Andalusian Gazpacho



Andalusian Gazpacho

As soon as you say gazpacho, you immediately think of Spain! It is a traditional tomato soup enriched with cucumbers, peppers, garlic, and stale bread, characterized by the acidic note of vinegar. This typical cold summer dish originates from Andalusia and has peasant origins: laborers used to bring it to the scorching fields to consume it as a refreshing, tasty, and nutritious snack. A highly appreciated trait during the hottest season, so much so that it is often served in a glass with the addition of ice cubes to enjoy it while walking. The main advantage, however, is that it is prepared with raw vegetables using a simple blender... all you have to do then is wait for the resting time in the fridge to savor it at its best! Garnish the gazpacho with the ingredients you prefer and choose whether to offer it as an appetizer or tapa, perhaps together with a taste of tortilla de patatas!

Andalusian gazpacho boasts multiple variations, from traditional to creative ones... for example, try:

  • Summer fruit and vegetable gazpacho
  • Watermelon gazpacho
  • Mediterranean gazpacho
  • Gazpacho with amberjack tartare
  • Cold pasta with gazpacho
  • Bloody Mary gazpacho


Stale bread 2 ½ cups (70 g)
Roma tomatoes 2.2 lbs (1 kg)
Green peppers 3.5 oz (100 g)
Red peppers 3.5 oz (100 g)
Cucumbers 3.5 oz (100 g)
Garlic 1 clove
Water 1.7 cups (400 g) - cold
Extra virgin olive oil 3 ½ tbsp (50 g)
White wine vinegar 2 tbsp (30 g)
Salt to taste
Pepper to taste
For garnish
Red onions 1.8 oz (50 g)
Cucumbers 1.4 oz (40 g)
Roma tomatoes 1.4 oz (40 g)
Bread 1.4 oz (40 g)
Extra virgin olive oil to taste
Black pepper to taste

How to prepare Andalusian Gazpacho

To prepare the Andalusian gazpacho, first cut the stale bread into pieces 1, transfer it to a bowl, and cover with 5.3 oz of water 2. Let it soak for a few minutes while you prepare the rest of the ingredients: wash and slice the tomatoes 3.

Do the same with the cucumbers without peeling them 4. Finally, clean the peppers and cut them into chunks, both the red 5 and green ones 6.

Put the tomatoes in a blender, then add the peppers 7, cucumbers 8, and the garlic clove 9.

Also add the soaked and squeezed bread 10, then pour in the remaining 8.8 oz of cold water 11 and the oil 12.

Finally, add the vinegar 13, salt 14, and pepper. Close the blender and blend for about 30 seconds 15.

When you have obtained a homogeneous mixture 16, transfer it to a fine mesh strainer placed over a bowl and press with a spatula to sieve it 17. This way, you will remove the skin residues and obtain a smooth and fluid consistency 18. Let it rest in the refrigerator for at least 2 hours, covered with plastic wrap.

After the resting time, prepare the garnish ingredients: dice the cucumber 19, tomato 20, and red onion 21.

Also cut the bread into cubes 22 and toast it in a pan 23. Now take the gazpacho from the fridge and pour it into bowls 24.

Garnish with the vegetables and toasted bread cubes 25, then drizzle with a bit of oil 26 and a grind of pepper. Your Andalusian gazpacho is ready to be enjoyed 27!

How to store

The Andalusian gazpacho can be stored in the refrigerator for 2 days, in an airtight container.


If you prefer a less acidic note, you can replace the white wine vinegar with rice vinegar.

You can toast the bread dry or flavor it with oil, garlic, and chili pepper!


Do you know the difference between Andalusian gazpacho and the salmorejo, typical of the city of Cordoba? The latter has a denser and creamier consistency because it is made with a larger quantity of bread, which also gives it a more delicate taste; the decoration traditionally includes eggs and jamon serrano!

For the translation of some texts, artificial intelligence tools may have been used.