Summary: Gazpacho Andaluz is a refreshing cold soup made of ripe tomatoes, crisp cucumber, bell pepper, garlic, extra virgin olive oil, and wine vinegar, typical for hot summer days. The soup utilizes the technique of blending raw vegetables without cooking to preserve vibrant flavors and vitamins, taking 20 minutes of preparation time for 6 portions.
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Category: Soups, Spanish Cuisine
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Quick overview
- Dish: Gazpacho Andaluz
- Category: Soups, Spanish Cuisine
- Cuisine: Spanish
- Main ingredient: Vine-ripened tomatoes, 1,200 g (extra juicy and sweet)
- Guide: 12 most popular Spanish dishes: favourite recipes of Spanish cuisine
- Total time: 145 minutes (20 min prep + 125 min chilling)
- Difficulty: Easy
- Portions: 6 portions (Portion weight: 265 g)
- Key technique: Blending and emulsion
- Preparation types: Blending, chilling
- Dietary info & Allergens: Vegan, vegetarian, gluten-free, dairy-free
- Suitable for: Hot summer days, refreshment, light lunch
- Nutritional values (per 1 portion): 135.2 kcal, Protein: 2.1 g, Fat: 9.8 g, Carbohydrates: 10.4 g
- Storage: 3 days in the fridge, 0 months in the freezer
- Pairing: Alcohol-free sparkling water with lemon, Sherry wine, Spanish lager beer
- In short: An ultra-refreshing, cold Andalusian soup celebrating the pure taste of sun-ripened summer tomatoes, crisp vegetables, fruity olive oil, and sharp vinegar.
- Last updated: 21 June 2026
WAGUU says: “Quality extra virgin olive oil and fully ripe tomatoes are the absolute foundation of a stellar Gazpacho Andaluz.”
How to take it further: Add a splash of aged sherry vinegar for extra brightness, or top with toasted sourdough croutons just before serving.
Key facts
| Prep time: | 20 minutes |
| Cooking time: | 125 minutes (chilling) |
| Temperature: | Chilled (4–6 °C) |
| Number of portions: | 6 portions |
In a nutshell
Gazpacho Andaluz is the ultimate culinary antidote to scorching summer heat. Originating from the sun-drenched region of Andalusia in southern Spain, this vibrant cold soup transforms simple, raw garden vegetables into a velvety, invigorating elixir. With every spoonful, you experience the harmonious balance of sweet, sun-warmed tomatoes, refreshing cucumber, aromatic bell pepper, pungent garlic, robust extra virgin olive oil, and tangy vinegar. It requires no cooking whatsoever, making it quick to assemble and deeply revitalizing on the warmest days of the year.
Ingredients
Base portions: 6 portions • Portion weight: 265 g
| Ingredient | Amount | Quality |
|---|---|---|
| Vine-ripened tomatoes | 1200 g | Fully ripe, red and juicy |
| Salad cucumber | 200 g | Fresh, peeled and seeded |
| Green bell pepper | 150 g | Crisp, core and seeds removed |
| Garlic cloves | 10 g | Fresh, germ removed |
| Stale white bread | 50 g | Crusts removed, torn into pieces |
| Extra virgin olive oil | 60 ml | High quality, Spanish origin |
| Sherry vinegar | 30 ml | Authentic Spanish, aromatic |
| Fine sea salt | 15 g | Fine crystal salt |
| Cold water | 100 ml | Iced water for adjusting consistency |
Why you will love this recipe
- Incomparable freshness: Delivers a cooling, crisp sensation that instantly combats hot summer weather.
- Nutrient-rich vitality: Packed with raw vitamins, antioxidants, and lycopene from fresh garden vegetables.
- Blazing speed: Requires zero stove cooking time, coming together in just 20 minutes of blending.
Success guaranteed: Follow the precise ratios of ripe tomatoes, high-grade olive oil, and sherry vinegar for an authentic Andalusian taste profile.
Recipe overview
Prep: 20 min | Cooking: 125 min | Difficulty: Easy | Portions: 6 | Type: Soup | Origin: Spanish
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and chopping the vegetables – 10 min
Appliances: None
1. Wash 1,200 g of vine-ripened tomatoes, remove the hard core stems, and chop them coarsely into 4 cm chunks. Peel 200 g of salad cucumber, slice it lengthwise, scrape out the watery seeds with a spoon, and chop the flesh into 3 cm pieces. Core and deseed 150 g of green bell pepper, then chop into 3 cm pieces. Peel 10 g of garlic cloves and cut them in half lengthwise to remove the green inner germ. Tear 50 g of stale white bread into smaller pieces.
