Tasty recipes for Spanish cold soup! Do you know gazpacho? Get inspired in our article

Looking for something that fills you up and refreshes you at the same time?

Make one of these delicious recipes for Spanish gazpacho, otherwise known as cold soup!

You will like them all! They are so refreshing.

Classic gazpacho soup

This original recipe for cold soup will not only refresh you, but also supply the necessary fluids during hot summer days.

What will we need

• 1 kg ripe Roman tomatoes (halved and pitted)
• 500 g cucumbers (peeled and seeded)
• 1 medium green bell pepper (seedless)
• ½ small red onion (peeled)
• 2 small garlic cloves (peeled)
• 3 tablespoons of olive oil
• 2 tablespoons of sherry vinegar
• 1 teaspoon fine sea salt
• ½ teaspoon of black pepper
• ½ teaspoon of ground cumin
• 1 thick slice of white bread (crust removed)

For garnish (optional)

• homemade croutons
• chopped fresh herbs
• a drop of olive oil
• leftover chopped gazpacho ingredients

Method

• Blend all ingredients together in a blender or food processor.
• Blend for 1 minute or until soup reaches desired consistency.
• Taste and season with salt, pepper and/or cumin if needed.
• Refrigerate in a sealed container for 3 to 4 hours until completely chilled.
• Serve the gazpacho chilled, garnished with your choice.

Gazpacho with watermelon

This Cold Watermelon Soup recipe is the perfect balance of savory and sweet, full of nice fresh ingredients and is always so refreshing.

What will we need

• 700 g of diced fresh watermelon
• 3 large Roma tomatoes (halved and pitted)
• 200 g cucumbers (peeled and seeded)
• 1 medium red pepper, seedless
• ½ small red onion (peeled)
• 2 small garlic cloves (peeled)
• 20 g of fresh mint leaves
• 3 tablespoons of olive oil
• 3 tablespoons sherry vinegar
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• ¼ teaspoon ground cumin
• 1 thick slice of white bread (crust removed)

For garnish (optional)

• homemade croutons
• chopped fresh mint
• a drop of olive oil

Method

• Blend all ingredients together in a blender or food processor.
• Blend for 1 minute or until soup reaches desired consistency.
• Taste and season with salt, pepper and/or cumin if needed.
• Refrigerate in a sealed container for 4 hours until completely chilled.
• Serve chilled.

Corn gazpacho with salmon and rice croutons

This cold corn and salmon soup recipe is one of the best you’ll ever taste. It all depends on the right vegetables and spices. With our procedure, you will reach perfection.

What will we need

• 125 g short-grain white sushi rice
• 1 tablespoon rice vinegar optional
• 2 coarsely chopped yellow tomatoes
• 1 yellow bell pepper (chopped and sliced)
• 200 g of corn (peeled and removed from the kernels)
• 1 jalapeño (sliced)
• 1 lime
• 2 tablespoons of white wine vinegar
• 2 tablespoons of olive oil
• ½ cup sunflower oil
• 500 g of salmon
• Salt
• black pepper to taste

Method

• Cook the rice in a rice cooker or on the stove according to the instructions on the package.
• Preheat the oven to 150 degrees.
• When the rice is ready, drizzle the rice vinegar over it and stir.
• Then, with a wet hand, press the rice into the molds to form 2 cm high patties. Put them in the freezer for 15 minutes.
• Add tomato, bell pepper, corn kernels, jalapeño and juice of one lime to blender.
• Add vinegar and olive oil, blend until you get a smooth soup.
• If your soup is too thick, add 2 tablespoons of ice water as needed.
• Pour the gazpacho into a bowl, season with salt and pepper to taste and add olive oil as needed.
• Put in the fridge to cool.
• Place the whole sheet of salmon on a baking sheet lined with baking paper. Season with salt and pepper and bake at 150 degrees for 14-15 minutes.
• While the salmon is cooking, bring a cast iron skillet to medium-high heat. Add sunflower oil.
• Fry the frozen rice cakes for about 2-3 minutes on each side or until golden brown.
• Remove the salmon from the oven and cut it into large pieces.
• Put a portion of the cooled soup in a bowl.
• Add the sliced and fried rice croutons, then add the large chunks of salmon.
• Finally, drizzle with olive oil and grate black pepper!

Cold almond soup

This recipe is for the so-called white almond gazpacho. Taste its unconventional form. You will see how it tastes!

What will we need

• 170 g of blanched almonds
• 720 ml of cold water
• 1 to 2 medium cloves of garlic
• 225 g of fresh crustless rustic bread
• salt
• 1 ½ sherry vinegar
• 1 ½ tablespoons of virgin olive oil

For decoration

• Green seedless grapes
• crushed roasted almonds
• slices of fresh mint

Method

• In a blender, combine the almonds with the water and garlic and blend on high speed.
• Add the bread and mix until the mixture is very smooth.
• Season with salt, then stir in the vinegar and olive oil.
• If you are using a less powerful blender, you may need to pass the soup through a fine sieve at this point.
• Place the soup in a sealed container and refrigerate until well chilled, at least 2 hours but up to 2 days.
• To serve, cut the grapes into smaller pieces and sprinkle with almonds, mint and just enough olive oil to coat. Season with salt.
• Shake or stir the soup well. Check the consistency and dilute with cold water if necessary.
• Top with grapes and drizzle lightly with olive oil.

What to avoid when preparing gazpacho?

Overworking the ingredients: Gazpacho should have a slightly chunky texture, so be careful not to mash the ingredients too much.

Using unripe or overripe vegetables: The taste of the soup will depend on the quality of the ingredients, so use fresh, ripe vegetables for the best taste.

Skipping the bread: Bread is a key ingredient in gazpacho because it helps thicken the soup and give it a creamy texture.

Using too much vinegar: Gazpacho should have a balance of flavors, so be careful not to add too much vinegar that might overpower the other ingredients.

Improper seasoning: Taste the soup before serving and season as needed.

Do not refrigerate the soup before serving: Gazpacho is usually served chilled, so be sure to refrigerate the soup for at least a few hours before serving to allow the flavors to meld.