Spanish Gazpacho Recipe – A Chilled and Refreshing Classic.

(Gazpacho Andaluz)


By Edu Valor / Author - Spanish Chef

Savor summer with this authentic Spanish gazpacho recipe. Fresh veggies, silky olive oil, and bold flavor—served cold makes the summer heat more bearable.

There are many types of gazpacho in Spain but this one is my favorite, the Andalusian gazpacho. In time I'll add a few more recipes for you to enjoy.

I enjoy it very much because of the taste and it's more of a drink than a soup that you have with a tablespoon. When it's hot outside you want to drink, right?

Cold Andalusian gazpacho in a glass with vegetables around it.Serve cold or add ice cubes.


Why This Is the Best Spanish Gazpacho Soup


Spain offers many variations of gazpacho, but Andalusian gazpacho remains my personal favorite—and it's a true classic. I’ll be adding more regional recipes soon, but this one is the perfect place to start.

What makes this Spanish gazpacho soup stand out is its drinkable texture and flavor-packed ingredients. On hot days, it feels more like a savory smoothie than a spoonful soup—exactly what you want when the sun’s blazing.


Fresh Ingredients for a True Spanish Gazpacho Recipe


For me, this chilled soup is a summer drink at heart. I still remember my mother pouring freshly made gazpacho into a glass punch bowl and tucking it into the fridge.

I never had the patience to wait—I’d pour a glass right away and add ice cubes. The blended vegetables, tangy vinegar, and crunchy cucumber pieces always made me come back for seconds.

Since it’s packed with fresh vegetables, this Spanish gazpacho soup feels light yet satisfying. It’s the kind of recipe everyone finishes—and misses when it’s gone.

Let's Make a Refreshing Gazpacho Soup

Ingredients for 4 Servings


Preparation: 20 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.


  • 3 large ripe red tomatoes, chopped
  • 3 garlic cloves, chopped
  • 1 piece cucumber (about 4 oz / 120 g), peeled and chopped
  • 1 red bell pepper, diced (seeds and core removed)
  • 1 green bell pepper, diced (seeds and core removed)
  • 2 tablespoons (20 ml) vinegar (or Jerez vinegar), or to taste
  • 1 slice stale white bread (crust removed), torn into pieces (optional)
  • ½ teaspoon salt, or to taste
  • 3 tablespoons (50 ml) extra virgin olive oil
  • Cold water, as needed to adjust consistency
  • Extra diced cucumber (1–2 handfuls), for garnish

Instructions


  1. Rinse all the vegetables thoroughly, then chop them into smaller pieces for easier blending.
  2. Add the vegetables to a blender, along with the olive oil and a pinch of salt. If you're using bread, add it now.
  3. Blend on high speed for a few minutes, until the mixture becomes smooth and creamy.
  4. Pour in cold water gradually, blending as you go, until you reach your desired consistency.
  5. Taste and adjust the seasoning with more salt or vinegar, blending briefly after each adjustment.
  6. Transfer the soup to a container and refrigerate for at least 2–3 hours, or until well chilled. (Ideal fridge temperature: 37–39°F / 3–4°C)


TIPS:

  • Leave the slice of bread out if you wish.
  • Use a stick blender if needed.
  • Peel the cucumber.
  • Add ½ teaspoon of ground cumin for extra taste.

The main ingredients for a Andalusian gazpacho soup.The main ingredients.


How to Make This Easy and Delicious Spanish Gazpacho Recipe


This might be the easiest soup you'll ever make. But like with all good recipes, a few thoughtful touches can take it to the next level.

Use the Right Blender

Investing in high-quality kitchen appliances has made a huge difference for me. I recommend using a blender with at least 900 watts of power to get that silky-smooth texture. Tougher ingredients like bell peppers and garlic blend much better with stronger machines—less bits, more flavor.

Choose Ripe, Fresh Ingredients

Fresh, ripe vegetables are key. If you want that beautiful reddish color (which looks especially appetizing), try peeling the cucumber and swapping the green bell pepper for a red one.

Tips for the Perfect Chilled Soup

  • Refrigerate your vegetables the night before to speed up cooling time.
  • For a lighter, more liquid gazpacho, skip the bread. Even in Spain it's often left out.
  • Try using Jerez (Sherry) vinegar—its unique flavor really elevates the soup.
  • Add ½ teaspoon of cumin and/or ½ medium onion.



*****

Edu's Rich Soup Recipes