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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 4 Stars


  • 1cup of bread from a Galician barra or a baguette, torn into small pieces
  • 2pounds of ripe tomatoes, chopped
  • 1small cucumber, peeled and chopped
  • 1medium Vidalia onion
  • 5cloves of garlic, chopped
  • ½cup extra virgin olive oil
  • 4tbsp sherry vinegar (or 6 tbsp red wine vinegar)
  • 2cups ice cold water
  • 1tsp sugar
  • Salt to taste
  • Diced red or yellow bell pepper for garnish
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In a food processor, combine the tomatoes, cucumber, onion, garlic, olive oil, sugar, vinegar and bread. Blend until smooth. 


Strain into a bowl, pressing to extract as much liquid as possible. Stir in the water and add salt to taste, adjusting vinegar levels as needed. 


Refrigerate for three hours or overnight. Serve in small bowls with diced pepper garnish.

Reviews (2)

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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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