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The starter, Mediterranean

Andalusian gazpacho

Andalusian gazpacho is a chilled soup of tomatoes, cucumber, pepper and bread, blended and strained smooth, serving 6. It takes 25 minutes of active work and is made entirely the day before, including the chilling time. It's very easy, costs €1.30 per person, and the key is blending it long enough and drizzling in the olive oil for a velvety texture.

A chilled gazpacho served in small glasses, bright, fresh, and so easy to make the day before.

Andalusian gazpacho
For
6 people
Work
25 min
Total time
4 h 40
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.30
Calories per person
130 kcalcalculated by Kiloach, your weight coach

Andalusian gazpacho is almost as much a drink as a dish, a chilled soup that's bright and slightly tangy from sherry vinegar, carried by ripe tomatoes and a touch of garlic. Stale bread gives it body without weighing it down, and straining it makes it perfectly smooth, with no stray pieces. It's a starter that wakes up the palate before a heartier main.

This is the recipe you pull out in summer, when tomatoes taste their best and turning on the oven is the last thing you want for a dinner with friends. Served in small chilled glasses, it works just as well as a seated starter or passed around at a casual gathering, for a family meal in the backyard or a late evening on the terrace.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 4 h 05
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, you make the whole soup, blend it, strain it, and let it chill for at least four hours so the flavors settle. Just before guests arrive, pull the glasses from the freezer and dice the cucumber for the garnish. Right before serving, stir the gazpacho since it separates slightly in the fridge, pour it into the chilled glasses, and finish with olive oil and the diced cucumber.

The ingredients

6 people

Fruits and vegetables

  • Ripe tomatoes 1.2 kg
  • Cucumber 1
  • Red bell pepper 1
  • Garlic 1 cloves

Bakery

  • Stale bread 2 slices

Pantry

  • Olive oiloften in the pantry 8 tbsp
  • Sherry vinegaroften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Roughly chop the tomatoes, the peeled cucumber, the seeded pepper and the degermed garlic, and set aside a few cucumber cubes for the garnish.

    Removing the garlic germ keeps it from repeating on you the next day.

  2. Soak the bread in a little water, then blend it with all the vegetables for several minutes, pouring in the oil and vinegar as you go. 5 min

    The longer you blend, the finer and silkier the soup becomes.

  3. Strain through a fine sieve, season, and refrigerate for at least four hours. 4 h

    Taste it once it's cold, chilling mutes the flavors so you'll often need to add more salt.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the small glasses out of the freezer and dice the cucumber for the garnish.

    Frosted glasses keep the soup properly cold at the table.

When it's time to serveThe final touches, right in front of your guests.

  1. Stir the gazpacho, pour it into the glasses, and finish with a drizzle of olive oil and the diced cucumber.

    Stir right before serving, the soup settles a bit in the fridge.

Our tips to get it right

  • Pick tomatoes that are really ripe, almost too ripe, they're sweeter and give you a rounder gazpacho without needing any added sugar.
  • Always strain the soup even after a long blend, that's the step that gives gazpacho its signature smooth texture when served in small glasses.
  • If your gazpacho seems too thick after chilling, thin it with a little ice water just before serving rather than adding more liquid while blending.

The variations

  • Swap the red bell pepper for a yellow one for a milder, slightly sweeter version.
  • For a gluten-free version, replace the stale bread with a small cooked and cooled potato, which gives the same rounded texture.
  • For kids, serve a portion blended a bit longer and without garlic, in small glasses without the raw cucumber garnish.

What to serve it with

  • Garlic toasts
  • Thinly sliced Iberian ham
  • Chilled dry white wine

Storage

Gazpacho keeps for 2 to 3 days in the refrigerator in a sealed container, but it doesn't freeze well since the raw vegetables lose their texture. Stir it well before serving since it naturally separates as it sits.

Questions about this recipe

Can you make this gazpacho without bread for a gluten-free version?

Yes, swap the two slices of bread for a small cooked and cooled potato, which gives the soup the same body. The flavor stays close, only the texture shifts slightly.

Do you need to peel the tomatoes before blending?

No, that's not necessary since the soup gets strained at the end, which catches the skins and seeds. That's actually what keeps this recipe quick.

How do you know when the gazpacho is blended enough?

The soup should turn completely smooth and slightly frothy on top after several minutes of blending. If it still feels grainy, keep blending rather than straining it right away.

Can this gazpacho be made for more than 6 people?

Yes, just scale up the vegetables and liquid while keeping the same proportions. Just make sure you have a container large enough for it to chill in the fridge.

Can an Andalusian gazpacho be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make an Andalusian gazpacho?

Allow 4 h 40 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in an Andalusian gazpacho?

About 130 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an Andalusian gazpacho cost?

About €1.30 per person, that's €7.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

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