This Andalusian Gazpacho will take you straight to southern Spain! I picture this refreshing and vegan-chilled soup served in shot glasses as an amuse bouche or a light meal on a hot day.

I learned to make this recipe while traveling in Andalusia and it’s become a MUST during heatwaves. Andalusian Gazpacho is typically served in a glass across southern Spain but you can certainly use a bowl.

Tomatoes, cucumbers, onion etc mixed together in a large glass bowl. — Don’t forget to use the ripest of tomatoes for this recipe.

The strained vegetables on a baking tray, the strained vegetable juice, and the diced bread. — Don’t forget to use the ripest of tomatoes for this recipe.

This Andalusian Gazpacho can be stored in an airtight container in the fridge for up to 3 days.

The coastline of Cadiz Spain littered with small boats. — A sea of boats in the port city of Cadiz, Spain.

A glass full of Andalusian Gazpacho. — Andalusian Gazpacho is typically served in a glass across southern Spain but you can certainly use a bowl.

A shot glass of Andalusian Gazpacho with a backdrop of the Golden Gate Bridge. — Andalusian Gazpacho is typically served in a glass across southern Spain but you can certainly use a bowl.

An aerial view of Rhonda Spain. — Arcos de la Frontera, Spain.

Sprawling olive groves on the property we stayed at just outside of Rhonda, Spain.

After the rain on the streets of Granada, Spain.

Enjoying a little rosé on the balcony in Madrid.

LEFT: The quiet streets of Cadiz late at night.
RIGHT: After the sun shower in Granada we were blessed with a rainbow.

Andalusian Gazpacho

Sacha Hirschfeld

This Andalusian Gazpacho will take you straight to southern Spain! I picture this refreshing and vegan-chilled soup served in shot glasses as an amuse bouche or palette cleanser or a light meal on a hot day!

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Prep Time 15

Cook Time 15

Sitting/Freeze/Defrost Time 1 30

Total Time 2

Course Appetizers, Soups

Cuisine Spanish

Servings 8

Calories 309 kcal

Equipment

2 large bowl
1 wooden spoon
1 strainer
1 rimmed baking sheet
1 blender high powered

Ingredients

3 lbs tomatoes must be super ripe; cored and cut into rough 1 inch chunks
½ English cucumber peeled, seeded, and cut into rough 1 inch chunks
1 red onion small-sized onion; peeled and cut into rough 1 inch chunks
1 bell pepper red or green; cored, seeded, and cut into rough 1 inch chunks
2 garlic cloves peeled and smashed
1 ½ tsp kosher salt plus more to taste
3 slices white sandwich french or Italian bread crust removed, torn into rough 1 inch pieces.
1 cup extra-virgin olive oil plus more for serving
2 tbsp sherry vinegar plus more for serving; may sub red wine vinegar
2 tbsp fresh chives sliced; for serving
freshly ground pepper

Instructions

In a large bowl combine: tomatoes, cucumber, bell pepper, red onion, garlic, and mix thoroughly. Let this sit at room temperature for 30 minutes.
Drain juices into a large bowl and add the bread to the juices.
Transfer the drained veggies to a rimmed baking sheet and place in the freezer until veggies are frozen, about 30-45 minutes.
Remove veggies from the freezer and allow to sit at room temperature until mostly thawed, about 30 minutes. Transfer veggies and all their juices from the pan to a bowl with soaked bread.
This recipe needs to be divided and blended in 2 batches. Blend ½ of the veggies, juice and bread mix at high speed, slowly drizzling ½ cup extra virgin olive oil and 1 tablespoon sherry vinegar onto the blender. Repeat this process with remaining ingredients.
Strain soup through a fine mesh strainer into a large bowl. Let soup chill in the fridge for a few hours to let the flavors marry.
Serve with a drizzle of sherry vinegar, extra-virgin olive oil, and chives.

Notes

This Gazpacho can be stored in an airtight container in the fridge for up to 3 days.

Keyword Chilled Soup, Summer, Vegan, Vegetarian

Andalusian Gazpacho