Andalusian Gazpacho: Cold and Refreshing Soup

🖨️ Print the recipe

What is Andalusian Gazpacho?

Andalusian gazpacho is a traditional cold soup from Andalusia, a sunny region in southern Spain. This recipe is perfect for hot summer days, delivering a burst of fresh, invigorating flavors in every spoonful. Made with fresh vegetables, olive oil, and sherry vinegar, gazpacho is not only delicious but also nutritious.

Why Choose Andalusian Gazpacho?

Opting for Andalusian gazpacho means choosing a recipe that is both simple and sophisticated. This cold soup is perfect to start a light meal or as a main course for a summer lunch. Its quick preparation and accessible ingredients make it a perfect choice for cooks of all levels.

The Benefits of Andalusian Gazpacho

Andalusian gazpacho is not only tasty but also beneficial for your health. Tomatoes provide powerful antioxidants like lycopene, while cucumber hydrates and refreshes. Red pepper, garlic and onion add not only flavor but also essential vitamins and anti-inflammatory properties. This recipe is also rich in fiber, promoting healthy digestion.

How to Serve Andalusian Gazpacho?

Andalusian gazpacho is best served chilled, garnished with crispy diced vegetables, golden croutons and fresh herbs for the perfect finishing touch. For an even more refreshing experience, you can add ice cubes just before serving. This soup is also great as an accompaniment to tapas or as a light starter before a larger meal.

By following this simple and delicious recipe, you can enjoy a real taste of Andalusia at home, bringing a little bit of the sunny spirit of Spain to your table. Enjoy!

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	0 minutes (no cooking)
⏲️ Total time	20 minutes + 2 hours cooling
🔧 Difficulty level	Easy
🍽️ Portions	6
🔥 Calories (approximate)	120 per serving

Ingredients

1 kg ripe tomatoes (about 6 to 8 medium tomatoes, Roma or field type) 1 red or green pepper, seeded 1 red onion (or other type of onion if desired) 1 English cucumber or 2 Lebanese cucumbers, peeled and seeded 1 to 2 cloves garlic, chopped 100 g stale bread (about 2 slices), soaked in water and squeezed dry 3 tablespoons sherry or balsamic vinegar 1/3 cup extra virgin olive oil Salt and pepper to taste 1 cup cold water (adjust to desired consistency) A few drops of Tabasco or other hot sauce (optional) 1 small jalapeño pepper, seeded and chopped (optional) Toppings (optional) Cucumber dice Pepper cubes Croutons Fresh herbs (parsley, basil, chives)

Instructions

Preparation of vegetables: Cut the tomatoes, pepper, onion and cucumber into large pieces to make blending easier. Mixing: Add tomatoes, cucumber, bell pepper, onion, garlic and stale bread to a blender or food processor. Blend until smooth. Seasoning: Add the vinegar, olive oil, salt and pepper. Blend again to combine. Gradually add cold water until desired consistency is reached. If desired, add a few drops of Tabasco or a small jalapeño pepper for a touch of heat. Cooling: Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 2 hours, or until chilled. For an even more refreshing option, add a few ice cubes when serving. Service : Serve the gazpacho very cold, garnished with diced cucumber, pepper, croutons and fresh herbs to taste. Advice : This gazpacho can be made ahead of time and will keep well in the refrigerator for 1 to 2 days. The flavors will have time to blend and intensify.

Additional Q&A

Can I add other vegetables? Yes, you can add vegetables like celery, fennel or even carrots to vary the flavors.

Can I use canned tomatoes? It is best to use fresh tomatoes for best flavor, but if needed, good quality canned tomatoes can be used.

What are the possible variations of this recipe? You can add a touch of chili pepper for a little heat, or fresh herbs like basil for a different aromatic note.

How can I make gazpacho thicker? If you prefer a thicker gazpacho, reduce the amount of water or add more stale bread.