Andalusian Gazpacho
A classic chilled Spanish soup, bursting with the flavors of ripe summer tomatoes, crisp cucumbers, and peppers. This refreshing, no-cook recipe is perfect for hot days and comes together in minutes before chilling.
For 4 servings
5 steps.
- 1
Step 1
- a.Prepare Vegetables and Bread
- b.Place the chopped tomatoes, cucumber, bell pepper, red onion, and peeled garlic cloves into a high-powered blender.
- c.Briefly soak the crustless bread in a small bowl with a little water for 1-2 minutes until soft. Squeeze out all excess water and add the softened bread to the blender.
- 2
Step 2
- a.Blend the Gazpacho
- b.Pour the extra virgin olive oil and sherry vinegar over the vegetables in the blender. Add the salt and freshly ground black pepper.
- c.Secure the lid and blend on high speed for 2-3 minutes, until the mixture is completely smooth, creamy, and well-emulsified. The color should be a uniform pale red or pinkish-orange.
- 3
Step 3
- a.Adjust Consistency and Strain (Optional)
- b.Check the consistency. If the gazpacho is too thick for your liking, turn the blender on low and slowly stream in the cold water until it reaches your desired thickness.
- c.For an ultra-smooth texture, place a fine-mesh sieve over a large bowl and pour the gazpacho through it, using a spatula to press the liquid out.
- 4
Step 4
- a.Chill Thoroughly
- b.Transfer the gazpacho to a non-reactive bowl, pitcher, or airtight container.
- c.Cover and refrigerate for a minimum of 2 hours, but preferably 4 hours. This step is crucial for chilling the soup and allowing the flavors to meld and deepen.
- 5
Step 5
- a.Serve
- b.Before serving, taste the chilled gazpacho and adjust the seasoning with more salt or vinegar if needed.
- c.Ladle into chilled bowls or glasses. Garnish with a drizzle of extra virgin olive oil and finely diced cucumber, bell pepper, or homemade croutons.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The quality of your gazpacho depends entirely on the quality of your ingredients. Use the ripest, most flavorful summer tomatoes you can find.
- 2Chilling is non-negotiable. It allows the flavors to meld and deepen. Aim for at least 2 hours.
- 3A high-powered blender is key to emulsifying the oil and creating a creamy texture without any dairy.
- 4Gazpacho's flavor improves over time. It's often even better on the second day, making it a great make-ahead dish.
- 5Serve in chilled bowls to keep the soup refreshingly cold for longer.
Adapt it for your goals.
Spicy Gazpacho
Add half a jalapeño or a serrano chili (seeds removed for less heat) to the blender for a spicy kick.
Fruity TwistFruity Twist
For a sweet and refreshing variation, replace about 200g of tomatoes with 1 cup of chopped seedless watermelon or ripe strawberries.
Smoky FlavorSmoky Flavor
Add 1/2 teaspoon of smoked paprika (pimentón) to the blender for a classic Spanish smoky depth.
Herbaceous GazpachoHerbaceous Gazpacho
Blend in a handful of fresh basil, mint, or cilantro for a fresh, herbal note.
Why this is on our healthy list.
Rich in Antioxidants
Loaded with lycopene from tomatoes and Vitamin C from bell peppers, gazpacho helps combat oxidative stress and inflammation in the body.
Promotes Hydration
With a high water content from cucumbers and tomatoes, this chilled soup is an excellent and flavorful way to stay hydrated, especially during hot weather.
Supports Heart Health
The monounsaturated fats in extra virgin olive oil are known to support cardiovascular health by helping to lower bad cholesterol levels.
Boosts Immunity
This soup is a powerhouse of Vitamin C and Vitamin A, essential nutrients that play a crucial role in strengthening the immune system.
Frequently asked questions
A typical serving of this Andalusian Gazpacho (about 1.5 cups) contains approximately 200-220 calories, primarily from the healthy fats in the olive oil.