Gazpacho Andaluz Recipe (Spanish Cold Tomato Soup)

Delicious Spanish gazpacho recipe.
Cold Spanish gazpacho. Zoryana Ivchenko on Getty Images
    30 min
Ratings (15)

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.