer.

Keep scrolling down this article and find everything you need to know for making, storing, and serving this Spanish soup recipe.

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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts: 

• Yellow tomato gazpacho
• Cantaloupe Gazpacho
• Zucchini Gazpacho

Background of the Dish

Nowadays you can find thousands of innovative Andalusian gazpacho recipes, like the watermelon gazpacho or the cherry gazpacho, but the cold Andalusian soup is a great choice if you prefer a more traditional alternative.

The cold Andalusian soup is pretty similar to the old-timey gazpacho, but the twist is that you add different vegetables to the mix.

From carrots to cucumber and bell peppers, to the tomatoes that we all know and love, this gazpacho has it all.

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Things You’ll Need for Cold Andalusian Soup

The gazpacho ingredients that you will need are tomatoes, carrots, onion, garlic, bell peppers, and cucumber, alongside olive oil, and vinegar.

To prepare the Spanish summer soup you will need a food processor or blender.

Ingredients

• 1.5kg tomatoes
• 3 carrots
• 1 cucumber
• 1 zucchini
• 1 red bell pepper
• 1 green bell pepper
• 1 white onion
• 2 garlic cloves
• 1/2 cup (120ml) water
• 1/4 cup (60ml) olive oil
• 2 tablespoons sherry vinegar
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black ground pepper
• Fresh basil leaves (optional, for garnishing)

How to Make Cold Andalusian Soup – Step by Step Guide

1. To start making this cold Andalusian recipe you have to wash and cut the tomatoes. Some people prefer keeping the skin on (and if you clean them well you can do it too), but you can peel the tomatoes, and also discard the seeds.

2. Then, wash, peel, and cut the carrots, cucumber, and zucchini. Set them aside.

3. After that, peel and chop the onion. Also, peel and mince the garlic. If you want the garlic to have a softer taste, then cook it in a pan for 5 minutes.

4. Now, clean and chop the bell peppers. Remove the seeds and any inedible parts (and discard them).

5. Then, with the help of a food processor or blender, process the vegetables with water until you get a thick yet homogenous mixture.

6. After that, add the olive oil, vinegar, and seasonings and mix until you get a soup-like consistency. If you want your cold Andalusian soup to be thicker then add one slice of stale bread.

7. Now, pass the cold Spanish tomato soup through a strainer to remove any peel, seed, or thing that shouldn’t be there.

8. For the next step, take the gazpacho to the fridge and cool it for 2 hours before serving.

9. For the final step, you just have to serve the cold Andalusian cold tomato soup on deep plates, small bowls, or shots. As an optional garnish step, you can top the gazpacho with fresh basil leaves.

Substitution of Ingredients

The best part about this cold Andalusian soup is that it is basically a soup made with a mix of vegetables, so you can use any mix of your choice.

Of course, the main ones are tomatoes, but you can use different types of tomatoes (like the heirloom tomato gazpacho, for example).

This is a vegan gazpacho, but if you want it to be creamier (and you don’t follow a vegan diet) then add 1/2 cup cream cheese or heavy cream.

Lastly, if you like more other vegetables than tomatoes, then you can change this cold Spanish soup recipe and add a bigger amount of them, or follow the cucumber avocado gazpacho or the carrot gazpacho recipes.

Tips on Serving Cold Andalusian Soup

The cold Andalusian soup is commonly served during summer or spring, but you can serve it whenever you find good-quality fresh tomatoes.

This Spanish cold tomato soup can work as a main dish (serve it on a deep plate or small bowl), or also as an appetizer (shot glasses or smaller bowls are great alternatives in this case).

If you want to add more texture to the best tomato gazpacho you just have to top it with toasted nuts or bread croutons.

You can prepare a tapas table and serve this Spanish chilled soup with other soups like the salmorejo, bloody Mary gazpacho or cold shrimp soup.

Make sure you try other variations of gazpacho like the cold courgette soup, avocado tomato soup or bacalao gazpacho.

How to Store Cold Andalusian Soup

Some people argue that you can freeze the gazpacho, but we don’t recommend freezing the cold Andalusian soup.

Something that makes this recipe so great is that it uses fresh vegetables, and you can tell a big difference when you eat it fresh than when it was stored for too long.

For that reason, you should only store this traditional Spanish soup for up to 3 days in the fridge.

Then, once you are ready to serve it, just stir the cold Andalusian soup for a couple of seconds and enjoy it.

Recipe Card: Cold Andalusian Soup

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