Name: andalusian-style gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 4-6
Cuisine: Spanish
Ingredients: 2½ pounds very ripe tomatoes, cored and roughly chopped; 1 medium cucumber, peeled and roughly chopped; 1 green bell pepper or Cubanelle pepper, seeded and chopped; ½ small white onion, chopped; 1 garlic clove; 2 tablespoons sherry vinegar; (red wine vinegar works in a pinch); 1 teaspoon kosher salt, plus more to taste; ⅓ cup extra-virgin olive oil, plus more for serving; 1 slice day-old white bread, crust removed and soaked in water, then squeezed dry; (optional, but traditional and wonderfully silky); Finely diced cucumber; Finely diced green pepper; Croutons; Chopped tomato; Extra-virgin olive oil; Freshly ground black pepper

Overhead food photography of vibrant red-orange gazpacho in two white ceramic bowls, topped with diced cucumber and green pepper, olive oil drizzle, rustic Spanish table setting, crusty bread on the side, bright natural light

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The Cold Soup That Makes Hot Weather Bearable

This October, I’ll be in Spain eating gazpacho somewhere close to where it was born. Until then, there’s this.

Gazpacho is what Andalusia figured out long before air conditioning: when it’s too hot to cook, don’t. Throw ripe tomatoes, cucumber, pepper, garlic, vinegar, and olive oil into a blender, chill it well, and somehow you end up with something silky, refreshing, and far more interesting than “cold tomato soup.”

Two things matter here: use the best tomatoes you can find, because there’s nowhere for bad ones to hide, and serve it genuinely cold. Lukewarm gazpacho pleases no one.

andalusian-style gazpacho

Rated 5.0 stars by 1 users

Cuisine

Spanish

Servings

4-6

Prep Time

15 minutes

Calories

175

This is summer dinner for people who have no interest in turning on the stove.

Ripe tomatoes, crisp cucumber, green pepper, garlic, sherry vinegar, and good olive oil blend into a cold, silky soup that tastes bright, fresh, and satisfying. It’s elegant enough to serve to company and easy enough to make while barely paying attention.

Best part: the blender does most of the work.

Ingredients

2½ pounds very ripe tomatoes, cored and roughly chopped
1 medium cucumber, peeled and roughly chopped
1 green bell pepper or Cubanelle pepper, seeded and chopped
½ small white onion, chopped
1 garlic clove
2 tablespoons sherry vinegar
(red wine vinegar works in a pinch)
1 teaspoon kosher salt, plus more to taste
⅓ cup extra-virgin olive oil, plus more for serving
1 slice day-old white bread, crust removed and soaked in water, then squeezed dry
(optional, but traditional and wonderfully silky)

Optional Toppings

Finely diced cucumber
Finely diced green pepper
Croutons
Chopped tomato
Extra-virgin olive oil
Freshly ground black pepper

Directions

Blend the vegetables
Add the tomatoes, cucumber, pepper, onion, garlic, vinegar, salt, and soaked bread, if using, to a blender.
Blend for 1–2 minutes, working in batches if necessary, until completely smooth.
Make it silky
With the blender running, slowly stream in the olive oil.
Keep blending until the gazpacho becomes smooth, creamy, and slightly lighter in color.
Taste and adjust
Taste before chilling.
Add more salt or another small splash of sherry vinegar if needed. Gazpacho should taste bright and lively—not flat and vaguely tomato-adjacent.
Strain, if desired
For an ultra-smooth, restaurant-style texture, press the gazpacho through a fine-mesh sieve.
Skip this step for a more rustic version. Both are good. Nobody is grading you.
Chill
Transfer to a covered container and refrigerate for at least 2 hours, preferably 4.
Serve very cold with your choice of toppings and a generous drizzle of olive oil.

Recipe Note

💡 Bonus Savvy Tip

Chill the bowls, too.

Ten minutes in the freezer keeps the gazpacho colder longer and makes the whole thing feel much more restaurant-like, which is always useful when dinner involved no actual cooking.

Savvy Note

The bread is traditional and gives the soup extra body, but the gazpacho is still delicious without it—and naturally gluten-free.

For the best flavor, make it several hours ahead. The garlic softens, the vinegar settles in, and everything starts cooperating.

Nutrition

Calories 175, Carbs 16 grams (8%), Protein 3 grams (10%), Fat 12 grams (40%), Saturated Fat 2 grams (23%), Fiber 3 grams (25%), Sugar 8 grams, Sodium 410 milligrams (28%)

andalusian-style gazpacho

andalusian-style gazpacho

Category

Cuisine

Servings

Prep Time

Calories

Ingredients

Optional Toppings

Directions

Recipe Note

💡 Bonus Savvy Tip

Savvy Note

Nutrition

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