Spanish Gazpacho Andaluz

Gazpacho Andaluz is a refreshingly cool and light soup native to southern Spain. Traditionally served cold, it is a refreshing choice during the hot summer months. Gazpacho is easily prepared and requires nocooking. It is a highly versatile dish that can be modified to incorporate seasonal produce and vary the flavor.


  • 3-4 tomatoes (medium)
  • ½ red bell pepper
  • 1 cucumber (medium)
  • Half of a red onion
  • 2 cloves garlic
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup tomato or vegetable juice
  • One cup ice cubes


  1. Cut the tomatoes, bell pepper, cucumber, and red onion into chunks.
  2. Peel and mince the garlic. Place the chunks in a blender.
  3. Add the olive oil, vinegar, salt and pepper to the blender. Blend until everything is combined and the mixture is smooth.
  4. Pour the tomato or vegetable juice into the mixture, blend again until combined.
  5. Add the ice cubes, blend until the gazpacho is thoroughly chilled.
  6. Serve chilled.

Gazpacho is best served cold. To ensure it retains its refreshingly cool temperature, it can be served in a bowl over ice. This traditional soup can be garnished with a variety of herbs, vegetables, and fruits such as fresh cucumbers, tomatoes, red onions, mint, and basil. Traditional Spanish croutons can also be sprinkled on the top. In some areas, the gazpacho is served with cooked shrimp or chunks of crab meat.

Gazpacho is an incredibly healthy and tasty dish that can be enjoyed year round. Whether you’re after a quick and easy meal, or a flavorful summer dish, gazpacho Andaluz is an ideal choice.