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Andalusian Gazpacho

Name: Andalusian Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 1/4 pounds (1 kg) ripe plum tomatoes, cored and roughly chopped; 1 medium Italian frying pepper or Cubanelle pepper, stemmed, seeded, and roughly chopped; 1 small cucumber, peeled and roughly chopped; 2 garlic cloves, peeled; 1 3/4 ounces (50 g) stale rustic country bread, torn into pieces; 1 cup plus 1 tablespoon (250 ml) cold water; 3 tablespoons plus 1 teaspoon (50 ml) extra-virgin olive oil; 2 tablespoons (30 ml) sherry vinegar, plus more to taste; 1 teaspoon (5 g) fine salt, plus more to taste

A chilled Spanish tomato soup blended with green pepper, cucumber, stale bread, olive oil, and sherry vinegar.

Prep15 min

Total15 min

Serves6 servings

Jump to Recipe

Andalusian gazpacho is a refreshing cold tomato soup with a smooth, lightly creamy texture created by blending ripe vegetables, bread, and extra-virgin olive oil.

This version needs no cooking and can be prepared ahead, making it especially convenient for hot-weather lunches, tapas spreads, or a chilled first course.

Why You’ll Love This Recipe

It turns ripe summer tomatoes into a vibrant soup without heating the kitchen.
Stale bread gives the gazpacho gentle body while keeping the texture pourable.
Sherry vinegar adds the distinctive tang that balances the tomatoes and olive oil.
Straining produces a silky finish without requiring the tomatoes or pepper to be peeled.
The flavor improves as the soup chills, so it is ideal for preparing in advance.

Ingredient Notes

Ripe plum tomatoes

Choose deeply colored, fragrant tomatoes that feel heavy for their size; underripe tomatoes produce a pale, flat-tasting gazpacho.

Italian frying pepper

This long, mild green pepper contributes a fresh vegetal flavor. Cubanelle pepper is the closest widely available US alternative.

Stale rustic bread

A firm country-style loaf thickens the soup without making it pasty. Use only the amount listed and avoid soft, sweet sandwich bread.

Sherry vinegar

Spanish sherry vinegar provides rounded acidity and subtle complexity. Red wine vinegar can work in a pinch, although its flavor is less distinctive.

Extra-virgin olive oil

Use a flavorful but not aggressively bitter olive oil because it is blended directly into the soup and strongly influences the finished taste.

Expert Tips

Use tomatoes at peak ripeness because the soup is uncooked and there is no heat to concentrate weak tomato flavor.
Blend for several minutes rather than stopping as soon as the vegetables break down; extended blending creates a smoother, more stable emulsion.
Strain the gazpacho while pressing firmly with a ladle to remove tough skins and seeds without losing too much liquid.
Add vinegar gradually after the first blend because acidity can be increased easily but cannot be removed.
Avoid adding ice or excessive water, which can make the soup thin and mute the tomato, garlic, and sherry vinegar.

Serving Suggestions

Serve the gazpacho very cold in bowls or small glasses, with finely diced tomato, cucumber, and green pepper offered separately as optional garnishes.

For a tapas-style meal, pair it with marinated olives, roasted vegetables, or another light Spanish appetizer; serve bread croutons separately so each guest can add them just before eating.

Storage and Reheating

Refrigerate the gazpacho in an airtight container for up to 3 days and stir or briefly reblend before serving because slight separation is normal. Serve it cold rather than reheating it, and avoid freezing because thawed raw vegetables can give the soup a watery, grainy texture.

Frequently Asked Questions

Do I need to peel the tomatoes for gazpacho?

No. Blending thoroughly and then pressing the soup through a fine-mesh strainer removes most skins and seeds while saving preparation time.

Can I make gazpacho without a high-powered blender?

Yes. Use a standard blender or immersion blender in batches, blend longer than usual, and strain carefully for a smoother result.

Why is bread added to this gazpacho?

A small amount of stale bread absorbs liquid and helps the olive oil emulsify, giving the soup more body without making it as thick as salmorejo.

How far ahead can I prepare gazpacho?

It can be made one day ahead and often tastes better after several hours in the refrigerator. Keep it tightly covered and stir well before serving.

CuisineSpanish CourseSoup, Appetizer Yield6 servings NutritionApprox. 130 calories per serving

Ingredients

2 1/4 pounds (1 kg) ripe plum tomatoes, cored and roughly chopped
1 medium Italian frying pepper or Cubanelle pepper, stemmed, seeded, and roughly chopped
1 small cucumber, peeled and roughly chopped
2 garlic cloves, peeled
1 3/4 ounces (50 g) stale rustic country bread, torn into pieces
1 cup plus 1 tablespoon (250 ml) cold water
3 tablespoons plus 1 teaspoon (50 ml) extra-virgin olive oil
2 tablespoons (30 ml) sherry vinegar, plus more to taste
1 teaspoon (5 g) fine salt, plus more to taste

Instructions

Add the tomatoes, green pepper, cucumber, garlic, stale bread, cold water, olive oil, sherry vinegar, and salt to a high-powered blender.
Blend on high for 2 to 4 minutes, stopping to scrape down the sides if needed, until the mixture is completely smooth and the olive oil is emulsified.
Taste the gazpacho and adjust the salt or sherry vinegar a little at a time until the flavor is bright and balanced.
Press the mixture through a fine-mesh strainer with the back of a ladle to remove skins, seeds, and any remaining coarse pieces.
Transfer the strained gazpacho to a covered container and refrigerate for at least 1 hour, preferably 2 hours, until thoroughly chilled.
Stir well before serving and adjust the consistency with a small splash of cold water only if the gazpacho has thickened more than desired.

Notes

The calorie estimate includes all 50 ml of olive oil because it is blended into the soup and assumes the full recipe is divided into six servings.

The vinegar amount is set at 2 tablespoons (30 ml) as a balanced starting point; add more after blending if you prefer a sharper gazpacho.

A Cubanelle pepper is a practical US substitute for a Spanish Italian green pepper and provides a similarly mild, fresh flavor.

Use a plain rustic loaf without milk, egg, soy, sesame, peanuts, or tree nuts when relying on the corresponding dietary categories, and check the package label because formulations vary.

Do not add ice to chill the soup because melting ice dilutes its flavor; refrigerate it instead.