Spanish Cold Vegetable Soup Recipe

It is time to add more vegetables to your everyday meals, and cold soups are the best alternatives.

The cold vegetable soup is a bit different from the classic gazpacho, but you will love it as soon as you try it.

To learn how to make this Spanish soup recipe, plus some extra tips, keep reading this article and find everything you need to know about the famous Andalusian recipe.

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

• Cold asparagus soup
• Beet gazpacho
• Chunky gazpacho

Background of the Dish

The traditional gazpacho recipe was created thousands of years ago in Southern Spain, where it was made with mortar and pestle and its main ingredients were tomatoes and olive oil.

The cold vegetable soup is a modern spin on that classic recipe, as you add carrots and other vegetables to the mix.

To make your life easier, nowadays this soup is made with a blender or food processor, and you can chill it in the fridge to enjoy it super cold.

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Things You’ll Need for Cold Vegetable Soup

To make this easy gazpacho soup recipe you will need tomatoes, carrots, onion, bell pepper, garlic, cucumber, and olive oil as the main ingredients.

For the equipment, you will need a blender or food processor to prepare the cold vegetable soup.

Ingredients

• 1 kg ripe tomatoes
• 1 cucumber
• 1 red bell pepper
• 1 white onion
• 2 garlic cloves
• 2 carrots
• 1/2 cup (120 ml) extra virgin olive oil
• 1/4 cup (50 ml) white wine vinegar
• Salt to taste
• 2 slices of stale bread
• Water (optional, to adjust consistency)

How to Make Cold Vegetable Soup – Step by Step Guide

1. To start making this vegetable gazpacho soup recipe you have to wash the tomatoes, cucumber, red pepper, carrots, and onion. Also, peel and mince the garlic.

2. After that, peel and chop all the vegetables into large pieces and place them in a large container. They don’t have to be of the same size, as you will blend them later.

3. Now using a blender or food processor, blend all the ingredients until you get a mixture of vegetable chunks. It should be similar to a thick puree.

4. Then, add the chopped stale bread to the vegetables and blend for a few seconds.

5. For the next step add olive oil, vinegar, and salt to taste, and blend everything again. If you want the Spanish chilled soup to be more liquid, add a few splashes of cold water.

6. Now pass the vegan gazpacho through a strainer to remove any skin or seeds that may have remained.

7. For the final step, just pour the cold vegetable soup into a bowl and take it to the fridge for an hour to cool. Then you can serve it on a deep plate, small bowls, or as you prefer.

Substitution of Ingredients

If you want to make this cold vegetable soup at home but you don’t have all of the ingredients don’t worry, some of them are replaceable.

When it comes to the gazpacho ingredients, you can use almost any vegetable, or even add fruits to the mix, so feel free to play as much as you like with that.

The tomatoes are the base for this Spanish cold tomato soup, but you can use canned tomatoes if you can’t find fresh ones.

For a more innovative take on the gazpacho recipe, you can take inspiration from fruity gazpachos like the watermelon gazpacho or the cherry gazpacho and add those ingredients to this cold vegetable soup for a sweeter taste.

Don’t miss the avocado tomato soup or the cold courgette soup recipes, that are super easy to make and very nutritious.

Tips on Serving Cold Vegetable Soup

The cold vegetable soup can be served at lunch or dinner, and as a main ingredient or as an appetizer.

You have to serve it cold, and you can speed up the cooling process by taking the gazpacho to the fridge for 20 minutes before serving (this is a great tip, especially on hot summer days).

To make the carrot gazpacho even better, you can top it with toasted nuts, some shredded parmesan cheese, or some slices of pan-fried serrano ham.

You can prepare this cold vegetable soup as tapas, and serve it in small shots with other Spanish cold soups like the bloody Mary gazpacho or the cucumber gazpacho.

The heirloom tomato gazpacho and the cold Andalusian soup are other tasty and super flavourful gazpachos that you must try this summer.

How to Store Cold Vegetable Soup

You can’t store the cold vegetable soup for too long as well as other cold soup recipes, like the cucumber avocado gazpacho or the zucchini gazpacho.

The Spanish summer soup can last up to 2 days in the fridge if you cover it completely with plastic wrap.

The plastic wrap has to be in contact with the top of the tomato carrot soup, that way it won’t form a crust on top.

Keep in mind that the main characteristic of the Spanish cold tomato soup is that it is fresh, and you can have it ready in less than 30 minutes, so the best thing to do is to prepare it and enjoy it the same day.

Recipe Card: Cold Vegetable Soup

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