Gazpacho - Cold Vegetable Soup (MyPlate Certified) | GOYA

Starters & Salads


Spanish Cold Soup

Traditional gazpacho, a classic chilled soup made from pureed fresh vegetables, comes from the south of Spain, where summers are notoriously hot, and vegetables are abundant. Choosing fresh, high-quality ingredients is the key to a delicious soup. Choose ripe, ruby red tomatoes, small, firm cucumbers and bright, crisp peppers. And always use GOYA® Extra Virgin Olive Oil, for a soup with a smooth, velvety texture and a well-balanced taste.

(Serving Size: About 1 cup soup - 180 Calories, 11g Fat (1.5g Saturated, 0g Trans); 30mg Cholesterol; 16g Carbohydrate; 5g Sugar; 4g Protein; 3g Fiber; 150mg Sodium)

Makes 6 Servings

Prep time: 20 min.

Total time: 25 min. plus chilling time


For the Soup:

3 slices white bread, crusts removed and discarded

1¼ cup cold water, divided

3 medium ripe tomatoes (about 2 lbs.), skinned, seeded and roughly

chopped (about 3¾ cups)

1 small cucumber, peeled, seeded and roughly chopped (about 1½ cups)

1 green bell pepper, seeded and roughly chopped (about 1 cup)

2 tsp. GOYA® Minced Garlic, or 4 cloves fresh garlic, finely chopped

¼ cup GOYA® Extra Virgin Olive Oil

1 tbsp. GOYA® Red Wine Vinegar

¼ tsp. GOYA® Adobo Light All-Purpose Seasoning with Pepper

For the Garnish:

1 small tomato, seeded and finely chopped (about 1 cup)

½ small red onion, finely chopped (about ½ cup)

½ green bell pepper, seeded and finely chopped (about ½ cup)

1 hard-boiled egg, finely chopped


1. Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water. Soak until bread is saturated, about 15 minutes. Squeeze water from bread, discarding soaking water.
2. In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic and ¼ cup water. Blend until well combined, about 1 minute. With motor running, add oil in steady stream until well blended. Stir in vinegar; season with Adobo Light.
3. Strain puréed soup through small-hole strainer into soup terrine, pressing firmly to pass all liquid through strainer; discard any solids. Cover terrine; transfer to refrigerator. Chill at least 1 hour, or up to 48 hours.
4. To serve, divide soup evenly among serving bowls. Garnish with tomatoes, onions, peppers and eggs.