Andalusian Gazpacho – Classic Spanish Recipe

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When the summer arrives with its abundance of fresh produce like tomatoes, cucumbers, and peppers; you’ll surely find Gazpacho in practically every household throughout Spain. Originating in Andalusia, here’s the recipe for the most simple and classic Andalusian Gazpacho.

Andalusian Gazpacho in a glass with basilThis post may contain affiliate links. I get commissions for purchases made through the affiliate links. You can read my disclosure policy HERE.

What is Classic Andalusian Gazpacho

Classic Andalusian Gazpacho has very little or nothing to do with the soup that most Americans call Gazpacho. In Europe, Gazpacho is traditionally served as a cool beverage (sometimes even with an extra ice cube), but certainly not in a bowl with croutons or other garnishes. The signature of this drink is its texture and color. It should have a smooth consistency and be pinkish/orange in color. The hue may vary depending on the color/variety of your tomatoes.

This Gazpacho is comprised of just a few, very simple ingredients:

  • Tomatoes;
  • Cucumbers;
  • Green peppers (but not Bell Peppers – the ones that are used in this recipe are green, long peppers, sometimes called “banana peppers” or “frying peppers”);
  • Onions;
  • Garlic;
  • Plenty of extra virgin olive oil (ideally Spanish);
  • Vinegar (ideally a Spanish Sherry Vinegar, but if you can’t find it, then a red wine vinegar will suffice);
  • Sometimes if the tomatoes aren’t very “meaty”, some Andalusians add stale bread to thicken it up. Most of the time it is unnecessary though. Note, this classic gazpacho recipe didn’t require any bread.

*I garnished it with fresh basil just for staging purposed and not for actual consumption. 

Spanish gazpacho in a glass with basil garnish

How to Make Spanish Gazpacho

This recipe for Spanish Gazpacho is super easy! If you have a high speed, heavy-duty blender, all you’ll need to do is feed it with requires vegetables into and just press “blend”. Be sure to add your vinegar and a copious amount of extra virgin olive oil when the veggies are blended and the motor is still running.

If, however, your blender is not industrial strength, then you’ll have to strain the liquid through a strainer (that’s what I did as my blender is not super heavy duty and I wanted to achieve the smoothest texture possible). Either way will work; you needn’t invest in state-of-the-art equipment to make this Andalusian Gazpacho.

How to make gazpacho

Overhead view of two glasses with Andalusian Gazpacho

Possible Alterations to this Recipe:

As mentioned above, you could use bread and add it to the blender to thicken it up. However, avoid thicken it to the point where you would actually require a spoon to eat it. That thicker consistency is typically reserved for another cold Spanish cold: Salmorejo, which is also usually garnished with Serrano ham, egg or croutons.

If you cannot find green frying peppers, you could substitute Bell peppers (but the texture, taste, and color may be a bit different).

This is the classic Spanish Gazpacho Recipe. Spaniards cooks like their food very simply. But if you insist on adding anything else like… cumin or parsley, you certainly can!

Spanish Gazpacho with basil in a glass

Should you be looking for the American version of Gazpacho, check out this posting I made a few years ago I based on Ina Garten recipe: Refreshing Summer Gazpacho . You’ll find that it’s delicious, but far from the authentic Andalusian Gazpacho. I say, give both a shot and let me know your preference.

Here are some more of my other favorite Spanish Recipes that you may like too:

Spanish Gazpacho in a glass

Spanish Gazpacho in a glass

Andalusian Gazpacho.

When the summer arrives with all the abundance of fresh produce like tomatoes, cucumbers and peppers you can find Gazpacho in every household, restaurants and cafes across Spain. It originated in Andalusia and here is the recipe for the most simple and classic Andalusian Gazpacho.
4.80 from 5 votes
Print Pin Rate
Course: Drinks, Soup, Tapa
Cuisine: Spanish
Prep Time: 15 minutes
Chill: 2 hours
Total Time: 15 minutes
Servings: 8
Calories: 146kcal
Author: Edyta


  • 1,5 lbs Roma Tomatoes cut in cubes
  • 1 English Cucumbers cut in cubes
  • 1 Frying Green Pepper cut in squares
  • 1 Red Onions small, cut in quarters
  • 1 clove Garlic
  • 2 teaspoon Sherry Vinegar or Red Wine Vinegar
  • 1/2 cup Olive Oil Extra Virgin
  • 1 teaspoon Salt up to 2 teaspoons depending on taste


  • In a blender combine tomatoes, cucumbers, peppers, onions, garlic and salt. Process on high speed for approximately 2 minutes;
  • While the blender is running add vinegar and gradually start adding olive oil until the mixture is smooth and the oil is emulsified; 
  • Check for seasoning. Add more salt and vinegar if needed;
  • If you don't use a heavy duty blender, strain the mixture through thin strainer pushing the liquid with a spatula. Discard the solids;
  • Pour the Gazpacho into a glass container and chill in a fridge for at least 2 hours. You can serve it with an extra ice cube. Enjoy


Calories: 146kcal | Carbohydrates: 6g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 276mg | Fiber: 1g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 13.9mg | Calcium: 18mg | Iron: 0.4mg
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  1. 4 stars
    I’ve never been a huge fan of gazpacho, but now that I’ve read your recipe, I don’t think I’ve ever had traditional gazpacho so I am curious to try it again.

  2. 5 stars
    Here in Florida it is so hot that gazpacho is a welcome treat.Loving your ingredients list with lots of fresh ingredients.

  3. 5 stars
    Absolutely love it. Talk about healthy. I never knew what a Gazpacho was. Learnt something new. Yes you are right. Served chilled with crushed ice would be fantastic for summer. . The only thing I am confused about is the frying green pepper. Is there a scientific name for it that I can Google? Not sure if we have the same variety here in the US. Want to make it as authentic as possible.

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