Spain on a Fork > All Recipes > Soups & Salads > Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨
All Recipes, Soups & Salads / July 1, 2020

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

5 from 3 votes
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Authentic Spanish Gazpacho Recipe

Course Soup
Cuisine Spanish
Prep Time 15 minutes
Cooling Time 2 hours
Servings 4
Author Albert Bevia @ Spain on a Fork

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

  1. Begin by washing & patting dry the tomatoes, bell pepper and cucumber

  2. Cut each tomato into 8 evenly sized pieces and add into a blender

  3. Cut the green bell pepper into large chunks and add to the blender with the tomatoes

  4. Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients

  5. Also add in 1 large clove of garlic that´s been cut into 4 pieces

  6. 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

  7. 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

  8. Run the blender on a low speed for about 5 minutes

  9. Transfer the gazpacho into a glass pitcher, cover with saran wrap and add to the fridge for at least 2 hours

  10. 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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18 Comments

  1. Mal

    I love the gazpacho I had in Spain. I miss it terribly. Can I use canned Roma tomatoes???

    23 . Jul . 2021
    • Spain on a Fork

      Yes absolutely! much love 🙂

      23 . Jul . 2021
  2. Gazpacho: zuppa spagnola ideale per le giornate estive! -

    […] sperimentato questa ricetta semplicissima di uno chef spagnolo, ti servirà solo un piccolo frullatore o robot da […]

    05 . Jul . 2021
  3. Sylvie Diaz

    5 stars
    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 !!!

    24 . May . 2021
    • Spain on a Fork

      So happy to hear that! thanks for the comment 🙂 much love

      25 . May . 2021
  4. Top 8 typical Spanish dishes | Barcelona-Home

    […] Gazpacho is a cold soup that is made out of raw, blended vegetables. It is maybe not the most famous typical Spanish dish, however, it is very popular amongst the Spaniards! The reddest, ripest tomatoes, olive oil, garlic, bread, peppers and cucumber are used to make this very famous Andalusian soup. This dish is mostly eaten in Spain and Portugal, particularly during the summer. There are many dishes that are very closely related to the Andalusian gazpacho, however, a ‘real’ gazpacho is still the best one you can try. In almost all the restaurants in Spain, so also in Barcelona, you will find this typical Spanish dish on the menu. Especially the tapas restaurants seem to have the perfect gazpacho on their menu! […]

    07 . May . 2021
  5. donna

    5 stars
    What a lovely fresh and authentic Gazpacho – I so appreciate this recipe!!

    30 . Aug . 2020
    • Spain on a Fork

      Thanks for the comment Donna! Much love 🙂

      30 . Aug . 2020
  6. cv

    so simple, yet so delicious!

    20 . Aug . 2020
    • Spain on a Fork

      Thanks for the comment! much love 🙂

      20 . Aug . 2020
  7. Weekly meal plan: 5 super easy dinners your family will love, if you're a little tired of all the cooking

    […] (including two that are wildly simple), but I’d recommend starting with Albert Bevia’s authentic Spanish gazpacho recipe from Spain on a Fork. It takes just 15 minutes or less to make in your blender, and […]

    07 . Aug . 2020
  8. 3 gazpacho recipes to keep on hand for summer, from totally authentic to quick and easy | Cool Mom Eats

    […] Bevia’s authentic Spanish gazpacho recipe from Spain on a Fork is made with basic ingredients in a blender in about 15 minutes. You […]

    04 . Aug . 2020
  9. Cyberisa

    So simple. Very surprised that there is no oignon (apart from the small bits at the end)?

    09 . Jul . 2020
    • Spain on a Fork

      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

      10 . Jul . 2020
  10. Nina

    5 stars
    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!

    02 . Jul . 2020
    • Spain on a Fork

      That is so great to hear Nina! Appreciate your comment 🙂 much love from Spain

      02 . Jul . 2020
  11. Lynne de Velazquez

    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 🙂

    01 . Jul . 2020
    • Spain on a Fork

      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

      02 . Jul . 2020

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