Gazpacho Andaluz

    15 min

    Direct from Spain, this recipe is simple and delicious. For this recipe it is convenient to have a hand mixer with chopping blades, a food processor or a blender. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice.

    34 people made this

    Serves: 7 

    • 1.75 - 2L cold water
    • 8 large tomatoes - peeled, seeded and chopped
    • 4 tablespoons minced onion
    • 1 clove garlic, minced
    • 1 cucumber, peeled and finely chopped
    • 1 green pepper, minced
    • 1 (500g) loaf stale French bread, cut into cubes
    • 4 tablespoons olive oil
    • 4 tablespoons wine vinegar
    • 1/8 tablespoon salt

    Prep:15min  ›  Ready in:15min 

    1. Combine water, tomatoes, bread and oil in a large stock pot. Set aside.
    2. In a food processor or blender, blend onion, garlic, cucumber and green pepper to a paste. Stir into the stock pot.
    3. Using a hand mixer, blend until ingredients have a watery, pinkish consistency. Alternatively, process in a blender or food processor until smooth. Add vinegar, and season with salt.

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    Reviews & ratings
    Average global rating:

    Reviews in English (30)


    Review from Spain. Only Red Bell Pepper is missed for a true Gazpacho Andaluz. Also, when all ingredients are blended and liquified, most times you don't need to add any water or bread crumbs, because the vegetables give the accurate density; water and bread are used only for change density to more liquid or more thick, otherwise they are not used.  -  08 Aug 2001  (Review from Allrecipes US | Canada)


    I am from Spain and this is a close as a real gazpacho shrimps..the real thing!  -  02 Jul 2005  (Review from Allrecipes US | Canada)


    Excellent recipe! And true to its originis, especially in its use of good crusty stale bread and in its omission of many ingredients that have nothing to do with the authentic recipe. I am originally from Spain and live there part of the year, so my rating is based upon native knowledge. One must add that it is impossible to create a good gazpacho using grocery store blah tomatoes. This recipe calls for the very best, juiciest, tastiest tomatoes one can find, usually from a hothouse or family farm. Thank you for including it, it jogged my memory and I will use it as soon as my tomatoes are ready to be picked.  -  05 Apr 2007  (Review from Allrecipes US | Canada)