Im excited to share my Spanish familys recipe for authentic gazpacho andaluz with you! This traditional Spanish gazpacho from Andalusia is easy to make, super healthy, bursting with flavor, and absolutely delicious! Whether you enjoy a small bowl of it as an appetizer, or in a glass as a drink, it hits the spot on a hot day!
If you want to try some fun variations of this Spanish favorite, try my recipes for melon gazpacho and cherry gazpacho.
The first time I tried gazpacho was when I was studying abroad in Granada. My host mom, Josefina, gave me a big glass of orange gazpacho. Although she claimed to have owned a restaurant in the past, I could see why Josefina wasn’t known for her culinary skills after taking a sip of the lukewarm concoction. I wanted to like gazpacho, but it tasted like bland, boring tomato juice.
About five years later, I had become obsessed with gazpachos creamy cousin salmorejo, and thought it was about time to give traditional gazpacho another chance. My Spanish friends would swear by the stuff as the best cure for a cold, flu, hangover, break-up…whatever is wrong, gazpacho will fix it!
After reading at least 20 different Spanish gazpacho recipes from my cookbook collection and favorite Spanish recipe sites, I blended a few different versions to create the best traditional Spanish gazpacho recipe. This gazpacho can be eaten from a bowl with delightful toppings, or sipped from a glass like vegetable juice.
Wondering what you need to make this traditional gazpacho from scratch? Fortunately, it takes simple, easy-to-find ingredients you may already have in your fridge and pantry! Lets talk about the key ingredients.
There are many variations of gazpacho, so experiment and find what you like best. Try my more modern gazpacho recipes, like green gazpacho and watermelon gazpacho, for some fun ideas!
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
The key ingredient in gazpacho is ripe tomatoes. This traditional recipe also includes green pepper, onion, garlic, olive oil, sherry vinegar, and salt, along with the optional addition of cucumber.
Its believed that gazpacho originates in the south of Spain, where temperatures in summer can go up to 48°C (118°F). A cold soup is necessary to stay hydrated and refreshed during such hot weather. That said, before refrigeration gazpacho would have been served at room temperature (but never warm/cooked).
Gazpacho is a very healthy food, and here in Spain people will drink gazpacho when feeling sick or hungover. Its a puree of lots of raw vegetables, so is packed with vitamins and minerals. Its very hydrating, and when made with extra virgin olive oil it also has healthy monounsaturated fats and antioxidants.
Gazpacho can be enjoyed any time of day! Many people start their day with a glass of cold gazpacho, especially when feeling under the weather. More typically, youll start your lunch or dinner with gazpacho in a glass or in a small bowl with toppings.
Gazpacho is great any time of year, but is especially refreshing in the summer! Its the perfect starter for a paella feast, or as part of a tapas spread. Its something you can eat (or drink) any time of day; I always have a big pitcher in the fridge!
The traditional way to eat gazpacho is to drink it from a glass, but I love eating it from a bowl with toppings! My favorite topping is Granny Smith apple, since the tart apple compliments the gazpacho.
Other garnish ideas include marinated cherry tomatoes, avocado, tart cherries, diced nectarine, strawberries, red onion and cilantro, raw red bell pepper, cucumber, raw onion, croutons, or hard boiled eggs.
Freezing: Gazpacho can be frozen in an airtight container or zip-top freezer bag for up to 6 months.
Defrosting: Thaw it overnight in the fridge and re-blend before serving if it has separated. Keep in mind that defrosted gazpacho will not have the same texture as when it is freshly made.
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Our version not only has tomato, it also uses red bell pepper and cucumbers to really up that summer cornucopia flavor. Since tomatoes have varying amounts of sweetness and acidity, feel free to adjust the vinegar amount to taste. If you like it a bit more tart, slip in a teaspoon at a time until it tastes right to you. Tip: For the creamiest soup, use a high-powered blender. For the creamiest soup, use a high-powered blender. The higher the horsepower, the finer the blend; the longer you blend, the more air is incorporated into the mix.
