Andalusian Gazpacho
A vibrant, chilled Spanish soup blending ripe tomatoes, cucumber, bell pepper, and garlic into a silky-smooth emulsion with extra virgin olive oil and sherry vinegar. This Andalusian classic takes 15 minutes to make and tastes like summer in a bowl. Serve icy cold with crunchy chopped vegetable garnishes on top.
For 4 servings
- prep · ~1 min
Soak the bread.
1.Place the torn bread pieces in a small bowl.2.Add just enough water to cover and let soak for 1 minute until softened.3.Squeeze out excess water and set the bread aside. - mix · ~2 min
Blend the vegetables and bread.
1.Add chopped tomatoes, cucumber, bell pepper, garlic cloves, and soaked bread to the blender.2.Pour in the extra virgin olive oil, sherry vinegar, salt, and ice-cold water.3.Blend on high speed until completely smooth and creamy, about 2 minutes.TIPUse the ripest tomatoes you can find — they make all the difference in flavor and natural sweetness. - prep · ~2 min
Strain and adjust the consistency.
1.Pour the blended mixture through a fine mesh strainer set over a large bowl, pressing with a spatula to extract all liquid. Discard the solids.2.Taste and adjust salt and vinegar to your liking.3.If the gazpacho is too thick, stir in a little more ice-cold water a tablespoon at a time until the desired soup-like consistency is reached.TIPDon't skip the straining — it transforms the texture from a chunky smoothie into a silky, restaurant-quality soup. - rest · ~120 min
Chill the gazpacho.
Cover the bowl and refrigerate for at least 2 hours, or until very cold. This chilling time lets the flavors meld together beautifully.
TIPFor the quickest chill, pour the gazpacho into a shallow metal bowl — it cools faster than glass or plastic. - assemble
Prepare the garnishes.
Place the finely diced tomato, cucumber, and bell pepper in separate small bowls so everyone can add their own toppings at the table.
- serve
Serve icy cold with garnishes and a drizzle of olive oil.
1.Ladle the chilled gazpacho into bowls or glasses.2.Top each serving with a spoonful of the diced vegetable garnish.3.Finish with a thin drizzle of extra virgin olive oil over the top.TIPServe in chilled bowls if you have time — it keeps the soup cold longer on a warm day.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only the ripest, in-season tomatoes for the deepest, sweetest flavor.
- 2Chill all vegetables and the water before blending for an instantly cold soup.
- 3Let the gazpacho rest in the fridge for at least 2 hours — flavors meld and deepen overnight.
- 4Strain the blended mixture through a fine-mesh sieve for an ultrasilky, luxurious texture.
- 5Add the sherry vinegar a little at a time and taste as you go to balance acidity perfectly.
- 6Serve in chilled bowls or glasses to keep the soup cold longer on a hot day.
- 7Save time by prepping garnishes while the gazpacho chills in the fridge.
Adapt it for your goals.
Low-oil
Reduce the extra virgin olive oil to 1 tablespoon and replace the rest with ice-cold water for a lighter, lower-fat version that still stays refreshing.
spicySpicy
Add 1/2 a seeded jalapeño or a pinch of cayenne pepper to the blender for a gentle kick of heat.
high proteinHigh-protein
Stir in 1/2 cup of cooked white beans or silken tofu after straining for added protein without changing the soup's creamy texture.
veganVegan
This recipe is already naturally vegan — simply ensure your bread is free of dairy or eggs.
strawberry gazpachoStrawberry-gazpacho
Replace half the tomato with fresh strawberries for a sweet-tart twist that pairs beautifully with the sherry vinegar and olive oil.
Why this is on our healthy list.
Rich in Lycopene
Cooked or raw, tomatoes are packed with lycopene, a powerful antioxidant that supports heart and skin health — and raw tomatoes retain the most vitamin C.
Hydrating and Low-Cal
Made predominantly from water-rich vegetables, this soup is naturally hydrating and low in calories, making it a refreshing light meal or starter.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats and anti-inflammatory polyphenols that support cardiovascular health.
Good Source of Fiber
Cucumber, bell pepper, and tomato contribute dietary fiber, which aids digestion and promotes satiety.
Frequently asked questions
Yes, but use high-quality whole peeled tomatoes and drain some of the juice to keep the flavor concentrated. Fresh ripe tomatoes still give the best result.
