Gazpacho Andaluz
Liquid summer: ripe tomatoes, sherry vinegar, EVOO, blended and chilled.
Ingredients
- 1000 g Tomato
- 1 Cucumber
- 1 Bell pepper
- 1 clove Garlic
- ¼ baguette Baguette
- 80 ml Extra-virgin olive oil
- 2 tbsp Sherry vinegar
- 1 tsp Salt
Method
- Core the tomatoes and chop roughly. Tear the bread into chunks.
- Peel and chunk the cucumber. Deseed and chop the green pepper.
- Soak the bread in water for 5 minutes, then squeeze dry.
- Tip everything into the blender with garlic, salt, and the sherry vinegar. Blitz on high until smooth.
- With the blender running, stream in the olive oil until creamy and emulsified.
- Pass through a fine sieve into a jug for a silky finish, then chill covered at least 2 hours — the flavour blooms cold.
- Pour the chilled soup into glasses. Finish with a thread of extra-virgin olive oil and a few croutons if you like.
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About Gazpacho Andaluz
Gazpacho Andaluz is the iconic chilled tomato soup of Andalusia in southern Spain, born as a peasant dish of stale bread, oil, garlic, and vinegar that later welcomed tomatoes and peppers from the New World. It's less a cooked soup than a raw one: ripe tomatoes, cucumber, and green pepper are blended with garlic, sherry vinegar, and soaked bread, then emulsified with a stream of extra-virgin olive oil until creamy. The soaked bread is what gives an authentic gazpacho its body and silk, thickening the blend rather than leaving it watery.
The result is bright, tangy, and savory, with the sherry vinegar cutting through the sweetness of ripe tomato and the olive oil lending a smooth, almost velvety richness. Passing it through a fine sieve and chilling it for at least a couple of hours is essential — the cold both mellows and concentrates the flavor, which is why gazpacho tastes flat at room temperature and vivid straight from the fridge. In Spain it's often drunk from a glass on a hot afternoon or served as a first course, finished with a thread of oil and a few croutons. It's a summer staple built around genuinely ripe tomatoes, so it rewards the peak of the season.
Gazpacho Andaluz: frequently asked questions
How many calories are in Gazpacho Andaluz?
A serving has about 281 calories — 4.3g protein, 22.4g carbs, 20g fat, 3.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Gazpacho Andaluz gluten-free?
As written, no — it contains Baguette. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Gazpacho Andaluz take to make?
About 25 minutes start to finish, but only around 10 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Gazpacho Andaluz make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.