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Spanish Gazpacho in a glass

Andalusian Gazpacho.

Course: Drinks, Soup, Tapa
Cuisine: Spanish
Prep Time: 15 minutes
Chill: 2 hours
Total Time: 15 minutes
Servings: 8
Calories: 146kcal
Author: Edyta
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.
Print Recipe


  • 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