Gourmet Spanish Food Jamon, SPanish Cured Ham Paella Supplies Ceramics and Cookware for Kitchen & Table Spanish Winex Gifts New Products Sale Items
Banner Promotion
Home / Recipes / Soup & Salads / Andalusian Gazpacho

Andalusian Gazpacho - Gazpacho Andaluz

Makes 4 servings.

Prep Time: 1 hr.

Cook Time: 0 min.

4 Star Rating
Average Customer Rating: 5 out of 5
based on 2 reviews

Read Reviews   /   Add a Review


2 1/4 lbs ripe tomatoes, peeled
1 green bell pepper, cut into 8 pieces
2 garlic cloves, peeled
4 oz white bread crumbs, using day-old bread, with the crusts removed
5 fl oz extra virgin olive oil
2 soup spoons of sherry vinegar
2 tsp salt
1 small onion, peeled and finely chopped
1 ripe but firm tomato, peeled and finely chopped
2 oz green pepper, finely chopped
2 oz cucumber, peeled and finely chopped
1 diced boiled egg
4 oz day-old bread, diced


Soak the bread crumbs in water. Squeeze off any excess water until the bread has a spongy texture.

Pound the garlic with the salt in the mortar and liquefy it with a little water. If you are making it by hand, continue using a round bowl. If you are using a blender, tip the garlic mixture in, add the other ingredients and patiently blend them together. Add the oil slowly so that it emulsifies and the mixture thickens and becomes creamy. Check the seasoning and add more salt or vinegar if needed.

Pour the mixture into a serving bowl or pitcher. Cover it and leave it in the fridge. Just before serving, add ice-cold water until you obtain the desired consistency. Place the gazpacho in the center of the table with the garnishes in individual small bowls around it.

Recipe courtesy of Spain GourmeTour magazine.

Discount Coupon


  • Add ingredients to my cart
  • Print recipe
  • Email to a Friend


Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
  • Medium - fruity and flavorful
  • Masterful coupage of three varieties of olives
  • Complex warm and fruity flavor
  • The La Tienda favorite
  • First cold pressed - very low acidity
All Natural
Rated 4.5 Stars
$19.95 OO-45
Classic Paella
Order Form for Free Catalog
Email Address:
First Name:
Last Name:
Address 1:
Address 2:
Zip/Postal Code:

Recipe Reviews for Andalusian Gazpacho
Add a Review

mitzi link  5 Star Rating
"Absolutely wonderful! The only thing different that I always do is I never use the full 5 ounces of EVOO, due to calories. I use about 1 to 2 ounces of EVOO and it is outstanding!"

Meredeth  5 Star Rating
"This recipe has the beautiful orange color and taste of gazpacho I ate in Cordoba. I highly recommend this recipe."

Marquis Z. Hodes, MD  5 Star Rating
"Now that vine ripened fresh tomatoes are appearing locally this dish comes into it's own. Use a good sherry vinegar and don't stint. Once you make it you will want to repeat the experience at frequent intervals while the fresh veggies last."