Go Back
–+ servings
A bowl of Spanish gazpacho with tomato-red chilled soup, cucumber, bell pepper, olive oil, herbs, and crusty bread.

Spanish Gazpacho Andaluz

No ratings yet
A silky chilled Andalusian soup of ripe tomatoes, cucumber, pepper, olive oil, sherry vinegar, and bread.
Print Recipe Pin Recipe
Prep Time 20 minutes
hours chilling 2 minutes
Total Time 2 hours 20 minutes
Servings: 6 cups
Course: Soup
Cuisine: Spanish
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.