Andalusian Gazpacho

Name: Andalusian Gazpacho
Prep time: 15 min
Total time: 15 min
Cuisine: Spain
Ingredients: 6 tomatoes (very ripe); 1 green bell peppers; 1 cucumbers (medium); 1 small onions; 1 garlic cloves; 3 tbsp of extra virgin olive oil; 2 tbsp of red wine vinegar; salt; black pepper; stale bread

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Gazpacho is a cold soup of blended raw vegetables such as tomato and bell pepper. 🍅 Its texture is velvety. It is served ice-cold in summer.

Total time: 15 min
Prep: 15 min
Cook: –
Rest: 2 h
Difficulty: Easy
Per person: €0.75

By the CookinBreak team

Goes well with

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For dessert

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To drink

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Nutrition facts

per serving · estimate

100kcal

Protein2 g8%
Carbs10 g39%
Fat6 g53%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🍅🥄 For an even more velvety texture, you can strain the soup through a fine-mesh sieve after blending. This removes the small remaining bits and makes the soup even smoother. You can also add fresh herbs like basil or mint for an extra touch of freshness. 🌿✨

Freezing : Can you freeze this recipe?

Yes

Very good, without the stale bread. Up to 3 months in freezer bags or airtight containers. Thaw in the fridge.

Storage : How long does it keep?

Keeps 3 to 4 days max in a bottle or airtight container in the fridge. Flavors improve with time.

Making ahead : Can you make it the day before?

Yes

Ideally made the day before. The vegetable flavors intensify.

Reheating : How do you reheat it?

Gazpacho is a cold soup. Do not reheat, serve chilled or ice-cold.

Variations

Add stale bread soaked in water for a thicker, creamier soup.
Replace the red wine vinegar with sherry vinegar.
Serve it in shot glasses as an appetizer, with small diced cucumber and bell pepper.

Mistakes to avoid

Serving the soup right away: leave it at least 2 hours in the refrigerator so the flavors meld and it gets properly cold.
Using tomatoes that aren't ripe enough: the gazpacho lacks flavor. Choose very ripe tomatoes.
Forgetting to taste: adjust the salt, pepper and vinegar after blending.

Frequently asked questions

What ingredients go in an Andalusian gazpacho?

You need very ripe tomatoes, a green bell pepper, a cucumber, a small onion and a clove of garlic, seasoned with extra virgin olive oil, red wine vinegar, salt and black pepper. Stale bread is optional.

How do I thicken a gazpacho?

Add stale bread that has been soaked in water beforehand, before blending. It gives the soup more body and a creamier texture. Then blend until smooth and adjust the seasoning.

How long should a gazpacho rest?

Refrigerate it for at least 2 hours before serving. This rest lets the flavors meld and gives a soup that is well chilled, just as it is enjoyed in summer.

How do I get a really smooth gazpacho?

Cut the vegetables into coarse chunks, put them in a blender with the oil, vinegar, salt and pepper, then blend until smooth. No cooking is needed.