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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make Authentic Spanish Gazpacho Recipe
Authentic Spanish Gazpacho Recipe
- 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
- finely diced green bell peppers
- finely diced onions
- extra virgin olive oil
Begin by washing & patting dry the tomatoes, bell pepper and cucumber
Cut each tomato into 8 evenly sized pieces and add into a blender
Cut the green bell pepper into large chunks and add to the blender with the tomatoes
Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients
Also add in 1 large clove of garlic that´s been cut into 4 pieces
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
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
Run the blender on a low speed for about 5 minutes
Transfer the gazpacho into a glass pitcher, cover with saran wrap and add to the fridge for at least 2 hours
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!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.