Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨
Summer is here and the temperatures are finally starting to rise up. To beat the heat, there´s nothing better than a bowl of refreshing gazpacho. In this post, I will show you how to make the Authentic Spanish Gazpacho Recipe.
This is the gazpacho they serve to you in Andalucia, in beautiful southern Spain. Made with a handful of the most basic ingredients, effort-less to to put together and packed with an amazing & refreshing flavor.
In the authentic gazpacho, onions are not added into the soup. However, you can garnish with some diced onions as I did, and as many places do in Andalucia. This adds a beautiful crunch to the soup.
TIPS & TRICKS to make this Recipe: To make the authentic gazpacho, you want to use roma tomatoes. But you can use any tomatoes you can find. Just make sure they are as ripe as possible. I also used sherry vinegar here, but you can substitute for red wine vinegar. Make sure to let your gazpacho sit in the fridge for at least 2 hours. You want to serve it as cold as possible.
Key Ingredients & Cookware I used in this Recipe:
BLENDER
EXTRA VIRGIN SPANISH OLIVE OIL
SHERRY VINEGAR
SPANISH SEA SALT
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Watch the Video Below on How to Make Authentic Spanish Gazpacho Recipe
Authentic Spanish Gazpacho Recipe
Ingredients
- 10 roma tomatoes (1 kg / 2 lbs)
- 1 small green bell pepper
- 1 small cucumber
- 1 large clove of garlic
- 1 tsp sherry vinegar 5 ml
- 1/4 cup extra virgin olive oil 60 ml
- 3/4 cup cold water 180 ml
- pinch sea salt
EXTRAS
- finely diced green bell peppers
- finely diced onions
- extra virgin olive oil
Instructions
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Begin by washing & patting dry the tomatoes, bell pepper and cucumber
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Cut each tomato into 8 evenly sized pieces and add into a blender
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Cut the green bell pepper into large chunks and add to the blender with the tomatoes
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Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients
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Also add in 1 large clove of garlic that´s been cut into 4 pieces
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Using a large wooden spoon, push down on all the ingredients and compact them together, this will make it easier on the blender to bring all the ingredients together
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Add in a generous teaspoon of sherry vinegar, a 1/4 cup of extra virgin olive oil, a generous 3/4 cup of extra cold water and a generous pinch of fine sea salt
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Run the blender on a low speed for about 5 minutes
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Transfer the gazpacho into a glass pitcher, cover with saran wrap and add to the fridge for at least 2 hours
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To serve the gazpacho, make sure you mix it in the pitcher before you serve it, pour into bowls and garnish with diced green bell peppers, diced onions and a drizzle of extra virgin olive oil, enjoy!
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I’m anxious to try your recipe. I’ve tried others before but not happy with them. We first had gazpacho in Rhonda at a restaurant way back in 2003. My hubby doesn’t like raw tomatoes but fell in love with gazpacho. Every one I tried just didn’t make the cut. Hoping this is the one! Thank you.
Let me know how it worked out! Much love
I haven’t tried the recipe first, though I’m quite sure I’ll enjoy it. What do you like to serve with gazpacho?
Thanks for the recipe. Have fresh heirloom tomatoes from the garden. Can I use a different color bell pepper besides green or will it change the flavor too much? If so red, yellow or orange and how will each change the flavor?
You can use other bell peppers, green is just the one that is typically used, as its bitter flavor compliments the tomatoes 🙂 Much love
I saw your recipe makes 4 servings, but what size is a serving? 1 Cup each? 2 Cups each? It will help me to plan a meal. Thanks. It looks delicious! Can’t wait to try it.
In Spain about 1 1/2 cups (360 ml) is one serving 🙂 Much love!
Can I substitute campari tomatoes or tomatoes- on- the -vine for Roma ?
Absolutely! Much love 🙂
I, too, learned to make gazpacho much like yours except, like Lynne, with the addition of torn country bread without crusts that serves to thicken the soup.
With one spoonful of this, you’ve brought me back 20 years to when I was an exchange student! All these years, I’ve tried recipe after recipe that just wasn’t quite like in Lucena, and last year I finally came upon this one! Absolutely perfect, thank you for taking me down memory lane!
So happy to hear that! Much love 🙂
I love the gazpacho I had in Spain. I miss it terribly. Can I use canned Roma tomatoes???
Yes absolutely! much love 🙂
Delicious and easy to make recipe. I could not wait and had some right away. lol Can’t wait to try it again in a couple of hours. Gracias !!!
So happy to hear that! thanks for the comment 🙂 much love
What a lovely fresh and authentic Gazpacho – I so appreciate this recipe!!
Thanks for the comment Donna! Much love 🙂
so simple, yet so delicious!
Thanks for the comment! much love 🙂
So simple. Very surprised that there is no oignon (apart from the small bits at the end)?
In the authentic version, you do not add onion into the soup mix, but you can use some as garnish to add a crunch like I did 🙂 much love
Albert! My ex fiance lives in Madrid and also has a place in Ayamonte. I spent a lot of time in Spain and never realized that this was real gazpacho until then. He gave me his recipe and it’s very similar (almost exactly) as yours. I love your authentic recipes and videos. They remind me of all the wonderful food I experienced there. Great blog!
That is so great to hear Nina! Appreciate your comment 🙂 much love from Spain
This is much easier than the way I learned to make Gazpacho when I was in Sevilla — the only difference in the recipes being — 2 slices of bread were incorporated (without crusts) plus a small red bell pepper. The tomatoes were blanched first to remove the skins, a step I would soon abandon! I’m going to try your recipe next time! Gracias! Love your videos! — Lynne 🙂
This recipe was inspired by a restaurant I visited in Malaga, they told me this is the authentic version, thanks so much for the comment Lynne ) much love