Andalusian Gazpacho

Ingredients

• 600 g (4 cups)ripe but firm tomatoes, coarsely chopped
• 75 g (½ cup)cucumber, peeled and coarsely chopped
• 50 g (⅓ cup)green bell pepper, deveined, deseeded and coarsely chopped
• 150 g (1 cup)stale artisan bread, such as French baguette, cut into cubes
• 2garlic cloves, chopped
• 60 ml (¼ cup)wine vinegar
• 80 ml (⅓ cup)extra-virgin olive oil
• to tastecoarse sea salt

Instructions

1. 1

   Blend the ingredients

   Put all the ingredients into a blender and blend until smooth and fully liquefied.

2. 2

   Chill the soup

   Refrigerate the gazpacho for at least 1 hour before serving.

3. 3

   Serve chilled

   Serve cold in bowls or glasses.

What is Andalusian gazpacho?

Gazpacho is a cold soup associated with Andalusia in southern Spain, traditionally made by blending vegetables with bread, vinegar and olive oil. It is served chilled, especially in warm weather.

This version uses ripe tomatoes as its base, with cucumber and green pepper for a fresh, savoury edge. Stale bread helps give the blended soup body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 8g protein, 40g carbs, 21g fat.

The tomatoes and bread provide most of the carbohydrates, while olive oil contributes much of the fat. Bread also contributes some protein; serve a smaller bowl alongside a protein-rich main or add a side salad to round out the meal.

Choose ripe tomatoes

Tomatoes: Use ripe tomatoes that still feel firm enough to chop cleanly. Their flavour and juiciness set the character of the soup.

Pepper and cucumber: Peel the cucumber and remove the pepper's veins and seeds as directed. Chopping both roughly is enough, since the blender does the fine work.

Why stale bread matters

Bread: Stale baguette blends into the vegetables and gives the soup a fuller texture. Fresh bread can also work, but may make the mixture softer and less substantial.

Blending: Add the ingredients together and blend until no distinct pieces remain. Pause to scrape down the blender if ingredients are stuck above the blades.

Balance the seasoning

Vinegar: Wine vinegar brings a bright, tart note that balances the sweetness of ripe tomatoes. Start with the stated amount, then taste after blending.

Salt: Add coarse sea salt to taste. Chilling can soften how flavours come across, so taste the soup again before serving and adjust if needed.

Give it time to chill

The blending itself is quick, but the soup needs at least 1 hour in the refrigerator before serving. Chilling also lets the flavours settle together.

For the coldest serving, chill the soup in a covered container and use cold bowls or glasses.

How to serve it

Serve the gazpacho in bowls as a light first course or pour it into glasses for a simple chilled serving. Its smooth, cool texture suits a warm-weather meal.

For a more substantial plate, serve it alongside bread or a simple salad. Keep any additions separate so the soup's fresh tomato flavour stays central.

Recipe notes & tips

• Use tomatoes that are fragrant and fully ripe for a fuller tomato flavour.
• Cut the vegetables into similarly sized rough pieces so they blend evenly.
• Blend long enough to remove any noticeable pieces of bread or vegetable.
• Chill the soup for at least 1 hour, as directed, before serving.
• Taste after chilling and adjust the salt if needed.

Variations

• Add more cucumber: Increase the cucumber slightly for a fresher, greener note.
• Use sherry vinegar: Swap in sherry vinegar for a distinctly Spanish tang.
• Make it smoother: Pass the blended soup through a fine sieve before chilling.
• Add a garnish: Top each serving with finely diced tomato or cucumber.
• Serve with croutons: Scatter toasted bread cubes on top just before serving.

Common mistakes to avoid

• Using underripe tomatoes: They can taste flat; choose ripe, fragrant tomatoes.
• Leaving the pepper seeds in: Remove the seeds and veins before blending as instructed.
• Using very fresh bread: It can make the soup softer; stale bread gives it more body.
• Serving it straight away: Chill for at least 1 hour so it is properly cold.
• Adding salt without tasting: Season to taste, then check again after chilling.

How to store

Store the gazpacho covered in the refrigerator and use within 2 days for the best flavour. Stir well before serving; this soup is served chilled and does not need reheating.

Frequently asked questions