Name: My Authentic Andalusian Gazpacho
Prep time: 20 min
Yield: 6 people
Cuisine: Spain
Ingredients: 1 lb oftomatoes (fully ripe); 1 cucumber (large); 1 green bell pepper; 1 onion; 1 garlic; 2 bread (a little stale); 2 sherry vinegar; 5 fl oz ofolive oil; 1 cup ofwater; salt, pepper

appetizers creamy soups and clear soups prepared in advance traditional cuisine

Updated on 03 June 2025 by

dave31

5 reviews 4.6 : Very good

Cuisine

Spain

Diet

Lactose-free

Level

Elementary

Calories

71 pour 100g

Preparation

20 minutes

Wait

8 hours

Here is my authentic recipe for Andalusian gazpacho (or "gazpacho" in Spanish), which a Spanish friend taught me. This traditional recipe highlights fresh vegetables (tomatoes, cucumbers, green bell peppers)—which should be chosen very fresh—extra virgin olive oil, and sherry vinegar (known as "Jerez" to the Spanish).

Originating from the province of Andalusia, gazpacho is, along with paella, one of the most famous Spanish dishes worldwide. This cold soup, which is easy to make at home, is perfect for the summer season.

Refreshing, light, and thirst-quenching, it makes an ideal starter on a hot, sunny day! You’ll also find a few suggestions for accompaniments or garnishes in the notes.

All that’s left for me to do is wish you… Buena degustación! And thank you in advance for your comments!

For

people

Add to shopping list

2.2 lb of tomatoes fully ripe
1 cucumber large
1 green bell pepper
1 onion
1 garlic
2 bread a little stale
2 sherry vinegar
1.7 fl oz of olive oil
4.2 cup of water
salt, pepper

1
Prepare this gazpacho the day before. Cut all the vegetables into pieces and place them in an airtight container, starting with the tomatoes...
2
...half of the cucumber that you have peeled beforehand (the other half will be served as a side dish)...
3
... the bell pepper, which has been rinsed and seeded.
4
Peel and mince the garlic and onion, then add them to the rest of the vegetables.
5
Thoroughly soak the slices of stale bread in vinegar on both sides. Cut them into pieces and add them to the rest of the mixture.
6
Drizzle with a generous amount of olive oil and toss the vegetables.
7
Season with salt and pepper, but don't overdo it (you can adjust the seasoning later). Give it another stir, then cover the container and refrigerate overnight.
8
The next day, take the vegetables out of the fridge, add water, and place them in the bowl of a blender. If you don't have a blender, you can also use an immersion blender.
9
Blend until smooth, until the mixture has a creamy, slightly frothy consistency, like a smoothie. Adjust the seasoning if needed, and serve well chilled!

Notes

WHAT TO DRINK WITH THIS ANDALUSIAN GAZPACHO? Opt for a dry, crisp white wine, such as a Verdejo (Spain), a Sauvignon Blanc, or a Picpoul de Pinet. Gazpacho also pairs beautifully with a light rosé or a well-chilled Fino sherry, whose liveliness perfectly complements the freshness of the vegetables.

FOR GARNISH: You can garnish this authentic Andalusian gazpacho with candied tomatoes, a few sprigs of basil, and serve it with small diced cucumber.