Spanish Cold Tomato Soup (Gazpacho Andaluz) Recipe

Spanish gazpacho
Cold Spanish Gazpacho. Zoryana Ivchenko/Getty Images
  • 30 mins
  • Prep: 30 mins,
  • Cook: 0 mins
  • Yield: 6 servings gazpacho
Ratings (32)

Gazpacho is a cool, refreshing and flavorful soup that is the perfect starter 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

  • For the Soup:
  • 3 pounds very ripe tomatoes (peeled, seeded and coarsely chopped)
  • Optional: 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 garlic, minced
  • 1 red bell pepper (or any sweet pepper-- red makes the color more vibrant)
  • 1 to 2 tablespoons sherry vinegar (or red-wine vinegar)
  • 1/2 cup extra-virgin olive oil
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • For the Optional Garnishes:
  • 1/4 cup cucumber (chopped)
  • 1/4 cup red pepper (chopped)
  • 1/4 cup green apple (chopped)
  • 1/2 cup croutons
  • 1/2 cup hard-cooked egg (chopped)

How to Make It

  1. The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as the 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.
  2. Soak the bread in a small amount (few tablespoons) of water. Gently remove and squeeze dry.
  3. Place the tomatoes, bread, cucumbers, onions, garlic and pepper 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.
  1. Add the vinegar and pulse until it is completely incorporated. 
  2. 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.
  3. Add the extra virgin olive oil little by little, while the blender is running until completely incorporated.
  4. Once the 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. See the Note, below, for a chilling shortcut.
  5. Garnish each serving with the chopped vegetables, croutons and egg if desired. Serve the gazpacho chilled.

Note: 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.

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Similar to gazpacho, salmorejo Cordobes is a cold tomato soup from Southern Spain which is made of just tomatoes, bread, garlic, vinegar and oil.