Visual check point (VKB): All vegetables are chopped uniformly to ensure even blending, and garlic germs are completely removed for a smooth flavor.
Before moving to the next step:
Ensure all vegetables are clean, prepped, and free of bitter elements like garlic germs.
Phase 2: Blending the core ingredients – 5 min
Appliances: High-performance standing blender
2. Place the chopped tomatoes, cucumber, green bell pepper, garlic cloves, and torn white bread into the bowl of a high-performance standing blender. Add 15 g of fine sea salt and 30 ml of sherry vinegar. Pulse the ingredients on medium speed for 1 minute until roughly broken down, then blend on high speed for 3 minutes until completely smooth and liquefied.
VKB: The mixture is vibrantly red, perfectly liquefied, and free of visible vegetable chunks before emulsion.
Before moving to the next step:
Check that the vegetable puree is completely smooth before incorporating the oil.
Phase 3: Emulsifying with olive oil – 3 min
Appliances: High-performance standing blender
3. With the blender running continuously on low speed (level 3), slowly pour in 60 ml of extra virgin olive oil in a thin, steady stream. Continue blending for 2 minutes to create a stable, velvety emulsion. Add 100 ml of cold water if the soup is too thick, and pulse briefly to combine.
VKB: The soup takes on a glossy, slightly thickened texture with a lighter orange-red hue due to successful oil emulsification.
Before moving to the next step:
Verify that the olive oil is fully incorporated without separating from the vegetable base.
Phase 4: Straining for ultimate silkiness – 2 min
Appliances: None
4. Pour the blended soup through a fine-mesh conical sieve placed over a large glass bowl, pressing firmly with the back of a ladle to extract all the rich liquid while trapping tiny tomato skins and pepper flecks. Discard the leftover solids in the sieve.
VKB: The strained soup is impeccably velvety, completely free of seed fragments or skin pieces.
Before moving to the next step:
Ensure the strained soup is transferred to a sealable glass container for chilling.
Phase 5: Chilling and maturing – 120 min
Appliances: Refrigerator
5. Cover the glass bowl or pitcher securely with a lid or plastic wrap and place it in the refrigerator for at least 2 hours to chill thoroughly down to 4–6 °C and allow the flavors to meld harmoniously.
VKB: The soup is ice-cold, perfectly cohesive, and ready to be served in chilled bowls.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Standing blender | 1.5 l capacity | Immersion hand blender | Inadequate power may leave skin fragments |
| Fine-mesh conical sieve | 20 cm diameter | Chinoise strainer | Coarse mesh leaves seed residue |
| Glass bowl or pitcher | 2 l capacity | Stainless steel container | Uncovered container absorbs fridge aromas |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 51.0 kcal | 135.2 kcal | 811.2 kcal |
| Fat | 3.7 g | 9.8 g | 58.8 g |
| of which saturates | 0.5 g | 1.3 g | 7.8 g |
| Carbohydrates | 3.9 g | 10.4 g | 62.4 g |
| of which sugars | 2.6 g | 6.9 g | 41.4 g |
| Protein | 0.8 g | 2.1 g | 12.6 g |
| Salt | 0.9 g | 2.4 g | 14.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use fully vine-ripened plum or beefsteak tomatoes for maximum natural sweetness and deep color.
- Tip 2: Pour the extra virgin olive oil in a slow, steady stream while blending at low speed to build a stable emulsion.
- Tip 3: Chill the soup for at least two hours so the flavors harmonize and the temperature drops to a refreshing degree.
- Tip 4: Strain through a fine-mesh conical sieve to eliminate residual skin and seed particles for a luxurious mouthfeel.
Scientific background
The exceptional character of Gazpacho Andaluz relies on mechanical emulsification and raw flavor extraction. Blending ripe tomatoes breaks down cell walls, releasing naturally occurring glutamic acid and organic acids that stimulate umami receptors. The addition of stale white bread provides damaged starch molecules that act as a natural hydrocolloid stabilizer, trapping olive oil droplets in suspension when emulsified. Furthermore, serving the soup at low temperatures numbs mild irritation from raw garlic while enhancing the perceived crispness of organic acids.
