Classic Andalusian cold tomato soup
Gazpacho Andaluz
Gazpacho Andaluz
20 minEasy
Prep Time
20 min
Cook Time
0 min
Total Time
20 min
Servings
6
6 cups
Difficulty
Easy
Cost
Budget
$
Gazpacho Andaluz
Classic Andalusian cold tomato soup
A silky-smooth chilled soup made from ripe tomatoes, cucumber, peppers, and stale bread blended with olive oil and sherry vinegar. Pure refreshment on a hot summer day.
20m
Prep Time
0m
Cook Time
20m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Gazpacho is Andalusia's gift to summer cooking—a cold soup that requires zero cooking and tastes like liquid sunshine. The key is peak-season tomatoes and excellent olive oil.
Ingredients
- 2 lbs very ripe tomatoes, cored and roughly chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 2 slices stale bread, crusts removed, soaked in water
- 1/4 cup extra-virgin olive oil, 2 tbsp sherry vinegar
- 1 clove garlic, salt to taste
Instructions
- 1
Soak bread in water for 5 minutes, then squeeze out excess.
- 2
Combine tomatoes, cucumber, pepper, garlic, and soaked bread in a blender.
- 3
Blend until completely smooth, then stream in olive oil and sherry vinegar while blending.
- 4
Season with salt and strain through a sieve for an ultra-smooth texture (optional).
- 5
Chill at least 2 hours or overnight. Serve in chilled bowls with diced vegetables, croutons, and a drizzle of olive oil.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering
Substitutions
Sherry vinegarRed wine vinegar
Sherry vinegar is more complex but red wine vinegar works
Stale breadOmit for gluten-free
The soup will be thinner but still delicious without bread
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Use the ripest, most flavorful tomatoes you can find—they are the star of this soup.
Serve in chilled bowls and keep a pitcher in the fridge—gazpacho is best ice-cold.
Storage
Refrigerate for up to 3 days. The flavor improves after a day in the fridge.
Reheating
Gazpacho is served cold. Stir well before serving as it may separate slightly.
Nutrition Facts
Per serving (0mg) · 6 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates8g
Fat16g
Fiber280mg
Sugar3g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Should I peel the tomatoes?
- If you strain the soup, peeling is unnecessary. For an unstrained version, peel for a smoother texture.
- Why add bread?
- Bread gives the soup body and creaminess. Without it, the texture is thinner.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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