Chilled Gazpacho Soup 19+ Ways
Chilled soup recipes for the last days of summer
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Praise the Lord for tomato season! If you’re in the Northern Hemisphere, you’ll be in the thick of tomato heaven right now and we’re all the better for it, IMO.
One of my favorite recipes for the hot late summer days is gazpacho. That chilled southern Spanish soup is both refreshing and generous in style and flavor.
Gazpacho has become synonymous with “fancy” these days. I’m talking about shot glasses of the stuff served at nearly every wedding I’ve attended in the last decade.
But its roots are not fancy in the slightest. Like so many excellent dishes, gazpacho was born from necessity - a way to use up stale bread and overripe tomatoes. It turns the humble into the heavenly.
I’ve gone for an original “purist” recipe here, gleaned from my trips to Andalucia (and many, many gazpachos made and consumed over the years) but with plenty of adaptations to make it your own / fit whatever you have in your fridge and store cupboard.
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This recipe is best made beforehand because a) the flavours will develop and b) you can chill the soup in the fridge to make it super cold. If you’ve forgotten that lunch is supposed to be in 20 minutes however, you can make the soup right off the bat and it will be no less delicious.
For 4 people
Key: Bold = Capsule Pantry ingredients
6 good quality medium-sized tomatoes (or a similar weight of other tomatoes such as cherry or beef) chopped into chunks