Andalucian Gazpacho Recipe

Name: Andalucian Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg tomatoes, ripe, quartered (Beefsteak and heirloom work best); 4 spring onions or 4 scallions, roughly chopped; 3 garlic cloves; 12 cucumber, peeled, roughly chopped (use hothouse or English cucumbers); 75 ml extra virgin olive oil (use a sweet or fruity rather than astringent oil for this recipe); 25 ml sherry wine vinegar; 2 spring onions, finely sliced; 12 red bell pepper, cored, seeded, minced; 12 green bell pepper, cored, seeded, minced; 14 cucumber, peeled, minced (use hothouse or English cucumbers); 3 hard-boiled eggs, peeled, minced; 2 slices day-old crusty bread, cut into 2cm cubes; olive oil (for shallow frying); extra virgin olive oil (to serve)

Servings: persons

1 kg tomatoes, ripe, quartered (Beefsteak and heirloom work best)
4 spring onions or 4 scallions, roughly chopped
3 garlic cloves
12 cucumber, peeled, roughly chopped (use hothouse or English cucumbers)
75 ml extra virgin olive oil (use a sweet or fruity rather than astringent oil for this recipe)
25 ml sherry wine vinegar
2 spring onions, finely sliced
12 red bell pepper, cored, seeded, minced
12 green bell pepper, cored, seeded, minced
14 cucumber, peeled, minced (use hothouse or English cucumbers)
3 hard-boiled eggs, peeled, minced
2 slices day-old crusty bread, cut into 2cm cubes
olive oil (for shallow frying)
extra virgin olive oil (to serve)

1
Blend tomatoes, spring onions, garlic, and cucumber into a smooth puree.
2
Slowly drizzle in olive oil, pulsing in between additions; add vinegar, pulse once more.
3
Season with salt and pepper to taste; for an authentic flavour, you might want to add a little more minced garlic rather than a large amount of salt and pepper.
4
Transfer to bowl; cover and chill for at least two hours to allow all the flavours to blend.
5
Heat a thin layer of olive oil over medium heat and fry the bread cubes for a few minutes until golden and crisp; drain on kitchen towels.
6
Ladle the gazpacho into bowls.
7
Drizzle with olive oil and grind fresh black pepper on top.
8
Set all of the toppings into separate small bowls so that guests may serve themselves however much they like.
9
Enjoy!

781

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 kg tomatoes, ripe, quartered (Beefsteak and heirloom work best), 4 spring onions or 4 scallions, roughly chopped, 3 garlic cloves, 12 cucumber, peeled, roughly chopped (use hothouse or English cucumbers), and more.

Yes, Andalucian Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andalucian Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions