For the record, and before someone @’s me for suggesting otherwise, this soup is technically not a gazpacho–it’s what Spaniards would call a salmorejo. But it is gazpacho adjacent, with many of the same key ingredients but the inclusion of lots of vegetables. And, I mean, toddler gazpacho – it’s just a lot of fun for your bubbling youngster to say.
But let’s talk about the add-ins, because they not only make the soup but also make it something closer to a meal. Ricotta (or whatever soft cheese you choose) adds creaminess, and depth; the addition of bread gives the soup its thicker, deeper texture. The hard-boiled egg on top, a nod to how things are done in Spain, provides some different textures and fun, and more protein to boot. You can, of course, remove these components and serve a chilled mostly-tomato soup; this one just eats more like a meal.
(Check out our other great soup recipes!)
Ingredients Overview
This toddler-friendly chilled soup is loaded with veggies—cucumber, red pepper, cherry tomatoes—blended with bread and soft cheese (or ricotta) for a creamy texture. A splash of low-sodium chicken broth helps thin the mix just enough, and the egg garnish adds protein and variety for little hands.
Steps Summary
- Wash and chop vegetables (cucumber, red pepper, tomatoes).
- Add vegetables + bread slice + soft cheese + broth + vinegar + garlic + dried cilantro to a blender; blend until smooth.
- While blending, drizzle in olive oil slowly on low speed; season lightly with salt.
- Chill in the refrigerator for at least 30 minutes.
- Prepare a hard-boiled egg (or two) to top the soup just before serving; shred or slice for toddlers.
- Serve cold (or slightly warm if your toddler prefers) — optionally thin with additional broth for younger eaters.
FAQ
Bold Q: Can I omit the bread slice?
A: Yes — omitting will yield a thinner, lighter soup rather than the “meal in a bowl” texture. You may need to adjust the thickness with a little extra broth or water.
Bold Q: What if my toddler doesn’t like cold soup?
A: You can gently re-warm the soup in a saucepan on low heat, stirring constantly, until it’s lukewarm; then remove from heat, top with the egg, and serve.
Bold Q: Is this safe for infants or younger toddlers?
A: For infants (6–12 months) you should ensure all ingredients are appropriately age-prepared (no large chunks, mild seasoning). Consider omitting the egg or bread, and thin further with breastmilk or formula.
Recipe Links
What to Serve With Toddler Gazpacho
- Easy Corn Cake Recipe Kids Love (Pan de Elote) — A sweet, buttery side that complements the cool veggie soup.
- Mini Cheese-&-Veg Quesadillas for Toddlers — Soft tortillas filled with mild cheese and veggies add textural contrast.
- Cauliflower Nuggets Are Your New Toddler Vegetable Go-To — Another gentle-veg win, this time in a finger-food format.
More Toddler-Friendly Recipes Like This
- Tomato Sauce for Kids — A flexible, adaptable, and utterly delicious gravy for all of your kid’s pasta and entree needs.
- Leftover Pea Soup — Put the rest of that can or box of peas to work in this luscious and delicious soup.
- Peanut Butter Noodle Soup Curry for Kids & Toddlers — A warm, slurpable soup that sits naturally alongside gazpacho as another easy, blended, veg-forward bowl.
Toddler Gazpacho is the Vegetable-Laden Soup You Never Thought Your Kiddo Would Love
Description
For the record, and before someone @’s me for suggesting otherwise, this soup is technically not a gazpacho–it’s what you called a salmorejo. But it is gazpacho adjacent, with many of the same key ingredients but the inclusion of lots of vegetables. And, I mean, gazpacho–it’s just a lot of fun for your bubbling youngster to say.
But let’s talk about the add-ins, because they not only make the soup but also make it something closer to a meal. Ricotta (or whatever soft cheese you choose) adds creaminess, and depth; the addition of bread gives the soup its thicker, deeper texture. The hard-boiled egg on top, a nod to how things are done in Spain, provides some different textures and fun, and more protein to boot. You can, of course, remove these components and serve a chilled mostly-tomato soup; this one just eats more like a meal.
(Check out our other great soup recipes!)
Ingredients
Instructions
Prep/Cook/Assemble
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Prep the vegetables: a) wash the tomatoes; b) peel the skin of the cucumber(s) and chop into smaller pieces; c) remove the tops, white portion, and seeds from the pepper.
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In a blender, add the broth, a splash of your vinegar, all of the vegetables, the ricotta (or other soft cheese), a spoonful of minced garlic, a generous dusting of dried cilantro, and the bread; blend at the highest speed until smooth, roughly one minute. If looking too thick, add in more broth or water, and continue finetuning the consistency
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Turn blender speed/power to low and drizzle in olive oil and salt to taste; mix at a low speed until olive oil is integrated into soup. Sample the soup and adjust seasonings and liquids as needed until right texture and taste is achieved.
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Store in fridge for at least thirty minutes.
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While soup cools, make the hard-boiled egg(s). Everybody has his/her own method, but mine is to cook in my air fryer for thirteen minutes at 250 to get a slightly jammy yolk; add another minute to the cook if you want it soft but not fudgy.
Serve
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If your child prefers a thinner texture, add some broth to the bottom of his/her bowl before pouring in the soup; mix with a spoon to meld. Shred the egg over the top and serve to your child; add some toast or grilled cheese points for dipping, too. (Note: though eaten cold, feel free to heat up if your child prefers it warm.)
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 4g7%
- Cholesterol 80mg27%
- Sodium 100mg5%
- Potassium 225mg7%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Protein 8g16%
- Vitamin A 90 IU
- Vitamin C 39 mg
- Vitamin K 16 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
While a sandwich slice will work just fine as the bread component to the soup, know that you can put to use most any breadstuff lying around: baguettes, buns, crackers, etc. (Fun fact: the gazpacho in the recipe's image was actually made with three matzo and not bread.)
