Welcome to the world of vibrant flavors and refreshing delights. Today, we're exploring one of Spain's most beloved culinary treasures – Gazpacho Andaluz. This Cold Spanish soup is a culinary manifestation of the Andalusian summer, a medley of ripe tomatoes, crisp cucumbers, and bell peppers blended into a rich, tangy broth that never fails to rejuvenate the senses.
Since we moved to Andalusia, we have learned to cherish Gazpacho and understand that it is not just a soup; it's a tradition passed down through generations, evoking sun-soaked patios, olive groves, and the rustic simplicity of Spanish countryside. Not only is this recipe delicious and refreshing, but it's also healthy and easy to make. Journey with us as we unlock the secrets of this authentic Spanish classic, and bring a piece of Andalusia to your own kitchen.
Gazpacho Andaluz shines brightly with its impressive nutritional value. This Spanish cold tomato soup is a cornucopia of fresh ingredients such as ripe tomatoes, cucumbers, and bell peppers that not only enhance the flavor but also infuse it with vitamins, antioxidants, and dietary fiber.
As gazpacho is served cold, it ensures all the raw nutrients of its ingredients are preserved. The addition of cold water not only enhances its refreshing nature but also lends a unique texture to this classic delight.
The straightforward preparation of Gazpacho Andaluz further adds to its charm. Perfect for both seasoned cooks and kitchen beginners, this typical cold tomato soup recipe doesn't require you to hover around a hot stove for hours. Instead, it's all about blending and chilling.
You can whip up this dish in under 30 minutes with a reliable blender or food processor. After a cooling session in the refrigerator, it's ready to serve. This versatility and simplicity, coupled with its rich health benefits, position Gazpacho Andaluz as a perfect choice for a light, nourishing meal any day of the week.
As the sun starts making its way and we start having sunny days, our craving for soups spins towards this staple Spanish dish, more precisely, Andalusian, like the famous Sautéed Chickpeas and Spinach.
How does soup sound?
🧾 Andalusian Gazpacho Ingredients
- Ripe plum tomatoes: These are the star of Gazpacho Andaluz, providing the soup's signature red color and rich, tangy flavor. Their ripeness ensures the perfect balance of sweetness and acidity that sets the base for the soup.
- Green bell pepper: This ingredient adds a pleasant crunch and a mild, slightly bitter flavor that complements the sweetness of the tomatoes. Its vibrant green color also adds visual appeal to the dish.
- Small cucumbers: Cucumbers offer a refreshing, cool taste to the gazpacho, enhancing its summery vibe. Their crunchy texture contrasts nicely with the smoothness of the blended tomatoes.
- Stale bread: This might seem like an odd addition, but stale bread is a traditional ingredient in Gazpacho Andaluz. It acts as a thickener, giving the soup body and a satisfyingly hearty texture.
- White wine vinegar (or sherry vinegar): The vinegar introduces a subtle tanginess that enhances the flavors of the other ingredients. It brightens up the soup and provides a delightful contrast to the sweetness of the tomatoes.
- Extra-virgin olive oil: A quintessential part of Spanish cuisine, extra-virgin olive oil adds a fruity, slightly peppery taste to the soup. It also contributes to a silky texture and a beautiful glossy finish.
- Cold water: Water is crucial in achieving the right consistency for your gazpacho. Cold water, in particular, helps to keep the soup refreshing and light, perfect for serving on a warm day.
- Kosher salt: Salt enhances the natural flavors of all the other ingredients. Kosher salt is preferred because it dissolves easily and its flavor is less harsh than regular table salt, making it ideal for this delicately flavored soup.
Optional: small red onion and garlic.
Note: omit oil if adhering to a Whole Foods Plant-Based Diet.
Let's start by soaking the bread in water for about 5 minutes (ideally overnight) - this will soften it nicely.
Next, get all your veggies roughly chopped up, and if you're using garlic, give it a good mince.
It's blending time! Pop all your ingredients into the blender and let it run for two minutes (remember to give it a little break after a minute if your blender tends to heat up).
Hint: If your blender doesn't quite make the mixture creamy and smooth, don't worry - just strain your gazpacho through a colander.
Lastly, for the best flavor, chill your gazpacho in the fridge for at least an hour before serving - trust me, it's worth the wait.
This cold tomato soup is better when served chilled in the fridge for several hours.
🇪🇸 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 rule.
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.
This staple dish has many modern variations, 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 it 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.
While we've focused on creating a traditional Andalusian Gazpacho, it's important to note that 'Gazpacho' is a term that embraces a variety of dishes across Spain, leading to numerous delightful variations. You might enjoy a spicy twist with some chili, a fresh lift with basil or chives, a touch of earthiness with a hint of cumin, or a swap of the green bell pepper for its red counterpart.
Moreover, one can't mention Gazpacho variations without bringing up the refreshing Watermelon Gazpacho recipe and its intriguing cousin, the Watermelon Rinds Gazpacho, which you can find on this site as well. It's a joy to repurpose those watermelon rinds into something so delicious!
To store your Gazpacho Andaluz, transfer it into an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days. If you wish to keep it longer, you can freeze it in a freezer-safe container for up to 2-3 months. Just remember to leave some space at the top of the container, as the soup will expand when frozen.
When you're ready to enjoy it, thaw it in the fridge overnight before consuming it.
While Gazpacho tastes wonderful as it is, adding a garnish can elevate it even further.
For that final touch of finesse, consider sprinkling a bit of finely chopped cucumber and tomato, breadcrumbs, and a drizzle of extra-virgin olive oil.
Gazpacho is traditionally served cold for a couple of reasons. First, it's a dish originating from the Andalusia region in southern Spain, where summers can get incredibly hot. Thus, a cold soup offers a refreshing respite from the heat. Secondly, serving it cold helps retain the raw, fresh flavors of the vegetables, as well as their nutritional value. In essence
🇪🇸 More Authentic Spanish recipes
📚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.
Try out this deliciously creamy and cozy 4-ingredient potato soup; it is super easy and quick to make!
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Cold Spanish Soup (Recipe for Authentic Gazpacho Andaluz)
- 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
- 2 garlic cloves green germs removed, roughly chopped, optional
- Let's start by soaking the bread in water for about 5 minutes - this will soften it nicely.
- Next, get all your veggies roughly chopped up, and if you're using garlic, give it a good mince.
- It's blending time! Pop all your ingredients into the blender and let it run for two minutes (remember to give it a little break after a minute if your blender tends to heat up).
- If your blender doesn't quite make the mixture creamy and smooth, don't worry - just strain your gazpacho through a colander.
- Lastly, for the best flavor, chill your gazpacho in the fridge for at least an hour before serving - trust me, it's worth the wait.
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.
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.