Spanish Gazpacho Andaluz

Andalusian gazpacho is a chilled Spanish soup that turns ripe summer tomatoes, cucumber, pepper, olive oil, and vinegar into a smooth, refreshing bowl.

Blending the vegetables with soaked bread gives the soup body, while a slow stream of olive oil makes the texture silky and balanced.

Chill the blended soup for at least 2 hours. Cold temperature softens the sharpness of the vinegar and brings the flavors together.

Serving Suggestions

Top with diced cucumber, pepper, tomato, croutons, and a drizzle of olive oil. Serve with toasted bread, grilled shrimp, or a simple tortilla española.

Recipe Notes

Gazpacho keeps covered in the refrigerator for up to 3 days. Stir or blend briefly before serving because natural separation is normal.

Spanish Gazpacho Andaluz

A silky chilled Andalusian soup of ripe tomatoes, cucumber, pepper, olive oil, sherry vinegar, and bread.

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Prep Time 20 minutes mins

hours chilling 2 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 6 cups

Course: Soup

Cuisine: Spanish

Calories: 190

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Gazpacho

• 2 lb ripe tomatoes roughly chopped
• 1 medium English cucumber peeled and chopped
• 1 medium red bell pepper seeded and chopped
• 1/2 medium yellow onion chopped
• 1 clove garlic
• 1 cup day-old crustless bread torn into pieces
• 1/4 cup extra-virgin olive oil plus more for serving
• 2 tbsp sherry vinegar
• 1/2 cup cold water plus more to adjust

Garnish

• 1/2 medium cucumber finely diced
• 1/2 medium red bell pepper finely diced
• 2 tbsp flat-leaf parsley chopped

Equipment

• Blender
• Fine-mesh strainer
• Small bowl
• Pitcher
• Ladle

Method

 

Soak and blend:

1. Place the bread in a small bowl with the cold water and let it soften for 5 minutes.
2. Add the tomatoes, cucumber, bell pepper, onion, garlic, soaked bread, vinegar, and a pinch of salt to a blender.
3. Blend until very smooth, then slowly stream in the olive oil while blending to create a silky texture.

Strain and chill:

1. Pass the soup through a fine-mesh strainer into a pitcher, pressing gently on the solids.
2. Taste and adjust with more vinegar, salt, or cold water until balanced and pourable.
3. Cover and refrigerate for at least 2 hours.

Serve:

1. Stir the gazpacho and pour into chilled bowls.
2. Top with diced cucumber, pepper, parsley, and a drizzle of olive oil.
3. Serve cold with toasted bread.

Nutrition

Calories: 190kcalCarbohydrates: 19gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 180mgFiber: 4gSugar: 8g

Notes

• Use the ripest tomatoes available because their flavor carries the soup.
• For a rustic version, skip straining and leave the texture slightly textured.
• Chill the serving bowls for 15 minutes for an especially refreshing presentation.

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