Fine Dining – Professional techniques
- Plate composition: Serve in ultra-chilled crystal bowls or hollowed-out beefsteak tomato shells for a dramatic presentation.
- Textural contrasts: Garnish with finely brunoised cucumber, green pepper, and crunchy garlic croutons right before serving.
- Temperature contrast: Keep the soup at 4 °C and serve with room-temperature garnishes to elevate the sensory experience.
- Aromatic garnishes: Finish with a delicate drop of premium extra virgin olive oil and freshly cracked black pepper on top.
Sensory radar
- Appearance: Brilliant, opaque ruby-red liquid with a glossy sheen and smooth, velvety consistency.
- Aroma: Fresh garden tomatoes, subtle pungent garlic, fruity olive oil, and sharp sherry vinegar notes.
- Taste: Harmonious balance of natural tomato sweetness, bright acidity, refreshing cucumber, and savory saltiness.
- Texture: Silky, light, and fluid on the palate with a refreshing chill.
Pairing
- BEER: Crisp Spanish pale lager or refreshing wheat beer.
- WINE: Dry, chilled Fino or Manzanilla Sherry wine.
- NON-ALCOHOLIC: Iced sparkling mineral water with a squeeze of fresh lemon juice.
Various preparation variants
- Salmorejo Cordobés variant: Use double the amount of bread and omit the green pepper and cucumber, resulting in a thick, creamy purée served with hard-boiled egg and cured ham.
- Green Gazpacho variant: Replace red tomatoes with green grapes, green bell peppers, cucumber, and almonds for a sweet-tart and nutty cold soup variation.
Allergens and dietary information
Contains: Gluten (from white bread) • Gluten: Contains gluten in bread (can be made gluten-free by omitting bread) • Not suitable for: Individuals with nightshade allergies
Suitable for
Hot summer days, outdoor picnics, refreshing starter courses, light vegetarian lunches, and tapas parties.
Substitution catalog
- Stale white bread: Gluten-free white bread or blanched almonds
- Sherry vinegar: Red wine vinegar or apple cider vinegar
- Green bell pepper: Red bell pepper for a slightly sweeter flavor profile
FAQ
Should gazpacho be cooked?
Traditional Gazpacho Andaluz is a completely raw soup. Cooking alters the fresh flavor of the tomatoes and destroys vital crispness and vitamins.
Why do we add bread to gazpacho?
Stale bread acts as a natural thickener and stabilizer, helping emulsify the olive oil and water into a smooth, velvety texture.
Can I make gazpacho without bread?
Yes, omitting bread creates a lighter, lower-calorie version, though you may need to use slightly more olive oil or ice to achieve a rich emulsion.
How long does gazpacho keep in the fridge?
Stored in an airtight glass container, gazpacho keeps fresh and delicious for up to 3 days.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale all ingredients precisely by a factor of two, blend in two separate batches to avoid overloading the blender motor, and chill in a large stainless steel container. • 20+ people: Prepare the vegetable base in three batches, combine in a large food-safe dispenser, and chill thoroughly for at least 3 hours before serving in individual chilled glasses.
Sides and Serving
- Toasted garlic croutons – crispy bread cubes tossed in olive oil and garlic (not included in the recipe)
- Diced vegetable garnish – finely chopped cucumber, pepper, and tomato (not included in the recipe)
Serving: Serve ice-cold in chilled bowls or elegant glass cups, garnished with diced vegetables and a drizzle of extra virgin olive oil.
Storage and reheating
Fridge: 3 days • Freezer: 0 months • Reheating: Do not reheat; this soup is meant to be served chilled.
Author: WAGUU Petr & Team • Published: 21 Jun 2026 • Updated: 30 Oct 2026
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Common mistakes
- Using underripe tomatoes – Results in a pale, acidic, and lackluster soup lacking natural sweetness and depth.
- Skipping the straining step – Leaving tomato skins and seed fragments behind ruins the luxurious velvety mouthfeel.
- Adding oil too quickly – Pouring olive oil all at once prevents proper emulsification, causing oil separation.
- Serving at room temperature – Gazpacho must be thoroughly chilled to deliver its signature refreshing impact.