Spanish recipe

Gazpacho Andaluz

Name: Gazpacho Andaluz
Prep time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Spanish cuisine
Ingredients: 1 kg very ripe tomatoes, cored and roughly chopped; 150 g cucumber, peeled and chopped; 100 g green pepper, seeded and chopped; 60 g white onion, chopped; 1 clove garlic, peeled; 80 g day-old white country bread, crust trimmed; 60 ml extra-virgin olive oil; 20 ml Sherry vinegar; 150 ml ice-cold water, plus up to 100 ml to adjust; 8 g fine salt, divided

A bright Andalusian cold soup of ripe tomato, cucumber, green pepper, bread, olive oil and Sherry vinegar. It is blended smooth, strained if needed, chilled thoroughly and adjusted only after cold so the balance stays fresh rather than heavy.

Andalusia, Spain

Prep: 2 hr 20 min
Cook: 0 min
Total: 2 hr 20 min
Servings: 4

Silky red Andalusian gazpacho served cold in a simple bowl — **Real finished-dish photograph**Photograph by E4024Source page · Original file · CC BY-SA 3.0Cropped, resized, and compressed by Recipe Nest Vault.

Ingredients

1 kg
very ripe tomatoes, cored and roughly chopped
150 g
cucumber, peeled and chopped
100 g
green pepper, seeded and chopped
60 g
white onion, chopped
1 clove
garlic, peeled
80 g
day-old white country bread, crust trimmed
60 ml
extra-virgin olive oil
20 ml
Sherry vinegar
150 ml
ice-cold water, plus up to 100 ml to adjust
8 g
fine salt, divided

Method

01
Soften the bread and vegetables
Put the bread, tomato, cucumber, pepper, onion and garlic in a large bowl with 6 g salt and 150 ml ice-cold water. Toss and leave 15 minutes so the bread hydrates and the vegetables release juice.
Cooking-step illustration, not a photograph
02
Blend until completely smooth
Blend the entire mixture on high for 90 seconds to 2 minutes, stopping once to scrape down the jug. The soup should be uniformly smooth with no visible vegetable pieces; pass through a fine sieve if tomato skins or seeds remain coarse.
Cooking-step illustration, not a photograph
03
Emulsify the oil and vinegar
With the blender running at medium speed, stream in the 60 ml olive oil over about 45 seconds, then blend in the 20 ml Sherry vinegar. Add up to 100 ml more cold water only if needed for a pourable soup. Taste, using the remaining 2 g salt only as needed.
Cooking-step illustration, not a photograph
04
Chill and serve
Cover and refrigerate for at least 2 hours. Stir well and taste again while cold, then serve at 6–10°C in chilled bowls. The finished soup should be fluid and silky, with clean tomato acidity rather than a thick purée texture.
Cooking-step illustration, not a photograph

Practical notes

Tips

Use fully ripe tomatoes; because the soup is uncooked, weak tomatoes cannot be corrected by long simmering.
Chill before final seasoning; acidity and salt perception change when the soup is cold.

Common mistakes

Adding all the oil at once can leave a greasy layer; blend it in gradually when the recipe relies on emulsification.
Too much raw garlic overwhelms chilled soup because its sharpness is not softened by cooking.

Substitutions

Use a mild wine vinegar when Sherry vinegar is unavailable, adding it gradually because acidity differs by brand.
Day-old white bread can replace rustic country bread; trim very hard crust if it will not blend smooth.

Storage

Keep covered at 0–4°C and use within 2 days. Stir or briefly re-blend before serving if the emulsion separates; do not leave at room temperature for more than 2 hours.

Cultural context

Gazpacho is closely associated with Andalusia and summer heat; modern blender versions preserve the old combination of bread, vegetables, olive oil and vinegar while producing a finer texture.

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Gazpacho in a white bowl — Photograph by E4024; CC BY-SA 3.0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

Back to Spanish recipes

Gazpacho Andaluz

Ingredients

Method

Soften the bread and vegetables

Blend until completely smooth

Emulsify the oil and vinegar

Chill and serve

Sources and photo credit

Recipe references

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