Cooking: Gazpacho | Tomato and Cucumber Cold Soup | Spanish


Life is to be lived joyously! And so to another cold soup, this time from Spain. Long ago, this was almost a weekly ritual in our place. Visitors always received a bowl in summer!

Feel free to browse recipes from our Retro Recipes series. You might also like our Cold Soup recipes here and here. Or you might like to browse Spanish recipes here and here. Check out our easy Summer recipes here and here.


There are many variations of this Spanish cold soup. Some include bread for bulk, but this one is adapted from the famous Moosewood Cookbook. It is delightful on a hot summer’s day.

Serves 6

4 cups cold tomato juice 1 onion, well minced 2 cups tomatoes, diced
1 cup green pepper, minced 1 teaspoon honey 1 clove garlic, crushed
1 cucumber, diced 2 spring onions, chopped juice of 1/2 lemon and 1 lime (or the juice of 1 lemon)
2 Tablespoons red wine or red wine vinegar 1 teaspoon basil, dried, or 1 Tablespoon fresh, chopped 1 teaspoon tarragon, dried, or 1 Tablespoon fresh, chopped
1/4 cup parsley, chopped dash of cumin, ground dash of tabasco sauce
2 Tablespoons olive oil salt and black pepper

Combine all ingredients and chill for at least two hours. Serve with several ice cubes per plate.

The soup may also be pureed.


Browse some of our Summer recipes



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