Go Back
Refreshing Gazpacho Andaluz served cold, made with fresh tomatoes and vegetables.

Gazpacho Andaluz Refrescante de Verano

A refreshing cold Spanish tomato soup perfect for hot summer days, packed with ripe vegetables and easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: Mediterranean, Spanish
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium ripe tomatoes The star of the show; should smell like tomatoes.
  • 1 medium cucumber Peeled if the skin is thick or bitter.
  • 1 medium green bell pepper For that fresh bite.
  • 1 clove garlic Just a little unless you’re feeling brave.
  • 1/4 cup extra virgin olive oil Quality matters; enhances flavor.
  • 2 tablespoons sherry vinegar Or a mild vinegar if unavailable.
  • 1 teaspoon salt To taste; essential for flavor.
  • 1 slice bread Optional ingredient for a more filling gazpacho.
  • to taste cup cold water Only if necessary to adjust texture.

Method
 

Preparation
  1. Wash and chop the veggies into rough chunks.
  2. Add the tomatoes to the blender first, followed by cucumber, pepper, garlic, salt, and vinegar.
  3. Blend until smooth, ensuring to let it run longer for a creamy texture.
  4. Drizzle olive oil gradually into the blender while blending.
  5. Adjust the texture by adding cold water if too thick or bread if too thin.
  6. Taste and adjust seasoning with salt or vinegar if necessary.
  7. Chill the gazpacho for at least 2 hours, preferably overnight for best flavor.

Notes

Great tomatoes, adequate salt, and a good chill are key. Serve with diced toppings or drizzled olive oil for added flair.