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Spanish Cold Tomato Soup (Vegan Gazpacho Andaluz)

Allison Johnston | 06 July, 2020

            Spanish Cold Tomato Soup (Vegan Gazpacho Andaluz)

  • 6 large Fresh Vine Ripened Tomatoes
  • 1 Cucumber - peeled and chopped
  • 1 Clove Garlic
  • 1 Small Shallot or Onion - optional
  • 1/2 cup cooked chickpeas 
  • 1 Tsp Sherry Vinegar- you may use plain or any other variety
  • 4 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 2 Cups of Water


  1. Cut the tomatoes in half and grate them - discard the skins.
  2. Add the grated tomatoes in a blender along with chopped cucumber, garlic, shallot, vinegar and pulse to form a smooth consistency.
  3. Add chickpeas, olive oil, salt, pepper and pulse till it gets mixed and smooth.
  4. Strain the soup into a jar or large pan.
  5. Store in fridge for chilling further or transfer to serving glasses, decorate with  cheese and cilantro.
  6. Serve Fresh or Chilled.