Andalusian Gazpacho Recipe

Name: Andalusian Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves Garlic, Chopped; 1 Large Red Or Green Bell Pepper, Seeded And Coarsely Chopped; 1- 1/2 pound Best Quality Tomatoes You Can Find; 1 whole 3-inch Long Piece Of Day-old Baguette Or Country Bread, Cubed; 1/2 cups Good Quality Extra Virgin Olive Oil; 2 Tablespoons Sherry Vinegar; Freshly Ground Black Pepper (optional); 2 teaspoons Salt (or More To Taste); 1/4 cups Water (only If Needed, May Have To Use Up To Double This Amount); 1/2 cups Cucumber, Peeled And Small-diced, For Garnish; 1 cup White Onion, Small-diced, For Garnish; Basil Leaves, For Garnish (optional); Additional Extra-virgin Olive Oil, For Garnish

Servings: persons

2 cloves Garlic, Chopped
1 Large Red Or Green Bell Pepper, Seeded And Coarsely Chopped
1- 1/2 pound Best Quality Tomatoes You Can Find
1 whole 3-inch Long Piece Of Day-old Baguette Or Country Bread, Cubed
1/2 cups Good Quality Extra Virgin Olive Oil
2 Tablespoons Sherry Vinegar
Freshly Ground Black Pepper (optional)
2 teaspoons Salt (or More To Taste)
1/4 cups Water (only If Needed, May Have To Use Up To Double This Amount)
1/2 cups Cucumber, Peeled And Small-diced, For Garnish
1 cup White Onion, Small-diced, For Garnish
Basil Leaves, For Garnish (optional)
Additional Extra-virgin Olive Oil, For Garnish

1
Put the garlic, bell pepper, tomatoes, bread, olive oil, vinegar, pepper and salt in a food processor.
2
Pulse at first, then process continuously until the ingredients until pureed and smooth.
3
This will take approximately 3 to 5 minutes.
4
Pass the soup through a large fine-mesh sieve set over a large bowl, pressing lightly until all the liquid has passed through the sieve.
5
Discard the solids.
6
Stir in 1/4 to 1/2 cup water, if needed, to achieve your preferred consistency for the soup.
7
Taste and adjust seasoning by adding more salt or vinegar, if needed.
8
Cover and refrigerate until well chilled.
9
If serving immediately, add a few ice cubes into the serving bowls.
10
Ladle the gazpacho into chilled bowls or cups.
11
Grind fresh black pepper on top, if desisred, and garnish with diced cucumber, onion, and basil leaves and drizzle with a little more olive oil.
12
Adapted from Fine Cooking.

310

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 cloves Garlic, Chopped, 1 Large Red Or Green Bell Pepper, Seeded And Coarsely Chopped, 1- 1/2 pound Best Quality Tomatoes You Can Find, 1 whole 3-inch Long Piece Of Day-old Baguette Or Country Bread, Cubed, and more.

Yes, Andalusian 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!

Andalusian Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions