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+ servings
5 from 1 vote

Andalusian Gazpacho

An authentic recipe for a classic Spanish cold vegetable soup.
Course Appetizer, Soup
Cuisine Spanish
Keyword Andalusian Food, Cold Vegetable Soup, Gazpacho, Spanish Soup
Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 228kcal
Cost $5


  • Blender


  • 1/2 Baguette something crusty and dry
  • 10 medium Tomatoes peeled and quartered
  • 5 small Persian Cucumbers peeled and chopped
  • 1 small Bell Pepper cored
  • 4 cloves Garlic smashed
  • 3 Spring Onion
  • 1/2 Yellow Onion
  • 3 tbsp Olive Oil more or less for desired consistency
  • Salt to taste
  • Black Pepper freshly cracked, to taste
  • 1 Avocado optional. This makes it less authentic, but I quite enjoy the creaminess it adds.


  • Chop the bread, peel the tomatoes and cucumbers, and then add everything to a big bowl. Give everything a good massage with your bare hands for a few minutes, then let rest for a half hour.
  • Blend. Serve Cold.


In my opinion this soup is even better the next day, so if you are entertaining you can absolutely make this the day in advance and just store it in your fridge. People may ask your secret...but it's up to you to tell them it's "old".


Sodium: 144mg | Calcium: 58mg | Vitamin C: 51mg | Vitamin A: 2252IU | Sugar: 8g | Fiber: 6g | Potassium: 804mg | Calories: 228kcal | Saturated Fat: 2g | Fat: 13g | Protein: 5g | Carbohydrates: 26g | Iron: 2mg