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Soups Spanish

Andalusian Gazpacho

The cold soup from Andalusia: ripe tomatoes, cucumber, bell pepper, and olive oil, blended without cooking.

Gazpacho comes from Andalusia, where this cold soup is drunk on the hottest days. It requires no cooking: everything relies on the quality of the tomatoes, very ripe and fragrant, and on good olive oil. Stale bread gives it its velvety and creamy texture.

Total time2 h 15 min Prep 15 min • Resting 2 h
Difficulty & costEasyModerate
Energy / serving220 kcal4 servings
Origin & cuisineSpanishSoups

VeganDairy-freeHalalLow-carb

Andalusian Gazpacho
Blender or immersion blender, fine mesh strainer

Step-by-step method

0 / 4 steps done
  1. Soak the bread for 5 minutes in a little cold water, then squeeze it out.

  2. Chop the tomatoes, cucumber, and bell pepper into pieces. Remove the germ from the garlic.

  3. Blend the vegetables, garlic, bread, vinegar, and salt until very smooth. With the blender running, drizzle in the olive oil to emulsify.

  4. Pass through a fine mesh strainer if desired, taste, and adjust the salt or vinegar. Cover and refrigerate for at least 2 hours. Serve very cold, with a drizzle of olive oil.

Nutrition 220 kcal

Protein4 g

Carbs21 g

Fat14 g

Fiber4 g

Salt0,9 g

of which sugars 9 g • of which saturated 2 g

Per serving, approximate values.

Allergens

Wheat (gluten)

Always check the labels of the products you buy.

Tips and variations

  • Salmorejo: double the bread, omit the cucumber and bell pepper, and serve thicker with diced ham and hard-boiled egg.
  • Garnishes: finely diced cucumber, bell pepper, onion, and croutons toasted in olive oil, served on the side.

Storing and reheating

Keeps for 3 days in the refrigerator in a sealed bottle. Shake or stir before serving. Does not freeze well: the emulsion will separate.

Equipment

Blender or immersion blender, fine mesh strainer

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Questions

Can you make gazpacho without bread?

Yes, it will just be thinner. Add a little more olive oil to maintain a velvety texture.

Do you have to strain gazpacho?

It is not mandatory, but passing it through a sieve removes skins and seeds, yielding a very smooth gazpacho, just like in Andalusia.

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