Gazpacho Andaluz Recipe -
Gazpacho Andaluz Recipe

Gazpacho Andaluz

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"Direct from Spain, this recipe is simple and delicious. For this recipe it is convenient to have a hand mixer with chopping blades, a food processor, or a blender. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings


  1. Combine water, tomatoes, bread, and oil in a large stock pot. Set aside.
  2. In a food processor or blender, blend onion, garlic, cucumber, and green pepper to a paste. Stir into the stock pot.
  3. Using a hand mixer, blend until ingredients have a watery, pinkish consistency. Alternatively, process in a blender or food processor until smooth. Add vinegar, and season with salt.
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Reviews More Reviews

Most Helpful Positive Review
Aug 16, 2003

Review from Spain. Only Red Bell Pepper is missed for a true Gazpacho Andaluz. Also, when all ingredients are blended and liquified, most times you don't need to add any water or bread crumbs, because the vegetables give the accurate density; water and bread are used only for change density to more liquid or more thick, otherwise they are not used.

Most Helpful Critical Review
Aug 15, 2005

I, too, should have read the reviews before following this recipe. I followed it closely ... and am left with a vat of pink bread mush with a slight gazpacho-like perfume. I plan to carry it for my lunch at the office this week, topping each serving off with an additional hit of wine vinegar to supply missing "zing," but I'm not sure I will be able to stomach it for five days! Very disappointing ... and such a waste of tomatoes! I have had gazpacho in Spain, and so, was not surprised to see bread as a component ... but I should have known better than to make it such a LARGE component!


30 Ratings

Jul 02, 2005

I am from Spain and this is a close as a real gazpacho shrimps..the real thing!

Apr 05, 2007

Excellent recipe! And true to its originis, especially in its use of good crusty stale bread and in its omission of many ingredients that have nothing to do with the authentic recipe. I am originally from Spain and live there part of the year, so my rating is based upon native knowledge. One must add that it is impossible to create a good gazpacho using grocery store blah tomatoes. This recipe calls for the very best, juiciest, tastiest tomatoes one can find, usually from a hothouse or family farm. Thank you for including it, it jogged my memory and I will use it as soon as my tomatoes are ready to be picked.

Oct 16, 2007

This is a great gazpacho recipe. My mother-in-law is Spanish, and she always made this for my husband. This is the first time I have made it that he has been satisfied as to its authenticity. BUT, don't add so much water!! I didn't add any water, just some ice (in the blender) to make it cold rather than room temperature. Otherwise, the flavor will be too watered down and the consistency will be too liquidy.

Apr 03, 2009

As I have been limited by the available publishing space, here is the follow-up to my recipe—it's nothing without the following serving instructions. On the side in separate bowls for self-service: Small diced green bell pepper - Small diced red bell pepper - Small diced yellow bell pepper; Small diced cucumber; Quartered sun-ripened organic red cherry or grape tomatoes; Quartered sun-ripened organic yellow cherry or grape tomatoes. (All above ingredients must be chilled and served at the last minute.) Small cubes of loaf stale French bread lightly pan-browned in olive oil - Ice cubes to be stirred in slightly to dilute the soup plate (refreshing and a nice visual effect) – And a carafe of olive oil. I recommend the Catalan Estornell; widely available in the U.S.A., the label has a starling bird on it – it's made from Arbequinas, a mild, sweet olive variety, though climate, altitude, weather conditions, and lots of other factors determine the flavor - or the Andalucian family's four groves, around Baena, in the Cordoba province, production of Núñez de Prado Flor de Aceite, their numbered bottles are available at Dean and Deluca; both these first cold-pressing organic extra virgin oils are pricey though not insanely so, but in my opinion are the best table (not for cooking) Spanish olive oils. ! Buen apetito! J.P.G. The recipe makes 8 cups of soup (7 servings).

Jun 19, 2005

Just what I was looking for - an authentic Spanish recipe. I used about 1/3 bread and no water (except to soak the bread in) as the tomatoes and the cucumber were watery enough for my taste, but this may vary from time to time during the season. After 6 hours in the fridge during a hot day it was perfect (and wonderful to be finished with preparing the evening meal before noon!).

Aug 23, 2007

To my taste, this recipe has too much water and too much bread. Some recipes call for no water at all, no oil, and no bread. Gazpacho made almost entirely from tomatoes, onions, cucumbers, and peppers is best.


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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