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+ servings

Gazpacho Andalusian

The Andalusian gazpacho is a cold soup that remains in the heart after a visit to beautiful Spain. It is a colorful soup prepared with several fresh raw vegetables. It is therefore fresh and quenching. It is usually served as a started served in a glass or a small bowl. A perfect summer soup! Chef Alba
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Course Appetizer, Main Dish, Side Dish
Cuisine Mediterranean, Spanish, vegetarian
Servings 4 people




  • toasted cubed white bread, drizzle of olive oil, thinly sliced red onions, Hard-boiled egg, fresh Italian parsley, Basil, or tarragon leaves.


  • Plunge the tomatoes into boiling water for 30 seconds. Cool or refresh with cold water. Peel the skins and quarter the tomatoes.
  • Mix the tomatoes and cucumbers in a bowl with the peppers, garlic, crumbled bread, vinegar, sun-dried tomato, salt and pepper, and olive oil.
  • In a food processor or blender, process half of the mixture until fairly smooth. Then process the second patch. Check the seasoning. Add a little cold water if the soup is too thick. Chill for several hours
  • To serve spoon the soup into bowls adding one or two ice cubes to each. Serve accompanied with garnishes.
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