Authentic Gazpacho Andaluz Recipe

A refreshing liquid salad that defines summer in Southern Spain. This traditional chilled soup relies on quality olive oil and ripe tomatoes for its signature flavour.

Gazpacho is the cornerstone of the Andalucían summer diet. Originally a humble meal for field workers made with bread, water, olive oil, and garlic, the addition of tomatoes and peppers became standard after the 16th century. In the intense heat of July and August, it serves as both a cooling tonic and a nutritious snack, often kept in a jug in the fridge to be poured into glasses throughout the day.

While every family across the eight provinces of Andalucía has a preferred ratio, the classic version focuses on emulsification to achieve a bright orange hue rather than a deep red. Modern Andalucían cooks almost always use a high-speed blender rather than the traditional mortar and pestle. Many now choose to strain the mixture to achieve a silky texture, though a more rustic, thick version is still popular in rural areas.

Serves: 4 to 6 · Prep: 20 min · Cook: 0 min (plus chilling time)

Ingredients

• 1kg (2.2 lbs) very ripe vine tomatoes, roughly chopped
• 1 small green bell pepper, preferably the long Italian variety, deseeded and chopped
• 1 small cucumber, peeled and chopped
• 1 small clove of garlic, peeled with the central germ removed
• 100ml (3.5 fl oz) extra virgin olive oil, plus extra for drizzling
• 2 tablespoons Sherry vinegar (Vinagre de Jerez DOP)
• 50g (1.7 oz) stale white crustless bread, soaked in water for 5 minutes
• 1 teaspoon sea salt, plus more to taste
• 100ml (3.5 fl oz) chilled water, if needed for consistency

Method

1. Squeeze the excess water from the soaked bread and set it aside.
2. Place the chopped tomatoes, green pepper, cucumber, and garlic into a high-speed blender.
3. Add the soaked bread, Sherry vinegar, and sea salt to the blender.
4. Process on the highest setting for several minutes until the mixture is completely liquid.
5. With the motor running on a lower speed, slowly drizzle in the extra virgin olive oil to create a stable emulsion.
6. Taste the mixture and add more salt or vinegar if the flavours do not yet pop.
7. Pass the soup through a fine-mesh sieve into a large glass jug, using the back of a ladle to push through as much liquid as possible.
8. Discard the remaining solids and stir in a little chilled water if the consistency is too thick for your preference.
9. Refrigerate for at least 2 hours, as Gazpacho must be served ice cold to be authentic.
10. Give the jug a quick stir before pouring into bowls or glasses.

Tips and variations

• Always use the best quality extra virgin olive oil you can find, such as one of the best olive oils of Jaén, as its flavour is prominent in the finished dish.
• If your tomatoes are not perfectly ripe, you can add a tiny pinch of sugar to balance the acidity.
• For a more substantial meal, serve with a garnish of finely diced hard-boiled egg and jamón serrano.
• In the city of Córdoba, a similar but much thicker version called Salmorejo is made by omitting the water and cucumber while increasing the bread content.

What to serve it with

Gazpacho is frequently served as a first course or as a snack on its own. If you are serving it as a light lunch, accompany it with crusty white bread and a plate of fat Gordal olives. For a drink pairing, a chilled glass of dry Manzanilla sherry from Sanlúcar de Barrameda is the traditional choice, as its salinity perfectly complements the vinegar and garlic profile of the soup.