Andalusian Gazpacho




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Andalusian Gazpacho ~ gazpacho is the perfect meal if you’re in stuck the grip of a heatwave.  This raw Spanish tomato soup is super easy to throw together, just plug in your processor or blender and you’re halfway there.

fresh veggies for Andalusian Gazpacho soup

You can find lots of recipes for this traditional Spanish soup on the Internet, but this kind of simple soup doesn’t really require a recipe, it’s very forgiving.  The basis for gazpacho is red ripe tomatoes, bell pepper, red onion, and cucumber blended into a soup with a smooth or chunky texture.  Good olive oil, sherry vinegar, garlic, salt and pepper flavor the soup.  I added lemon, mint and basil. 

The important thing is to let gazpacho sit for an hour or two (or overnight) to let the flavors develop and so it has a chance to get really really cold.  After all, that’s the whole point.

tomatoes

It starts with a nice pile of ripe red tomatoes.  Use the best you can find, they will form the base of the soup.

chopping bell peppers

You also need some colorful bell peppers…

cucumbers, chopped
some crunchy cukes…

red onions

and a red onion.

fresh garlic

Add some garlic, a little or a lot, it’s up to you.

tomatoes, onions, and peppers
Mix the vegetables together and then blend them in a blender or food processor in batches.  I do it in 3 batches and vary the degree of blending with each batch so that my soup will have some texture but a smooth base.

The first batch is processed till smooth
The second batch has a little more texture
The third is chunky, like Pico de Gallo

Serve the soup as is, or garnish with a little yogurt or sour cream.  I like to serve gazpacho in glass bowls so you can appreciate its beauty.  If you didn’t have time to chill the soup thoroughly, serve it with an ice cube in the center (this is very authentic!)  If you’re really hot, chill the bowls as well.

Andalusian tomato soup

This is the most refreshing soup imaginable ~ the hotter the day, the better it tastes!

Andalusian Gazpacho
Rate this recipe
1 ratings

Prep Time: 15 minutes

Total Time: 15 minutes

Category: soup

Cuisine: Spanish

Servings: serves 4-6

Andalusian Gazpacho

Ingredients

  • 4-5 ripe red tomatoes, rough chopped
  • 1/2 red bell pepper, seeded and rough chopped
  • 1/2 green bell pepper, seeded and rough chopped
  • 1/2 cucumber, peeled and rough chopped
  • 1/2 red onion, peeled and rough chopped
  • 1 clove garlic
  • a handful of fresh basil, finely chopped
  • a handful of fresh mint, finely chopped
  • 1/3 to 1/2 cup olive oil
  • 2 to 4 Tbsp sherry vinegar
  • juice of 1/2 lemon
  • salt
  • fresh pepper

Instructions

  1. Mix the tomatoes, peppers, onion and cucumber together and then blend them in a blender or food processor in batches. I do it in 3 batches and vary the degree of blending with each batch so that my soup will have some texture but a smooth base.
  2. Put the processed veggies back in the large bowl. Now it's time to season your soup. The amounts above are approximate: taste as you go and use what you like.
  3. Stir to blend, then cover with plastic wrap and put your soup in the refrigerator for a couple of hours or overnight.

 

 

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6 Comments

    Leave a Reply

  • Reply
    Katie
    July 24, 2011 at 6:03 pm

    I love gazpacho but Kelly and Glenna hate it. I made this for my parents when the other girls were out and it was fabulous!

    http://www.nytimes.com/2010/07/14/dining/14appe.html

  • Reply
    Sue/the view from great island
    July 23, 2011 at 9:41 pm

    Thanks all. I don’t remember loving gazpacho the other times I’ve made it, but this one was great. I think it must have been the tomatoes, or the basil and mint. We did put ice cubes in ours, and it was fun. We’re a little bit cooler today.

  • Reply
    Cathy
    July 23, 2011 at 6:25 pm

    Great photos Sue! The tomatoes getting rinsed in the faucet particulatrly caught my eye.

  • Reply
    Jane and Lance Hattatt
    July 23, 2011 at 3:40 pm

    Hello Sue:
    We couldnot agree more about the healing,cooling and generally life giving properties of Gazpacho. We have lived on thisnow for several weeks. It is, as you say, an absolute life saver when the weather is terribly hot. We are so fortunate too, since the Hungarian tomatoes are truly wonderful and at far less than $1 for a kilo, this soup is inexpensive too!

  • Reply
    Barbara
    July 23, 2011 at 3:38 pm

    Your step by step instructions are great! And this is truly a super recipe for hot weather…I hope things cool off for you this weekend. In Florida, we’re used to it, but then everything is air conditioned too. :)
    Thanks for visiting my blog….

  • Reply
    Mary
    July 23, 2011 at 1:59 pm

    You have a way with a camera, my new-found friend :-). Your photos are wonderful and the gazpacho is indeed survival food in the kind of weather you have back East. I hope you are staying cool and having a wonderful weekend. Blessings…Mary