Gazpacho Andaluz
This post may contain affiliate links. Read my full disclosure policy. Hot day? Beat the heat with this authentic Spanish gazpacho that’s fresh, smooth, and full of summer flavor. Just grab a blender and a few ripe summer veggies. How do I love gazpacho? Let me count the ways—roasted pepper gazpacho, spicy watermelon gazpacho, and golden gazpacho—but nothing beats the classic gazpacho Andaluz. This cool, silky soup hails from southern Spain and gets its gorgeous red-orange color from ripe tomatoes and bell peppers, blended with cucumber, garlic, and red onion. A splash of sherry vinegar and good olive oil tie it all together, and while it’s not traditional, I like to add a bit of tomato juice for extra depth. This gazpacho recipe only takes 20 minutes to make, but it needs at least 4 hours in the fridge to chill and develop its full flavor. Serve it in bowls or glasses with your favorite toppings—croutons, finely diced veggies, chopped hard-boiled egg, or even diced ham. And don’t forget a drizzle of olive oil to finish it off. “I’m obsessed with gazpacho and this recipe is so delicious and easy!” What You’ll Need To Make Gazpacho Andaluz Ripe Tomatoes: The base of the soup, with that bright color and fresh, tangy flavor. No need to seed them—everything gets strained after blending. Red Bell Pepper & English Cucumber: The pepper adds a little sweetness, and the cucumber keeps things cool and refreshing. Red Onion & Garlic: For a little kick and depth. I like to soak the onion in cold water first to take the edge off. Sherry Vinegar: Adds just the right amount of zing. Good Olive Oil: Makes the soup nice and silky. Good supermarket brands include Lucini, California Olive Ranch, and Colavita. Tomato Juice: Not traditional, but I always add a splash to bump up the tomato flavor and make the texture super smooth. Jump to the printable recipe for precise measurements Ripe Tomatoes: The base of the soup, with that bright color and fresh, tangy flavor. No need to seed them—everything gets strained after blending. Red Bell Pepper & English Cucumber: The pepper adds a little sweetness, and the cucumber keeps things cool and refreshing. Red Onion & Garlic: For a little kick and depth. I like to soak the onion in cold water first to take the edge off. Sherry Vinegar: Adds just the right amount of zing. Good Olive Oil: Makes the soup nice and silky. Good supermarket brands include Lucini, California Olive Ranch, and Colavita. Tomato Juice: Not traditional, but I always add a splash to bump up the tomato flavor and make the texture super smooth. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Soak the onions. Place the red onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. Step 2: Combine the veggies. Add the tomatoes, pepper, cucumber, and garlic to a blender. If things get too crowded, just give it a quick blitz to make some room. Then add the drained onion, salt, and vinegar, and blend again. Step 3: Pureé. Blend the veggies until completely smooth, about 2 minutes. Then, with the blender running, remove the center cap and slowly pour in the olive oil—it helps give the soup that silky texture. Step 4: Strain for a smooth finish. Set a fine mesh strainer over a big bowl and pour in the soup. Use a ladle to stir in circles and help it pass through—this takes a few minutes, but it’s worth it for that silky texture. Discard whatever’s left in the strainer. Step 5: Add the final touch and chill. Stir in the tomato juice, then pop the soup in the fridge for at least 4 hours, or until it’s nice and cold. The flavor gets better as it sits. Gazpacho Video Tutorial More Summer Soups you May Like RecipeComments (17)Add Comment Recipe Comments (17) Add Comment Ingredients 1 small red onion, roughly chopped 1½ lbs ripe red tomatoes, cored and cut into 1-inch chunks 1 bell pepper (any color), seeded and cut into 1-inch chunks 1 English or hothouse cucumber, cut into 1-inch chunks (see note) 1 clove garlic, roughly chopped 1¼ teaspoons salt 1 tablespoon sherry vinegar 6 tablespoons extra-virgin olive oil, plus more for serving 1½ cups tomato juice, such as Campbell's 1 small red onion, roughly chopped 1½ lbs ripe red tomatoes, cored and cut into 1-inch chunks 1 bell pepper (any color), seeded and cut into 1-inch chunks 1 English or hothouse cucumber, cut into 1-inch chunks (see note) 1 clove garlic, roughly chopped 1¼ teaspoons salt 1 tablespoon sherry vinegar 6 tablespoons extra-virgin olive oil, plus more for serving 1½ cups tomato juice, such as Campbell's Optional Toppings For Serving Croutons, finely diced vegetables (cucumbers, bell peppers, tomatoes, etc.), chopped hard-boiled eggs, diced ham Croutons, finely diced vegetables (cucumbers, bell peppers, tomatoes, etc.), chopped hard-boiled eggs, diced ham Instructions Place the red onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. Meanwhile, in a blender, combine the tomatoes, pepper, cucumber, and garlic. If the blender becomes too full, briefly blend the vegetables to make room. Next, add the drained onions, salt, and vinegar to the blender and blend until smooth, which should take about 2 minutes. While continuing to blend, remove the center knob and slowly pour in the olive oil. Once blended, set a fine mesh strainer over a large bowl and strain the soup, using a ladle and circular motions to help it pass through, then discard the solids. Finally, mix in the tomato juice and stir well. Chill the soup in the refrigerator for at least 4 hours or until very cold. Before serving, taste the soup and adjust the seasoning as needed with salt and vinegar. If desired, add about ½ teaspoon of sugar to enhance the tomatoes' natural sweetness. Ladle the chilled soup into bowls or glasses. Garnish with optional toppings (or offer them on the side) and finish with a drizzle of extra virgin olive oil for added flavor. Note: English or hothouse cucumbers have a thinner, more tender skin and do not require peeling. If substituting with a regular cucumber, which has a thicker and often waxed skin, it's best to peel it first. For this particular recipe, there is no need to seed the cucumber. Make-Ahead Instructions: Gazpacho can be made up to 1 day ahead of time. Place the red onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. Meanwhile, in a blender, combine the tomatoes, pepper, cucumber, and garlic. If the blender becomes too full, briefly blend the vegetables to make room. Next, add the drained onions, salt, and vinegar to the blender and blend until smooth, which should take about 2 minutes. While continuing to blend, remove the center knob and slowly pour in the olive oil. Once blended, set a fine mesh strainer over a large bowl and strain the soup, using a ladle and circular motions to help it pass through, then discard the solids. Finally, mix in the tomato juice and stir well. Chill the soup in the refrigerator for at least 4 hours or until very cold. Before serving, taste the soup and adjust the seasoning as needed with salt and vinegar. If desired, add about ½ teaspoon of sugar to enhance the tomatoes' natural sweetness. Ladle the chilled soup into bowls or glasses. Garnish with optional toppings (or offer them on the side) and finish with a drizzle of extra virgin olive oil for added flavor. Note: English or hothouse cucumbers have a thinner, more tender skin and do not require peeling. If substituting with a regular cucumber, which has a thicker and often waxed skin, it's best to peel it first. For this particular recipe, there is no need to seed the cucumber. Make-Ahead Instructions: Gazpacho can be made up to 1 day ahead of time. Nutrition Information Powered by Per serving (6 servings) Calories: 166 Fat: 14 g Saturated fat: 2 g Carbohydrates: 10 g Sugar: 7 g Fiber: 3 g Protein: 2 g Sodium: 624 mg Cholesterol: 0 mg Per serving (6 servings) Calories: 166 Fat: 14 g Saturated fat: 2 g Carbohydrates: 10 g Sugar: 7 g Fiber: 3 g Protein: 2 g Sodium: 624 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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