Summertime is the perfect time to enjoy a chilled soup like Gazpacho Andaluz. This recipe is easy to make and perfect for a hot day. This Recipe for Gazpacho Andaluz is a one-of-a-kind cold soup. A delicious and extremely easy-to-make soup. It is a soup that is traditionally consumed as a beverage.
As the sun starts making its way and we start having sunny days, our craving for soups spin towards this staple Spanish dish, more precisely Andalusian.
How does soup sound?
We started having this soup about 3 years ago, when we were on holiday back in my Hometown, Panama, which is very hot.
We met with our Colombian friend Sergio (a one-of-a-kind Photographer), and I was cooking as our Spanish friend Loreto arrived with a bag of vegetables and said: Oh my God! It is so hot out there that I started carving for Gazpacho.
So, she stopped by a store, grabbed some easy veggies, and arrived to make this perfect soup in 5 minutes so we could have it as an appetizer as I finished cooking the main supper.
Once we fell hit, we couldn’t stop making this fabulous soup over and over again.
Also, tomatoes are great to boost your immune system, they can be easily included in juices when you don't have a juicer.
Andalusian Gazpacho Ingredients
- ripe plum tomatoes
- green bell pepper
- small cucumbers
- stale bread
- white wine vinegar (or sherry vinegar)
- extra-virgin olive oil
- kosher salt
Optional: small red onion and garlic.
You need ripe tomatoes, cucumbers, green peppers, bread, red wine vinegar (preferably Jerez), garlic, extra virgin olive oil, water, and salt.
Note: omit oil if adhering to a Whole Foods Plant-Based Diet.
Instructions
Soak bread in water for 5 minutes, but ideally overnight.
Roughly chop or dice all the veggies, and mince the garlic if using it.
Stir in all the ingredients, including the soaked slice of bread, into a high-speed blender.
Blend until you reach the desired consistency, as this is a matter of taste. Some people even strain soup through a fine-mesh strainer to have a more beverage-like drink. I prefer to have mine a little chunky.
This cold tomato soup is better when served chilled in the fridge for a couple of hours. Therefore, we recommend reserving it in the refrigerator for a minimum of 1 hour before consuming it.
History of Gazpacho Andaluz
The Andalusian Gazpacho is an ancient dish mentioned in Greek and Roman literature. However, two of the main ingredients of the modern version, tomatoes and green peppers, were brought to Spain from the New World only in the 16th century.
The most frequent Spanish Gazpacho is the Andalusian version, and it is an uncooked mixture of tomatoes, garlic, olive oil, water, Jerez vinegar (sherry vinegar), cucumbers, and green peppers, thickened with breadcrumbs. Sometimes adding onions depends on the household. The word Gazpacho is derived from the Arabic for “soaked bread.”
There are several theories as to the origin of this cold soup. The most popular one states that it is a soup made of bread, olive oil, water, vinegar, and garlic and that it arrived in Spain during the time of the Roman Empire's ruling.
In Spain, it was adopted and became a part of Andalusian cuisine.
During the 19th century, red Gazpacho was created when Spaniards added tomatoes to the ingredients, and this is the version that spread internationally.
There are many modern variations of this staple dish, including melon and watermelon, amongst other produce instead of tomatoes and bread.
Today we try to adhere to the Recipe for Gazpacho Andaluz, respecting all the local "rules".
This soup is ideal for warm Spring and hot Summer days when you want something simple and healthy. Make a batch ahead of time and store in closed bottles ready to serve or portioned in small mason jars.
We made Gazpacho part of our Healthy Savory Snacks; although it is by no means considered a Snack, it fulfills that role perfectly. It is nutritious and full of flavor.
Variations
So we tried to adhere to Andalusia's traditional Gazpacho recipe; nevertheless, Gazpacho is a name used for several types of dishes in Spain. Hence the different variations; some people like adding a touch of heat, using chile, adding fresh basil or chives, including a pinch of cumin, or even using red bell pepper instead of the Italian green pepper.
Another popular way to have gazpacho is the Watermelon Gazpacho and also the Watermelon Rinds Gazpacho, also on this site. I love putting my watermelon rinds to good use!
Storing
So, how long does Gazpacho last? When well stored in your refrigerator lasts 2-3 days.
