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!)
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.
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.
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!)
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.)
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.)
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
