Gazpacho Andaluz

Name: Gazpacho Andaluz
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1kg ripe tomatoes, cored and roughly chopped; 1 red bell pepper, seeded and chopped; 1 small cucumber, peeled and chopped; 2 cloves garlic, minced; 1/2 small onion, chopped; 1/4 cup extra-virgin olive oil; 2 tablespoons sherry vinegar; 1 cup stale bread, crust removed, soaked in water; 1 teaspoon salt; 1/2 teaspoon ground cumin; Diced cucumber and pepper for garnish; Croutons for serving

Published: June 3, 2026 | Spanish Cuisine | ⏱ 20 min

Bowl of vibrant red gazpacho andaluz with diced vegetable garnish and croutons

Gazpacho Andaluz is the liquid soul of southern Spain. This ice-cold, vibrant tomato soup is blended with ripe peppers, cucumber, garlic, and a splash of sherry vinegar. Born in the sun-drenched fields of Andalusia, it's the ultimate no-cook summer dish — refreshing, nutritious, and endlessly satisfying.

Recipe Info

Prep Time20 min

Cook Time0 min

Total Time20 min

Servings4

DifficultyEasy

CuisineSpanish

Use the ripest, most flavorful tomatoes you can find — this dish depends entirely on their quality.
Sherry vinegar is traditional and gives gazpacho its authentic tang. Red wine vinegar is a decent substitute.
Gazpacho keeps for up to 3 days refrigerated and actually improves overnight.

Nutrition Information

Calories	150 kcal
Protein	3g
Fat	10g
Saturated Fat	g
Carbohydrates	14g
Fiber	3g
Sugar	g
Sodium	380mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

If you're straining the soup, peeling isn't necessary. If serving unstrained, a quick blanch in boiling water makes peeling easy.

Yes, it actually tastes better the next day. Store in the refrigerator for up to 3 days and stir before serving.

Rating

★ ★ ★ ★ ★ 4.7 (149 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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