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    Andalusian Gazpacho Recipe

    clock-icon95 minutes
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    Pixicook editorial team

    A refreshing cold soup from Andalusia, made with ripe tomatoes, cucumber, bell pepper, and seasoned with sherry vinegar and olive oil.

    Ingredients for Andalusian Gazpacho Recipe

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Ripe Tomatoes, cored and cut into rough 1-inch chunks

    0 lb

    Substitute chevron-down

    Cucumber, peeled, seeded, and cut into rough 1-inch chunks

    0 lb

    Substitute chevron-down

    Red Onion, peeled and cut into rough 1-inch chunks

    0 lb

    Substitute chevron-down

    Bell Pepper, cored, seeded, and cut into rough 1-inch chunks

    0 lb

    Substitute chevron-down

    Garlic, peeled and smashed

    cloves

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    White Sandwich Bread, crusts removed, torn into rough 1-inch pieces

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Sherry Vinegar

    tablespoons

    Substitute chevron-down

    Chives, finely minced

    tablespoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    How to Make Andalusian Gazpacho Recipe

    1. Combine Vegetables and Salt

    Combine the tomatoes, cucumber, onion, bell pepper, garlic, and kosher salt in a large bowl. Toss them together well and let sit for 30 minutes.

    2. Drain and Soak Bread

    Drain the juices from the vegetables into another large bowl. Add the torn bread pieces to the bowl with the vegetable juices and let them soak.

    3. Freeze and Thaw Vegetables

    Spread the drained vegetables on a rimmed baking sheet and place them in the freezer for 30 minutes. After freezing, let the vegetables thaw for another 30 minutes.

    4. Blend Ingredients

    Blend the thawed vegetables, soaked bread, extra-virgin olive oil, and sherry vinegar in batches until smooth and creamy.

    5. Strain and Season

    Pass the blended mixture through a fine-mesh strainer into a large bowl. Season with additional kosher salt and freshly ground black pepper to taste.

    6. Serve

    Serve chilled, drizzled with extra virgin olive oil, a splash of sherry vinegar, and a sprinkle of finely minced chives on top.

    Variations

    Gazpacho Verde with Herbs

    Blend green herbs into the base and consider adding yogurt or buttermilk for creamy herbaceous gazpacho.

    Gazpacho with Seafood

    Enhance the classic gazpacho with poached shrimp or crab and a drizzle of olive oil and fresh herbs.

    Green Gazpacho

    Use green ingredients such as green tomatoes, tomatillos, green grapes, avocado, and lime juice for a verdant twist.

    Watermelon Gazpacho

    Introduce watermelon and fresh mint or basil to the base recipe for a sweet, summery variant.

    Roasted Red Pepper Gazpacho

    Add roasted red peppers and possibly roasted tomatoes to the base for a smoky flavor.


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