Cold Tomato Puree Soup Gazpacho with Croutons
A quick summer dish made from the most accessible ingredients! A simple recipe for a light tomato puree soup of blended vegetables with spices, herbs, and croutons that will surely please many and surprise with its wonderful taste!
Updated : 29 August, 2025
Easy
About 45 min.
Ingredients
1 kilograms
Tomato
1
Bell pepper
1
Cucumber
2
Garlic
50 milliliters
Olive oil
0.5 teaspoon
Red wine vinegar
0.33 teaspoon
Adjika
3 tablespoon
Lemon juice
150 grams
White bread
100 grams
Green onion
to taste
Cilantro
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the necessary ingredients with spices for this light cold reddish soup made from pureed fresh vegetables.
Step 2
For the summer tomato soup, take 2.2 lbs (1 kg) of ripe tomatoes and place them in a large bowl. Pour boiling water over them for 15 seconds, then drain. Once cooled slightly, make cuts and peel off the skin.
Step 3
Remove the stems from the tomatoes and cut them into large chunks. Place them in a large mixing bowl.
Step 4
Peel and rinse 1 bell pepper. Cut half of it into large pieces and add to the bowl with the tomatoes.
Step 5
Cut half of a peeled cucumber into large chunks and add it to the bowl, along with 2 garlic cloves cut into slices.
Step 6
Add 1/2 teaspoon wine or balsamic vinegar, 1/3 teaspoon Abkhaz adjika (or other chili paste), salt to taste, and 3 tablespoons lemon juice to the vegetables.
Step 7
Pour in some olive oil, add chopped green onion to taste, and blend everything with an immersion blender until smooth.
Step 8
Taste the soup, cover the bowl with a lid, and refrigerate until well chilled.
Step 9
Cut some white bread into small cubes and fry them in a skillet with olive oil over medium heat until crisp croutons form. Place in a deep bowl.
Step 10
For the vegetable topping, dice the remaining half of the cucumber and bell pepper into small cubes. Place them in a bowl, add finely chopped cilantro, salt, ground black pepper, olive oil, and mix well.
Step 11
Pour the chilled gazpacho into serving bowls. Add the vegetable topping and croutons to taste, then serve.
Step 12
Cooking deliciously and simply - enjoy the best homemade cold tomato gazpacho soup with croutons! Bon appétit, friends!