Gazpacho Andaluz (Spanish Cold Tomato Soup) Recipe

Gazpacho Andaluz

The Spruce Eats / Preethi Venkatram

Prep: 30 mins
Cook: 0 mins
Chill: 60 mins
Total: 90 mins
Servings: 6 servings
Yield: 6 to 8 cups
Nutrition Facts (per serving)
237 Calories
19g Fat
18g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 237
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 115mg 5%
Total Carbohydrate 18g 6%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 3g
Vitamin C 69mg 343%
Calcium 52mg 4%
Iron 1mg 7%
Potassium 748mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gazpacho is a cool, refreshing, and flavorful soup that is the perfect starter to any meal on a hot summer day. It also makes the perfect healthy snack.

This cold soup originates in southern Spain, in a hot, dry region called Andalusia. It is as simple and authentic as it gets, resulting in a silky smooth and delicious cold gazpacho.

During the hot weather, do what the Spaniards do and make a batch of gazpacho and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink.


Click Play to See This Spanish Cold Tomato Soup Recipe Come Together

"I loved the flavors in this Spanish gazpacho, and it was an easy preparation. It doesn't take long to peel and chop the vegetables, and the blender makes it easy to get the texture you want. Add the bread if you want a thicker gazpacho." —Diana Rattray

fresh Spanish gazpacho
A Note From Our Recipe Tester


For the Soup:

  • 3 pounds ripe tomatoes

  • 1 day-old baguette, crust removed

  • 2 cucumbers, peeled, seeded, and coarsely chopped

  • 1 small sweet onion, coarsely chopped

  • 3 cloves garlic, coarsely chopped

  • 1 medium red bell pepper, or any sweet pepper, coarsely chopped

  • 1 to 2 tablespoons sherry vinegar, or red wine vinegar, more to taste

  • 1/2 cup extra-virgin olive oil

  • Salt, to taste

  • Cracked black pepper, to taste

Optional Garnishes:

  • 1/4 cup diced cucumber

  • 1/4 cup diced red bell pepper

  • 1/4 cup diced green apple

  • 1/2 cup croutons

  • 1/2 cup diced hard-boiled egg

Steps to Make It

  1. Gather the ingredients.

    Ingredients and garnishes to make gazpacho Andaluz

    The Spruce Eats / Preethi Venkatram

  2. Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.

    A pot of boiling water and a bowl of ice water

    The Spruce Eats / Preethi Venkatram

  3. Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils, turn off heat, and submerge the tomatoes in the water, about 1 minute.

    Whole tomatoes in a pot of boiled water

    The Spruce Eats / Preethi Venkatram

  4. With a slotted spoon, transfer the tomatoes to the ice bath.

    Tomatoes in a bowl of ice water

    The Spruce Eats / Preethi Venkatram

  5. Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.

    A bowl of peeled tomatoes

    The Spruce Eats / Preethi Venkatram

  6. Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.

    A bowl of chopped tomatoes and a small bowl of tomato seeds

    The Spruce Eats / Preethi Venkatram

  7. Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.

    A bowl of bread

    The Spruce Eats / Preethi Venkatram

  8. Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender. Blend, in batches if necessary, until the mixture is smooth.

    A blended with tomatoes, bread, cucumbers, onion, garlic, and pepper, blended smooth

    The Spruce Eats / Preethi Venkatram

  9. Add the vinegar and pulse until it is completely incorporated. 

    Adding vinegar to the blender

    The Spruce Eats / Preethi Venkatram

  10. Some people prefer their gazpacho slightly chunky—it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.

    Strained gazpacho in a large bowl

    The Spruce Eats / Preethi Venkatram

  11. Drizzle the oil into the blender with the motor running until completely incorporated.

    Adding oil to blender of gazpacho

    The Spruce Eats / Preethi Venkatram

  12. Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.

    A bowl of seasoned gazpacho

    The Spruce Eats / Preethi Venkatram

  13. Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.

    Servings of gazpacho topped with diced cucumber, bell pepper, apple, croutons, and egg

    The Spruce Eats / Preethi Venkatram


  • For faster chilling, add ice and water to a large bowl or pot in the sink. Submerge the bowl or blender containing the gazpacho into the ice water, making sure the water doesn't get into the mixture. Stir the gazpacho until evenly chilled.

Recipe Variations

  • If the texture is too thick, add some cold water or tomato juice to thin it.
  • If you like a little heat, add a small stemmed, seeded, and chopped serrano pepper to the blender, or a few shakes of favorite hot sauce.
  • Add herb flavor with 2 tablespoons of chopped fresh basil or cilantro leaves.
  • Top with sliced scallions for a fun garnish.

How to Store and Freeze Gazpacho Soup

  • This soup will store well in the refrigerator in an airtight container for four to five days.
  • If you'd like to enjoy some at a later date, freeze it. Defrost in the fridge overnight before enjoying.

Can you eat gazpacho cold or hot?

While gazpacho is normally eaten cold, you can warm it up if you like.