Gazpacho Andaluz is light, refreshing, and bursting with flavor. It’s incredibly easy to prepare with no cooking required, and it’s packed with vitamins and antioxidants. The texture is silky smooth, and the taste is a perfect balance of fresh vegetables, tangy vinegar, and fruity olive oil. It’s naturally vegan, gluten-free (with modifications), and ideal for make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe tomatoes
Cucumber (peeled and seeded)
Green bell pepper
Garlic
Red onion
Extra virgin olive oil
Sherry vinegar (or red wine vinegar)
Salt
Stale bread (optional, for a thicker texture)
Cold water or ice cubes
Directions
Core and roughly chop the tomatoes, cucumber, bell pepper, onion, and garlic.
Soak the stale bread in water for a few minutes if using, then squeeze out the excess water.
Add all the ingredients to a blender or food processor. Blend until completely smooth.
Taste and adjust salt, vinegar, or olive oil to your liking.
Strain through a fine sieve for an ultra-smooth texture, if desired.
Chill in the refrigerator for at least 2 hours before serving.
Serve cold, garnished with diced vegetables, a drizzle of olive oil, or fresh herbs.
Servings and timing
This recipe serves 4 to 6. Prep time: 15 minutes Chill time: 2 hours Total time: 2 hours 15 minutes
Variations
Gluten-Free: Skip the bread or use gluten-free bread.
Spicy Version: Add a small chili pepper or a dash of hot sauce.
Chunky Gazpacho: Blend briefly for a rustic, chunky texture.
Fruit Twist: Add a bit of watermelon or strawberries for a sweet-savory variation.
Creamy Option: Stir in a spoonful of Greek yogurt for a richer texture.
Storage/Reheating
Store Gazpacho Andaluz in an airtight container in the refrigerator for up to 3 days. Stir before serving, as it may separate slightly. This soup is meant to be served cold and should not be reheated. Freezing is not recommended as the texture may become watery after thawing.
FAQs
What is Gazpacho Andaluz?
It’s a cold Spanish soup made from blended raw vegetables, traditionally served chilled as a summer dish.
Can I make gazpacho without bread?
Yes, the bread is optional. Leaving it out results in a lighter, thinner soup.
What kind of tomatoes are best?
Use ripe, juicy tomatoes like Roma, vine-ripened, or heirloom varieties for the best flavor.
Is gazpacho served as a starter or main dish?
It can be served as a refreshing appetizer or a light main course, especially with toppings or bread.
Can I use a food processor instead of a blender?
Yes, but for a smoother texture, a high-speed blender is best.
Why is my gazpacho too watery?
Too much water or overripe tomatoes can cause this. Try blending in a bit of soaked bread to thicken.
What toppings go well with gazpacho?
Try diced cucumbers, bell peppers, croutons, chopped herbs, or a drizzle of olive oil.
Is gazpacho healthy?
Yes, it’s packed with vitamins, antioxidants, and healthy fats from olive oil.
Can I make gazpacho ahead of time?
Definitely. In fact, the flavor improves after a few hours in the fridge.
How long can I store gazpacho in the fridge?
It will keep for up to 3 days in a sealed container. Stir well before serving.
Conclusion
Gazpacho Andaluz is a traditional summer favorite that brings together simple, wholesome ingredients in a deliciously cool and refreshing way. With no cooking required and endless room for customization, it’s a must-have recipe for hot weather and fresh seasonal produce. Serve it chilled and enjoy a taste of Spain in every spoonful.
Gazpacho Andaluz is a classic Spanish cold soup made from fresh tomatoes, cucumbers, peppers, garlic, and olive oil. Blended until smooth and served chilled, it’s the perfect refreshing dish for hot days.
Ingredients
2 pounds ripe tomatoes, cored and chopped
1 cucumber, peeled, seeded, and chopped
1 green bell pepper, chopped
1 small red onion, chopped
1–2 cloves garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar (or red wine vinegar)
1/2 teaspoon salt (or to taste)
1 slice stale bread, soaked and squeezed (optional)
1/4 to 1/2 cup cold water or ice cubes, as needed
Instructions
Roughly chop the tomatoes, cucumber, bell pepper, onion, and garlic.
If using, soak the stale bread in water for a few minutes, then squeeze out the excess water.
Add all the vegetables, soaked bread, olive oil, vinegar, salt, and a bit of cold water or ice to a blender or food processor.
Blend until completely smooth. Add more water if needed to reach your desired consistency.
Taste and adjust salt, vinegar, or olive oil as needed.
Optional: Strain the mixture through a fine sieve for an ultra-smooth texture.
Refrigerate for at least 2 hours before serving.
Serve cold, garnished with diced vegetables, a drizzle of olive oil, or fresh herbs.
Notes
Use ripe, juicy tomatoes for the best flavor.Skip the bread for a gluten-free version or use gluten-free bread.Gazpacho gets better after chilling for a few hours.Blend less for a chunkier texture if preferred.
