Andalusian Gazpacho Recipe

Andalusian Gazpacho Recipe

An Explosion of Flavour – A Summer Must Have!

Have you ever felt that it is too hot to be outside, and all you want to do is either swim in refreshing water, or stay inside with air conditioning? In that kind of heat, we want to eat cold food such as salad, ceviche, or an ice-cold gazpacho!

This colourful, healthy, fresh, and flavourful cold soup is the perfect option for those hot summer days…

When I lived in Florida and experienced those long hot summers, I became friends with an Andalusian colleague at work; a vibrant ‘Malagueña’ who loves to dance flamenco and cooks amazing Spanish food. She introduced me to the Andalusian gazpacho; her mother’s recipe.

Today, it has become one of my favourite summer recipes with a bit of my personal touch. It’s a perfect starter or light meal. It’s easy to make, and healthy…what else can we ask for?


Serves: 4-6 | Preparation time: 30 minutes

1 kg Ripe juicy tomatoes

2 Big carrots

1 Red bell pepper

½ Cucumber

1 Piece of whole-wheat bread

2 Small garlic cloves

Salt to taste and ground black pepper

2 tbsp. Wine vinegar

4 tbsp. Extra virgin olive oil


  1. Rinse vegetables and chop in big chunks with skin on. Remove seeds and veins from bell pepper. Place in a big container with a lid.
  2. Peel garlic cloves, cut in half and remove the germ if green. Add it to the mix.
  3. Add bread, oil, vinegar but not salt.
  4. Mix well and marinate overnight.
  5. The next day, add a good pinch of salt and pepper, mix vegetables and juices, blend and use a thin strainer to filter the liquid. Use the back of a spoon or ladle to press the pulp and get the most amount of liquid possible.
  6. Taste and add more salt if needed.
  7. Chill in the fridge until you serve it.

Ideas to serve gazpacho in a stylish way

  • Serve Andalusian gazpacho as an appetizer, in espresso cups topped with drops of olive oil.
  • Another option is to serve it on a martini glass with avocado puree and basil on top.
  • It’s also a great light lunch, in a bowl accompanied with toasted brown or sourdough bread and olive oil.
  • In Malaga, they serve it with chopped hard-boiled eggs on top.

You can play with it to your liking.

Buen apetito!

Leave a comment and let me know if you liked it and how you served it. I’d love to hear!

You might also like other fresh starter recipes

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