Gazpacho Andaluz

I got this gazpacho recipe from a friend in Spain, at the same time he taught me to make seafood paella, actually. It took me a long time to make gazpacho, clearly, but once I finally did, I felt like an idiot for waiting so long. If you live in one of those “hotter than Hades” climates, you will appreciate a cold glass of gazpacho more than anyone. And if you can get some ripe, red homegrown tomatoes to make it with, then you’ll be even better for it.
gazpacho andaluz

This gazpacho was titled Gazpacho Andaluz, or Andalucian gazpacho, and it doesn’t have bread in it. All the recipes I’d seen included some bread, for texture I imagine, but this one has no bread but relies on the emulsification of olive oil to thicken it. It becomes almost like a salad you can drink, or like a really, really, really good version of V-8.

Gazpacho keeps in the fridge for up to a week, but I bet you’ll finish it before then. It may separate but just give it a stir before serving. If you like, you can serve it as a cold soup in the traditional way, topped with finely diced vegetables (onion, bell pepper and cucumber) and a few croutons. A thermos of cold gazpacho would also be nice to take along on a picnic of sandwiches or charcuterie. Don’t forget the sangria!

Gazpacho Recipe Video

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Gazpacho Recipe – printable!


Gazpacho Andaluz

gazpacho andaluz

5 from 1 reviews

  • Author:
  • Yield: 4 cups


  • 4 Roma tomatoes (1 pound)
  • 1 cucumber
  • 1/2 green bell pepper
  • 1 cup ice water (or literally ice + water like I prefer)
  • 2 tablespoons red wine vinegar
  • 1/2 clove garlic
  • 1 pinch cumin seed
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil
  • Garnish: croutons, diced cucumber, diced onion, bell pepper


  1. Core tomatoes and pepper; peel cucumber. Coarsely chop all.
  2. Puree everything except the oil in a blender. With the blender running, add the oil slowly to emulsify.
  3. Strain and refrigerate until cold.
  4. Serve in small glasses as a drink, or in bowls garnished with croutons and more cold, diced vegetables



  1. The Other Randy says:

    I love the simplicity of this recipe! Tomatoes and cucumbers are already on my shopping list for tomorrow!

    Back in 1988, Pedro Almodovar’s Women on the Verge of a Nervous Breakdown was released and the guys in my little group of film geek friends became huge gazpacho fanatics either because of or despite the enormous allure of Carmen Maura. For some reason, the women in the group were more interested in Antonio Banderas. I wish I could say that making gazpacho for the ladies won their hearts, but that damned Banderas dude has some sort of serious mojo that gazpacho couldn’t compete with.

    • The first time I made it, I was so surprised at how truly delicious it is. And though I tried it with both red and green peppers, I like the green a little better. And have been thinking it would be good to add a half a jalapeño, too. Not to make it hot but just to make it warm 🙂

      I should see that movie! I’ve been trying to think of movies in which food plays a significant role, so if you know any more let me know!

  2. I’ll have to try this! Here’s the one I’ve used for 40 years from the original Galloping Gourmet Cookbook:

    1 clove garlic
    2 lb lbs tomatoes
    4 oz green onions
    4 oz radishes
    4 oz green pepper
    4 oz pimento
    4 oz cucumber
    4 oz black olives
    1⁄4 tsp basil
    1⁄4 tsp tarragon
    2 oz red wine
    2 tsp paprika
    1 tsp dried parsley
    ground salt
    black pepper
    3 hard boiled eggs
    2 tbs lemon juice
    2 tbs vinegar
    2 tbs olive oil

    Skin and sieve tomatoes. Finely dice vegetables. Finely dice white and scrape egg yolks. Measure vinagar, oil, and herbs.
    Now cook!
    1. Rub bowl with cut garlic clove.
    2. Stir in remaining ingredients except eggs.
    3. Gently fold in egg whites then yolks. Chill 2 hours.

  3. I like to top gazpacho with a couple of cooked, diced shrimp.

  4. Laura West says:

    The addition of shrimp reminds me of what my fav Mexican restaurants’ call “shrimp coctail”, (they also add avocado). By the way, like many of my friends and I can’t digest green bell peppers, but for some reason poblanos work just fine. They also give a nice bit of that subtle “warmth” Hilah is talking about…

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