Spanish Cold Cauliflower Soup Recipe

The best part about the Andalusian gazpacho is that it has so many shapes and forms that you can always find a new one.

If you are looking to switch things up from the authentic gazpacho recipe, but you still want a classic dish, then the cold cauliflower soup is for you.

It is super simple to make, and if you follow the tips and tricks that we give you in this article you will nail this Spanish soup recipe on your first try.

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

• Cucumber gazpacho
• Cold vegetable soup
• Chunky gazpacho recipe

Background of the Dish

The tomato gazpacho is a staple Andalusian recipe, but as time went by people started playing more and more with the ingredients.

One of the easiest gazpacho versions to make is the cold cauliflower soup, where cauliflower is the main ingredient.

Is a great alternative to the classic recipe, especially because it has a softer and more neutral flavor, so people with different food preferences can enjoy it.

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Things You’ll Need for Cold Cauliflower Soup 

To make this cold cauliflower soup you will need cauliflower as the main ingredient, and olive oil, vinegar, and some bread slices too.

When it comes to the equipment, you will need a blender or food processor to make the recipe.

Ingredients

• 1 large cauliflower (about 1.2 kg)
• 2 slices white bread
• 2 garlic cloves
• 1/2 cup (100 ml) extra virgin olive oil
• 1/4 cup (50 ml) white wine vinegar
• Salt and pepper (to taste)
• Cold water (amount needed)

How to Make Cold Cauliflower Soup – Step by Step Guide

1. To start making this Spanish chilled soup you have to wash the cauliflower and cut it into large cubes. Discard the central stem and outer leaves.

2. Now grab a large pot, fill it with water to cover the pieces, and bring it to a boil with a sprinkle of salt. Also, add the cauliflower and cook over medium heat until tender. This will take from 15 to 20 minutes.

3. In the meantime, soak the bread slices in a little water to soften them. You can do this with milk if you prefer, though in that case, it wouldn’t be a vegan gazpacho recipe.

4. After that and once the cauliflower is cooked, remove it from the water and let it cool to room temperature. You can speed up this process by taking it to the fridge.

5. Then, gently squeeze excess water from bread slices and place in a large mixing bowl.

6. For the next step in this cold cauliflower soup recipe, you have to add the peeled garlic cloves, olive oil, and vinegar to the bowl.

7. Now, add the cooked and cooled cauliflower to the bowl with the other ingredients. Add salt to taste.

8. With the help of a blender or food processor, blend all ingredients until smooth and creamy. If necessary, you can add a little cold water until you get the desired consistency.

9. Then, taste the pureed cauliflower soup and adjust the amount of salt and vinegar if necessary.

10. After that, take the cold cauliflower soup to a bowl or airtight container and refrigerate for at least 2 hours, or until well chilled.

11. For the final step, just serve the chilled cauliflower soup in individual deep plates or small bowls.

Substitution of Ingredients

We know for a fact that this cauliflower gazpacho recipe will soon become one of your favorites because you can make a lot of changes to the ingredients.

When it comes to the cauliflower gazpacho ingredients the easiest ones to change are the olive oil for regular vegetable oil, and white vinegar for any type of your choice.

For more flavors, you can add onion, bell peppers, or spices like paprika and chili flakes.

If you want to add more liquid to this cold cauliflower soup but you don’t want to add more water then you can add 2 clean and cut tomatoes, that way the flavor will be more similar to the Spanish cold tomato soup.

To learn more about gazpacho recipes with innovative ingredients, feel free to check the strawberry gazpacho, the Spanish cold peach soup, and the bloody Mary gazpacho.

Tips on Serving Cold Cauliflower Soup

The cold cauliflower soup can be served at lunch or dinner all year round.

Although it is known for being a cold Spanish summer soup, you can serve it hot too, in that case, we recommend adding one cup of milk or heavy cream while cooking it to reach a creamier consistency.

This is a recipe for vegan gazpacho but to give a hearty twist you can serve this cauliflower soup with bacon.

To keep this healthy cauliflower soup a low-calorie one, you can serve it with toasted nuts to add extra texture.

Give a go to the easiest cold vegetable soup and the cold Andalusian soup with a lot of fresh veggies for a boost of vitamins.

Lastly, you can serve it as tapas with other Spanish cold soups, like the beet gazpacho, the avocado gazpacho, and the gazpacho with canned tomatoes.

How to Store Cold Cauliflower Soup

One advantage that the cold cauliflower soup has over other gazpachos, like the mango gazpacho from Axarquia or the watermelon gazpacho, is that you can store it for a longer amount of time.

First, you can store the cauliflower gazpacho in the fridge and place it in a bowl covered with plastic wrap for up to 3 days.

You can also freeze the cold cauliflower soup for up to 15 days, and then just let it thaw overnight in the fridge.

We always recommend storing the gazpacho covered with plastic wrap in contact with the top of the cold soup so it doesn’t form a thick crust.

Recipe Card: Cold Cauliflower Soup

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