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Spanish Gazpacho Soup: The Best Way To Use Tomatoes

by Gordon Keller

Gazpacho is a type of soup which originates from the Andalusian region of southern Spain. The soup is made of a blend of vegetables and typically served cold. Gazpacho is a very popular dish in Spain and is often eaten in the summer months due to its refreshing taste.

The ingredients in gazpacho vary depending on the region it is from, but the most common ingredients include: tomatoes, cucumbers, bell peppers, garlic, olive oil, bread, and vinegar. Gazpacho can be made with or without bread, but the bread is typically used to thicken the soup.


Spanish Gazpacho Soup Health Benefits

If you are like most people, you probably believe soup as a comfort food. Something warm and creamy that you can curl up with on a day. But what if soup could be a health food? A delicious way to get some essential vitamins and minerals into your diet? That’s what Spanish gazpacho soup is all about.

Gazpacho is not only delicious, but it is also good for you. Tomatoes are a good source of lycopene, which is an antioxidant that has been linked to a lower risk of cancer. Garlic is also a health food, as it has been shown to lower cholesterol and improve heart health. Olive oil is also good for you, as it is a healthy fat that can help to improve your cholesterol levels.

So, next time you are looking for a healthy and delicious soup, look no further than Spanish gazpacho!

Spanish Gazpacho Soup

Gazpacho is a cool, refreshing Spanish soup based on raw vegetables. This traditional recipe is both easy to make and perfect for a hot summer day.



– 1 English cucumber, peeled and diced
– 2 green bell peppers, diced
– 1 red onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon honey
– 1 teaspoon salt
– 1/2 teaspoon cumin
– 1/4 teaspoon black pepper
– 2 cups tomato juice
– 1/2 cup water



1) In a large bowl, combine cucumber, bell peppers, onion, garlic, olive oil, red wine vinegar, honey, salt, cumin, and black pepper.

2) In a blender or food processor, puree the vegetable mixture in batches until smooth.

3) Return the soup to the bowl and stir in tomato juice and water.

4) Cover and refrigerate for at least 2 hours, or overnight.

5) Serve chilled, garnished with diced avocado, diced tomatoes, and/or croutons, if desired.

Originally posted 2022-12-31 02:48:00.

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