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Spain on a Fork > All Recipes > > Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨
All Recipes, / July 1, 2020
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Summer is here and the temperatures are finally starting to rise up. To beat the heat, there´s nothing better than a bowl of refreshing gazpacho. In this post, I will show you how to make the Authentic Spanish Gazpacho Recipe.
This is the gazpacho they serve to you in Andalucia, in beautiful southern Spain. Made with a handful of the most basic ingredients, effort-less to to put together and packed with an amazing & refreshing flavor.
In the authentic gazpacho, onions are not added into the soup. However, you can garnish with some diced onions as I did, and as many places do in Andalucia. This adds a beautiful crunch to the soup.
TIPS & TRICKS to make this Recipe: To make the authentic gazpacho, you want to use roma tomatoes. But you can use any tomatoes you can find. Just make sure they are as ripe as possible. I also used sherry vinegar here, but you can substitute for red wine vinegar. Make sure to let your gazpacho sit in the fridge for at least 2 hours. You want to serve it as cold as possible.
Key Ingredients & Cookware I used in this Recipe:
BLENDER
EXTRA VIRGIN SPANISH OLIVE OIL
SHERRY VINEGAR
SPANISH SEA SALT
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Watch the Video Below on How to Make Authentic Spanish Gazpacho Recipe
5 from 5 votes
Authentic Spanish Gazpacho Recipe
CourseSoup
CuisineSpanish
Prep Time 15 minutes
Cooling Time 2 hours
Servings 4
Author Albert Bevia @ Spain on a Fork
Ingredients
- 10roma tomatoes(1 kg / 2 lbs)
- 1small green bell pepper
- 1small cucumber
- 1large clove of garlic
- 1tspsherry vinegar5 ml
- 1/4cupextra virgin olive oil60 ml
- 3/4cupcold water180 ml
- pinchsea salt
EXTRAS
- finely diced green bell peppers
- finely diced onions
- extra virgin olive oil
Instructions
Begin by washing & patting dry the tomatoes, bell pepper and cucumber
Cut each tomato into 8 evenly sized pieces and add into a blender
Cut the green bell pepper into large chunks and add to the blender with the tomatoes
Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients
Also add in 1 large clove of garlic that´s been cut into 4 pieces
Using a large wooden spoon, push down on all the ingredients and compact them together, this will make it easier on the blender to bring all the ingredients together
Add in a generous teaspoon of sherry vinegar, a 1/4 cup of extra virgin olive oil, a generous 3/4 cup of extra cold water and a generous pinch of fine sea salt
Run the blender on a low speed for about 5 minutes
Transfer the gazpacho into a glass pitcher, cover with saran wrap and add to the fridge for at least 2 hours
To serve the gazpacho, make sure you mix it in the pitcher before you serve it, pour into bowls and garnish with diced green bell peppers, diced onions and a drizzle of extra virgin olive oil, enjoy!
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Tags: cucumber, extra virgin olive oil, garlic, gazpacho, gluten free, green bell peppers, sherry vinegar, tomatoes, vegan, water
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29 Comments
Ali C
I saw your recipe makes 4 servings, but what size is a serving? 1 Cup each? 2 Cups each? It will help me to plan a meal. Thanks. It looks delicious! Can’t wait to try it.10 . Aug . 2024
Spain on a Fork
In Spain about 1 1/2 cups (360 ml) is one serving 🙂 Much love!
10 . Aug . 2024
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Chris
Can I substitute campari tomatoes or tomatoes- on- the -vine for Roma ?
04 . Jun . 2024
Spain on a Fork
Absolutely! Much love 🙂
04 . Jun . 2024
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[…] Authentic Spanish Gazpacho recipe by Spain On A Fork calls for Roma tomatoes (the fresher, the better), green bell pepper, cucumber, […]
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[…] pastries that are often served with a chocolate dipping sauce. Or, for a refreshing treat, try a classic Spanish gazpacho – a chilled soup made with tomatoes, cucumbers, and peppers. No matter what you choose, finger […]
18 . Oct . 2022
Lynn
I, too, learned to make gazpacho much like yours except, like Lynne, with the addition of torn country bread without crusts that serves to thicken the soup.
30 . Jul . 2022
Sandra
With one spoonful of this, you’ve brought me back 20 years to when I was an exchange student! All these years, I’ve tried recipe after recipe that just wasn’t quite like in Lucena, and last year I finally came upon this one! Absolutely perfect, thank you for taking me down memory lane!08 . Jul . 2022
Spain on a Fork
So happy to hear that! Much love 🙂
08 . Jul . 2022
Mal
I love the gazpacho I had in Spain. I miss it terribly. Can I use canned Roma tomatoes???
23 . Jul . 2021
Spain on a Fork
Yes absolutely! much love 🙂
23 . Jul . 2021
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05 . Jul . 2021
Sylvie Diaz
Delicious and easy to make recipe. I could not wait and had some right away. lol Can’t wait to try it again in a couple of hours. Gracias !!!24 . May . 2021
Spain on a Fork
So happy to hear that! thanks for the comment 🙂 much love
25 . May . 2021
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[…] Gazpacho isa cold soupthat is made out of raw, blended vegetables. It is maybe not the most famous typical Spanish dish, however, it is very popular amongst the Spaniards! The reddest, ripest tomatoes, olive oil, garlic, bread, peppers and cucumber are used to make thisvery famous Andalusian soup. This dish is mostly eaten in Spain and Portugal, particularlyduring the summer. There are many dishes that are very closely related to the Andalusian gazpacho, however, a ‘real’ gazpacho is still the best one you can try. In almost all the restaurants in Spain, so also in Barcelona, you will findthis typical Spanish dishon the menu. Especially the tapas restaurants seem to have the perfect gazpacho on their menu! […]
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donna
What a lovely fresh and authentic Gazpacho – I so appreciate this recipe!!30 . Aug . 2020
Spain on a Fork
Thanks for the comment Donna! Much love 🙂
30 . Aug . 2020
cv
so simple, yet so delicious!
20 . Aug . 2020
Spain on a Fork
Thanks for the comment! much love 🙂
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Cyberisa
So simple. Very surprised that there is no oignon (apart from the small bits at the end)?
09 . Jul . 2020
Spain on a Fork
In the authentic version, you do not add onion into the soup mix, but you can use some as garnish to add a crunch like I did 🙂 much love
10 . Jul . 2020
Nina
Albert! My ex fiance lives in Madrid and also has a place in Ayamonte. I spent a lot of time in Spain and never realized that this was real gazpacho until then. He gave me his recipe and it’s very similar (almost exactly) as yours. I love your authentic recipes and videos. They remind me of all the wonderful food I experienced there. Great blog!02 . Jul . 2020
Spain on a Fork
That is so great to hear Nina! Appreciate your comment 🙂 much love from Spain
02 . Jul . 2020
Lynne de Velazquez
This is much easier than the way I learned to make Gazpacho when I was in Sevilla — the only difference in the recipes being — 2 slices of bread were incorporated (without crusts) plus a small red bell pepper. The tomatoes were blanched first to remove the skins, a step I would soon abandon! I’m going to try your recipe next time! Gracias! Love your videos! — Lynne 🙂
01 . Jul . 2020
Spain on a Fork
This recipe was inspired by a restaurant I visited in Malaga, they told me this is the authentic version, thanks so much for the comment Lynne ) much love
02 . Jul . 2020
