Gazpacho Andaluz Recipe (Spanish Cold Tomato Soup)

Delicious Spanish gazpacho recipe.
Cold Spanish gazpacho. Zoryana Ivchenko on Getty Images
    30 mins
Ratings (16)

Gazpacho is a cool, refreshing and flavorful start to any meal on a hot summer day. It also makes the perfect healthy snack.

This cold soup originates in southern Spain, a hot and dry region called Andalusia. This recipe for gazpacho Andaluz is as simple and authentic as it gets, resulting in a silky smooth and delicious cold gazpacho. You can eat gazpacho from a soup bowl (with raw vegetable toppings, like diced peppers or onions if you wish), or drink it from a glass. Either way, it is tasty, refreshing and very healthy, since it is made from nothing but fresh vegetables and a bit of oil and vinegar.

During the hot weather, do what the Spaniards do and make a batch of gazpacho and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink.

What You'll Need

  • 3 pounds of very ripe tomatoes, peeled, seeded and coarsely chopped
  • The insides (not the crusts) of a large, day-old white baguette (these crumbs or migas in Spanish will give the gazpacho a slightly thicker texture. This is an optional step.)
  • 2 cucumbers, peeled, seeded, coarsely chopped
  • 1 small sweet onion, coarsely chopped
  • 3 cloves of garlic, minced
  • 1 red bell pepper (or any sweet pepper-- red makes the color more vibrant)
  • 1/2 cup extra virgin olive oil
  • 1-2 tablespoons sherry vinegar (or red wine vinegar)
  • Salt to taste
  • Optional Garnishes
  • Chopped cucumber
  • Chopped red pepper
  • Chopped green apple
  • Croutons
  • Chopped hard boiled egg

How to Make It

Soak the bread in a small amount (few tablespoons) of water. Gently remove and “squeeze” dry.

Tip: The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as water boils, turn off heat and place the tomatoes into the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.

Place the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender.

Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.

Add the vinegar and pulse until it is completely incorporated. 

Optionally, you can strain the gazpacho at this step. This will give it a smoother texture. Some people prefer their gazpacho slightly chunky-- it's a matter of personal taste.

Add the extra virgin olive oil little by little, while the blender is running until completely incorporated.

Once gazpacho is completely blended, pour it into a large non-metallic bowl. Season with additional vinegar and add salt and pepper to taste. Mix well, cover and refrigerate for at least 1 hour.

Garnish with the chopped vegetables and croutons, if desired. Serve the gazpacho chilled.

Shortcut to Chilling the Soup: Place ice and water in a large bowl or pot and place in sink. Put the bowl or glass blender containing gazpacho into the ice water. Stir the gazpacho to ensure it cools evenly.

A Tangy Alternative Spanish Soup - Salmorejo Cordobes is a similar cold tomato soup from Southern Spain, which is made of just tomatoes, bread, garlic, vinegar and oil.