Andalusian gazpacho, cold tomato soup
Andalusian gazpacho: a cold soup of tomato, bell pepper, cucumber and bread blended with oil and vinegar, refreshing and no-cook, perfect for summer.
Are you looking for a cold soup that truly cools you down on the hottest days, without turning on the stove?
Then Andalusian gazpacho is the answer. I’ll walk you through it step by step: ripe tomato, bell pepper, cucumber and a little bread, blended with oil and vinegar into a velvety, thirst-quenching cream that is ready in about fifteen minutes.
The beauty of this recipe is that it works precisely because there is no cooking. The vegetables stay lively and fragrant, and the soaked bread gives the cream body without weighing it down. The secret is the quality of the tomato: the sweeter and riper it is, the rounder and more balanced your gazpacho will taste.
Making gazpacho has at least three advantages: it is light and fully plant based, it costs little because it uses seasonal vegetables, and it can be made ahead while it rests in the fridge, where it actually improves.
A practical tip: if you love a fine, silky texture, pass everything through a sieve or a food mill after blending to remove skins and seeds. And if you like it richer, set aside a few diced bell pepper and cucumber pieces to scatter on top just before serving.
For storage, gazpacho keeps in the fridge for up to two days in a sealed container. Always serve it well chilled, with a drizzle of extra virgin olive oil and, if you like, a few crunchy croutons.
Ready? Let’s make the gazpacho.
Base preparations used
To make this recipe
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Kitchen blender
Ideal for making smooth pestos and sauces. Choose a stable, powerful model for best results.
Steps
- Soak the bread in a little water. Wash and chop the tomatoes, bell pepper and cucumber, setting some aside for the garnish.
- Put the vegetables in the blender with the squeezed bread and the garlic.
- Blend for a good while, pouring in the oil in a thin stream, until you get a smooth, velvety cream.
- Adjust with vinegar and salt, then blend again. If it is too thick, loosen it with a little cold water.
- Strain through a sieve for a finer texture, then chill for at least 2 hours. Serve well chilled with the diced vegetables.
Helpful tips
The riper the tomatoes, the sweeter and more fragrant your gazpacho will be.
For a silky cream, pass everything through a sieve or food mill after the blender.
Serve it very cold, with a drizzle of oil and diced vegetables or croutons.
It keeps for 2 days in the fridge in a sealed container: stir well before serving.
Average nutrition per serving
- Calories
- 140 kcal
- Carbohydrates
- 14.0 g
- Sugars
- 8.0 g
- Protein
- 3.0 g
- Fat
- 8.0 g
- Saturated fat
- 1.0 g
- Fiber
- 3.0 g
- Sodium
- 360 mg
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