Garnishing
Gazpacho is great on its own. Sometimes we put some finely chopped cucumber and tomato, breadcrumbs, and a splash of extra-virgin olive oil on top.
Suppose you are into Spanish and Mediterranean cuisine and simple ways of consuming Veggies. In that case, we recommend trying the Catalonian Escalivada, a Tortilla Española (Spanish Omelette), or this delicious Eggplant Baba Ganoush.
More delicious soups
We love soups, and I am sure you will love our selection of vegan soups: Vegan Pumpkin Tahini Soup, Watermelon Rind Gazpacho, Curried Lentil Soup, carrot and ginger soup, and try out the traditional Tuscan White Bean Ribollita soup.
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe
Recipe for Gazpacho Andaluz
Equipment
Ingredients
- 2.2 lbs ripe plum tomatoes or Roma
- 1 Italian green pepper medium
- 1 Spanish cucumber or ⅕ English cucumber, roughly chopped
- 3 ½ tablespoons red wine vinegar or white wine vinegar, sherry vinegar
- 1 ¾ oz stale bread sourdough, ciabatta, or baguette (ideally soaked from the day before)
- 1 cups ice cold water
- ¼ cups extra-virgin olive oil optional, avoid id adhering to a WFPB diet
- 1 ½ teaspoon sea salt optional, avoid id adhering to a WFPB diet
Optional
- 2 garlic cloves green germs removed, roughly chopped, optional
Optional (to garnish):
- Bread croutons
- Cucumber finely chopped
- Green Pepper finely chopped
- pinch black pepper
- splash extra-virgin olive oil
Directions
- Soak bread in water for 5 minutes.
- Roughly chop all the veggies and mince the garklicif using.
- Blend. Add all the ingredients to a blender, blend for 2 minutes (let the blender rest for a minute if it tends to overheat). In case your blender does not grind produce until it is creamy and chunk-less. We recommend passing the gazpacho through a colander.
- Serve. Gazpacho is better when served cold. We recommend reserving it in the refrigerator for a minimum of 1 hour before consuming it.
Video
Notes
Nutrition Facts
Food safety
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Loreto
La receta está muy bien y deliciosa. Soy española y el sabor se siente muy auténtico. Muy bien logrado.
Dannii
This is one of my favourite soups. So delicious and full of flavour.
Tara
This gazpacho looks amazing! I love that color and how easily it comes together in just 10 minutes. Yum!
Alison
I love gazpacho but usually make it without the addition of bread! Can't wait to give this version a try!
Biana
The gazpacho looks great! And I really like how healthy it is too, a perfect lunch recipe.
Beth
We absolutely love gazpacho and this was by far the best we’ve tried! Such a delicious and refreshing soup! I’m so excited to make this again soon.
Tara
Such a beautiful and refreshing Gazpacho! I absolutely love all those flavors and how easily they come together.
Kris
Okay, this was SO good! And the post was really helpful. Thank you for another winner! 🙂
Gus
Hey Kris! Thanks for your review! I am happy that you loved your homemade gazpacho! 🙂
Anjali
I love gazpacho because it's such a light and refreshing appetizer - but I never tried making it at home before until I found your recipe! I love this helpful guide - my gazpacho turned out perfectly thanks to your tips!
Gus
That's great Anjali! Thanks for your review! I am glad your first homemade gazpacho turned out delicious!
Sara Welch
This is easily a new favorite recipe; enjoyed this for dinner and it did not disappoint! So creamy and delicious; my whole family loved it!
Gus
Thank you, Sarah! I am thrilled you loved the recipe! Now I feel like fixing myself a gazpacho!
Jacqueline Meldrum
Just perfect for the warm weather we are supposed to have this weekend in Scotland
Dannii
We are headed to Spain next week and I can't wait to have lots of this. I am going to make your recipe this weekend to get in the mood for it.
Tayler Ross
We had this soup for dinner last night and it was amazing! The perfect refreshing meal for a warm summer night!
Gus
Thank you for your kind words about our gazpacho, Tayhler! We're glad you enjoy it as much as we do. 🙂
Angela
What a delicious take on gazpacho! Love all of the flavors and the bread really helps to thicken it up. Will definitely be making this all summer long!
Gus
I am glad to hear that, Angela! Happy Summer season!
Toni
This is really a fantastic soup! My family loved it! Thank you for the recipe!