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Receta de Gazpacho Andaluz - Chilled Gazpacho Soup Recipe

La Tienda Kitchens

  • 30 minutes
  • 6 servings
Chilled Gazpacho Soup Recipe
Fresh ripe tomatoes, bright sherry vinegar, zesty garlic – these are the stars of the refreshing, silky smooth gazpacho of Andalucia. We keep a pitcher of this heavenly concoction in the refrigerator, ready to be poured at a moment’s notice.
Rated 3.5 Stars


  • 2lbs of ripe tomatoes, chopped
  • 1small green pepper, deseeded and chopped
  • 1small red pepper, deseeded and chopped
  • 1small cucumber, peeled and chopped
  • 1medium Vidalia onion, peeled and chopped (optional)
  • 3cloves of fresh garlic, chopped or 5 cloves jarred sweet white garlic, very finely minced
  • 1/2cup extra virgin olive oil
  • 4tbsp sherry vinegar (or 6 tbsp red wine vinegar)
  • 1cup of bread from a  Galician barra or a baguette, torn into small pieces
  • 1cup ice cold water
  • 1tsp sugar
  • Salt and black pepper to taste
  • Diced red or yellow bell pepper for garnish
Chef View



Working in batches, combine the tomatoes, peppers, cucumber, onion (if using), garlic, olive oil, sugar, vinegar and bread in a blender or food processor. Blend until very smooth.  


Strain into a bowl using a fine mesh strainer, pressing to extract as much liquid and pulp as possible. Stir in ice water to your desired consistency and add salt and black pepper to taste. Adjust vinegar level as needed.  


Refrigerate for three hours or preferably overnight. Serve in small bowls with diced red and green pepper garnish. 

For a delightful, light, summer lunch pair with bocadillo sandwiches, banderillas and a pitcher of homemade sangría

Nutrition Facts

Serving Size 13.2 oz/373 gr; Calories 324; Calories from Fat 172; Total Fat 19.4 gr (30%); Saturated Fat 2.8 gr (14%); Trans Fat 0 gr; Cholesterol 0 mg ; Sodium 629 mg (26%); Total Carbohydrates 33 gr (11%); Fiber 4 gr (16%); Sugars 10 gr; Protein 6 gr (13%); Vitamin A 44%; Vitamin C 115%; Calcium 6%; Iron 14%.

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Reviews (4)

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August 2021

Rated 3 Stars

I agree w. July 2020. I have never ever eaten Gazpacho Andaluz w. onion! That is an Americanization. And my Andaluz flamenco singer, with whom I worked closely for many years, never used cucumber nor peppers either. Just tomatoes, garlic, water and bread. Oh so delicious! I miss her and her cooking! (And her singing!)

August 2021

Rated 3 Stars

Call me a peasant but I do not strain. The small bits of vegetables creates a different texture and provides more nutrition. Agreed the onion has to go and replace with green bell pepper or just add one and keep the onion. Less garlic. I can skip the sugar. This is one of summer's great dishes.

July 2020

Rated 3 Stars

I suggest some changes for a more traditional gazpacho Andaluz. Replace the onion with green (bell) pepper. (Traditional gazpacho Andaluz should not contain onion and always contains sweet pepper.) Less garlic. use 1, maybe 2 cloves. No sugar. Less water, you only need enough to get it to blend, make it pourable. It's typical to have cold water at the table for people to add water to taste, some like it thick, others less so. The key is balance, gazpacho should not be too tomatoey, vinegary, or garlicky - but you should be able to taste all three.

August 2018

Rated 5 Stars

This gazpacho is a great way to use tomatoes when your garden is overflowing with them in the summer and it's too hot to cook.

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