Classic Andalusian Gazpacho Recipe

If you ever visit Andalusia, you’ll notice that almost every table in the restaurants has at least one bowl with red cold soup on their tables. That soup is no other than the famous Andalusian gazpacho.

In this article I’ll show you how to make it, the different changes that you can make to the ingredients, how to store it, and other special tricks of my own.

Is an ideal summer recipe because you don’t need to turn the oven or the stove on, and as a result, you’ll get a refreshing Spanish soup recipe.

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Bloody Mary gazpacho
• Zucchini gazpacho
• Corn gazpacho

Background of the Dish

If we had to track the gazpacho origin we would have to go all the way back to the beginnings of humankind, where the first humans made soups with the help of mortars and good arm strength.

Nonetheless, the gazpacho from Spain was created in the Southern region when tomatoes started coming from America. 

Ever since that day, the Gazpacho went through a lot of changes and it’s pretty much done differently according to each household. 

Despite that fact, the main ingredients of the gazpacho remain the same; tomatoes, olive oil, vinegar, and bread. 

Here I’ll give you the recipe of the authentic Andalusian gazpacho, and I assure you it’ll become one of your favorite summer recipes. 

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Things You’ll Need for Andalusian Gazpacho

What I like the most about this simple gazpacho recipe is that anyone can make it. You don’t need to be a chef or even know how to cut vegetables since the blender takes care of everything. 

For this Andalusian Gazpacho, you’ll need some base ingredients such as tomatoes, oil, vinegar, and water, the other ingredients can be replaced as I’ll show you later.

Ingredients

• 5 cups (1kg) Roma tomato
• 1 green pepper
• 1 red bell pepper
• 1 Cucumber
• 2 Garlic cloves
• 4 tablespoons Extra virgin olive oil
• 1 slice (50g) stale bread
• 1 cup (250ml) water
• Salt and black pepper to taste
• 2 tablespoons Sherry vinegar

How to Make Andalusian Gazpacho – Step by Step Guide

1. To make this traditional gazpacho recipe, the first thing you’ll have to do is to wash and chop the vegetables listed. I always recommend peeling them, but if you want to you can skip this and later run your chilled soup through a fine strainer to remove any seed and vegetable skin left.

2. Cut the stale bread into pieces. Pour the bread, vegetables, water, olive oil, vinegar, and seasoning in a blender or food processor and blend it until you get the desired consistency. 

3. If you want your gazpacho thicker then add one more slice of bread, if you want it runnier add a little bit of water.

4. Once it reaches the desired consistency you can run it through a fine strainer, this way any remaining skin or seeds will be easily removed.  

5. This is a cold Spanish soup, so as you probably guessed, you need to chill it before eating it. You can take it to the fridge and cool it for an hour and a half, or ideally two hours. If you don’t have that much time, put it in the freezer for 30 minutes.

Substitution of Ingredients

If you check the gazpacho definition, you will notice that it simply says “cold soup, in most cases made from tomato”, this opens the doors to make as many changes or inventions as you want.

For example, you can make this Spanish gazpacho with canned tomatoes, just make sure that they aren’t too acidic (you can add 1 tablespoon of white sugar to fix that).

Besides that, you can use any type of tomatoes that you like, you can even make a Spanish chunky gazpacho recipe if you add tomato pieces once your cold soup is ready.

You can use any type of bread, let your imagination fly, and play with the vegetables. 

Use more or less cucumber, add onions and different types of peppers, you can even make a gazpacho out of watermelon or mango.

Of course, here I showed you how to make an authentic Andalusian gazpacho, but there are hundreds of variants that you can try. 

My personal favorites are Spanish cucumber avocado gazpacho, Spanish vegan gazpacho recipe, and nutritious beet gazpacho from Spain.

Tips on Serving Andalusian Gazpacho

My favorite part about making easy cold soup recipes is that you can serve them at any time of the day, whether it is as a main dish for lunch and dinner, or as a refreshing afternoon snack.

But one doubt that appears while making this Andalusian food is what to serve with gazpacho? Thankfully there are many options.

For example, you can use some of the vegetables in this recipe as a topping, dicing them but not processing them with the rest of the soup. 

You can also use some slices of Serrano ham and you will have a completely Spanish meal. And if you want another nutritious and tasty gazpacho for this summer, make sure to try out the delightful avocado gazpacho recipe!

How to Store Andalusian Gazpacho

As well as other cold soup recipes, this Andalusian gazpacho already calls for some time in the fridge, and luckily that time can be extended. 

The gazpacho can last up to 4 days in the fridge, just make sure to store it in a covered container.

If you want to freeze it you can do it too. Just put it in a covered container (or even a Ziploc bag)  and freeze your Andalusian food for up to 30 days. 

Once you’re ready to eat it, unfreeze it in the fridge and run it through a blender before eating it.

Anyways, this is a pretty easy gazpacho recipe, so if you have the time the best thing you can do is to make it and eat it the same day or after a couple of hours.

Recipe Card: Andalusian Gazpacho Recipe

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