Best Gazpacho with Canned Tomatoes Recipe

The Spanish Gazpacho is a well-known Andalusian food that went through a lot of changes when it comes to its ingredients.

And when it comes to cooling down during the summer months, there’s no better way to do it than a chilled gazpacho with canned tomatoes.

Of course, this Spanish soup recipe can be done with canned tomatoes and it’s way faster. Now let’s how it is done.

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

• Spicy gazpacho
• Beet gazpacho
• Cold cauliflower soup

Background of the dish

In the VIII century, it became a typical food in Seville, but instead of tomatoes, the gazpacho ingredients were garlic, olive oil, salt, and vinegar.

By the XV century, the gazpacho soup made its way into popular culture by being mentioned in the classic Spanish novel Don Quijote de la Mancha.

Nowadays, it is served fresh on the hot summer days and if you ever wonder what to eat on Malaga, this is the dish you’ll most likely get recommended. This recipe is a variation of the traditional Gazpacho recipe using canned tomatoes.

Thus if you’re wondering if you can make gazpacho with canned tomatoes, it’s definitely possible and tasty!

If you love the taste of traditional gazpacho soup, make sure to check out our list of the best Andalusian foods to try at least once!

How to make Gazpacho with Canned Tomatoes – Step by Step

To make this Gazpacho recipe you will need the following ingredients:

• 1/2 onion (peeled and chopped)
• 2 cloves of garlic 
• 800gr of canned tomatoes
• 1/2 cucumber (diced)
• 4 tablespoons of extra virgin olive oil
• 1 teaspoon of white or Sherry vinegar
• 1/2 lemon (juiced)
• 1 red pepper (diced, without seeds)
• Ice cubes (optional)

1. The first thing you need to do to get started with this easy gazpacho recipe is to wash and clean the fresh vegetables. Make sure that your onion and peppers are properly cleaned since there’s no cooking on this recipe and you have to prevent any dirt from getting into your gazpacho.
2. Once everything is completely clean you can proceed to chop the onion and garlic into small pieces. Grab the pepper and cucumber and cut them into cubes, save a little bit to add when the gazpacho is ready, this way your soup will gain more texture.
3. In a large bowl place your gazpacho’s canned tomatoes, garlic, onion, pepper, and cucumber, and with a stick blender (or a food processor) process until you get a smooth consistency, it should be a little bit thick.
4. To the previous mixture add salt, vinegar, lemon juice, and olive oil and blend all of the ingredients again until the oil is completely incorporated, and at this point, you should get the soup consistency. If the weather is really hot, you can add some ice cubes (one cup max.) to cool the gazpacho faster, but make sure you don’t get an extremely liquid consistency.
5. Now you can add the previously reserved cucumber and pepper and mix it into your soup to add texture. Then take it to the fridge and let it cool for at least one hour, it can last up to 24 hours in the fridge. And that’s it! Your best tomato gazpacho recipe is ready!

Related: Easy & healthy Spanish vegetable soup

Substitution of ingredients

There are different ingredients that you can add or substitute and you will still get a wonderful gazpacho with canned tomatoes.

If your canned tomatoes are too bitter, you can add one teaspoon of sugar to balance the flavor. Also, if you are looking for a more complex taste, you can add chopped herbs, such as parsley, cilantro, or basil.

There are other ingredients that you can add if you want to elevate the flavor. For example, you can add a little bit of chili sauce to make a spicy twist on the classic gazpacho recipe.

Or to get a more fulfilling plate you can add some Iberico ham and a hard-boiled egg (both chopped into small pieces).

If you don’t want to wait so long to eat the soup, you can put some ice cubes with the rest of the ingredients so the gazpacho will be immediately cold.

Only add a few ice cubes, because the main liquid element of this gazpacho comes from the tomato which also helps enhance the flavor.

If you are looking for an easy and refreshing summer soup, make sure to try our watermelon gazpacho recipe or our cucumber gazpacho recipe which is just as fresh and delicious.

Tips on Serving Gazpacho with Canned Tomatoes

This quick gazpacho can easily be turned into a professional-looking dish. For example, once served you can add some grated parmesan cheese, and for more texture, you can add chopped almonds right before serving it. 

Also, you can cut some bread cubes and place them on top of your gazpacho, or set them aside so people can dip them into the soup.

One hour of chilling is enough, but if you are looking for the perfect fresh soup 3 to 5 hours would be the ideal time.

For additional inspiring traditional recipes, check out our guide on the best dishes in Cordoba, Spain.

How to Store Gazpacho with Canned Tomatoes

There are different ways to store your gazpacho according to the weather. If you live in a really hot area or you don’t have much time to wait before eating your soup, it is recommended to serve it portioned.

This means put it on the same plates you are going to serve it, this way every part of the soup will get the same amount of cold and it will cool at the same time.

If you have enough time to let it 3 to 5 hours on the fridge then you can fridge it on the same bowl where you cook it, and serve it later on each individual plate.

Since this is supposed to be a fresh recipe, it is not recommended to freeze it because most of the refreshing flavors will be gone.

If you enjoyed this recipe, make sure to check out our chunky gazpacho recipe from Spain or the gazpacho without tomatoes.

Spanish Gazpacho with Canned Tomatoes – Recipe Card

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