How to make the best gazpacho (no matter the season): Because tomatoes are the star of this no-cook soup, our favorite time to enjoy it is late summer when tomatoes are at their peak juicy sweetness. If youre really yearning for a bowl of gazpacho in the dead of winter, we highly recommend that you use grape or cherry tomatoes. Even in those off-seasons, these mini tomatoes tend to be more consistent in their sweetness and juicy flavors than their bigger counterparts.
What is gazpacho? Popular in Spain, gazpacho is a chilled soup that was made to be devoured on a hot summer day. Traditionally centering around tomatoes, cucumbers, and bell peppers, gazpacho can vary based on the fruit or veggie of choice (were looking at you, watermelon gazpacho). Regardless of your gazpacho focus, it couldn’t be easier to make: the ingredients are blended until smooth, then refrigerated until chilled. The result is an ultra refreshing lunch, snack, or even a beverage (don’t judge!) to cool down with on the hottest of days.
On those too-hot days when we just can’t be bothered to add any extra heat in the kitchen, gazpacho is our summer savior. This refreshing soup is best enjoyed in late summer, when the star of the show—sweet, juicy tomatoes—are at their peak. Ready to cool down in the most delicious way? Read on for everything you need to know about this no-cook recipe:
Serving ideas. You can top your gazpacho with whatever you like, from creamy burrata to crispy roasted chickpeas. But, we highly recommend not skipping out on the homemade croutons. Tip: When making them, be generous with the amount of oil you pour into the pan—the more oil, the richer and crispier your croutons. While this soup is a satisfying starter or snack on its own, serve it with crusty sourdough bread, socca, or a veggie side like grilled carrots or grilled corn salad for a refreshing summer dinner.
Gazpacho is great any time of year, but is especially refreshing in the summer! Its the perfect starter for a paella feast, or as part of a tapas spread. Its something you can eat (or drink) any time of day; I always have a big pitcher in the fridge!
Wondering what you need to make this traditional gazpacho from scratch? Fortunately, it takes simple, easy-to-find ingredients you may already have in your fridge and pantry! Lets talk about the key ingredients.
About five years later, I had become obsessed with gazpachos creamy cousin salmorejo, and thought it was about time to give traditional gazpacho another chance. My Spanish friends would swear by the stuff as the best cure for a cold, flu, hangover, break-up…whatever is wrong, gazpacho will fix it!
Freezing: Gazpacho can be frozen in an airtight container or zip-top freezer bag for up to 6 months.
The first time I tried gazpacho was when I was studying abroad in Granada. My host mom, Josefina, gave me a big glass of orange gazpacho. Although she claimed to have owned a restaurant in the past, I could see why Josefina wasn’t known for her culinary skills after taking a sip of the lukewarm concoction. I wanted to like gazpacho, but it tasted like bland, boring tomato juice.
How to make Spanish Gazpacho | A Typical Dish From Spain
FAQ
What is gazpacho made from?
When was the first gazpacho made?
What does gazpacho taste like?
What ingredients are in a gazpacho?
But, most will have these essential ingredients: tomatoes, onion, green pepper, cucumber, olive oil, vinegar (sherry vinegar is more authentic to Andalusia, where gazpacho originated), bread (soaked in water), and garlic.
How do you make Spanish gazpacho?
The best Spanish gazpacho recipe I’ve ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt. Thoroughly wash and dry the vegetables. Peel the tomatoes if desired, then coarsely chop them. Split the pepper in half lengthwise and discard the seeds and membranes, then cut it into a few smaller pieces.
How do you make gazpacho in a crock pot?
Pour ½ cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend. Test the gazpacho and if it’s too thick, add a little water and blend again until you reach the desired texture. Transfer to a glass container or large canning jars.
Where did gazpacho come from?
Gazpacho ( Spanish: [ɡaθˈpatʃo]) or gaspacho ( Portuguese: [ɡɐʃˈpaʃu] ), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas.