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Spanish Gazpacho: The Authentic Andalusian Recipe

Gazpacho is one of the main pillars of Spanish cuisine. Its deliciousness has spread far and wide, and even become popular outside the country. If you’ve ever been to the south of Spain and specifically Andalusia in the summer, you’ll understand why gazpacho is so important. With scorching temperatures and a wild bounty of juicy red tomatoes in the fresh food markets, drinking an ice cold gulp of savory gazpacho is one of the best ways to fuel up when it’s hot. It’s also healthy, full of nutrients, and an incredibly refreshing accompaniment to a meal. 

Like most recipes in Spain, there’s much debate as to which region makes the best or “correct” version, and even debate as to which family does it right. Some people add garlic or bread, others omit it. Some like onions, others find it sacrilegious. There are even recipes with beets or fruits. 

The way to serve gazpacho differs as well. In some parts of Spain, they eat gazpacho with a bowl and spoon, like a soup. In some places, they serve it with croutons and toppings. And in others, it’s served on ice and slurped from a glass like any other beverage. 

In Andalusia, you’re most likely to find gazpacho made with tomato, cucumber, and green peppers, and poured into a glass. These are important ingredients found in the south and truly shine in this refreshing Spanish invention. So we’re offering up our own Andalusian version of gazpacho for you to try this summer. We’re obviously partial to this authentically traditional recipe, but you can always make it your own depending on what you have on hand and what you like best. And of course, serving gazpacho alongside an impressive spread of cured Iberian ham, chorizo, or salchichón is just about as authentic as it gets.

Gazpacho Andaluz 


1 slice of day-old bread

1 lb. ripe tomatoes, cut into large chunks 

1 clove garlic, chopped

½ green bell pepper, seeds removed and cut into thirds

½ cucumber, peeled and cut into thirds 

4 tablespoons white wine vinegar

⅓ cup extra-virgin olive oil 



  1. Soak bread in a few tablespoons of water until it fully absorbs the water and is soft. 
  2. Blend tomatoes, garlic, green pepper, cucumber, vinegar, and soaked bread in a blender until smooth. 
  3. While the blender is running, add olive oil and salt to taste. 
  4. Using a ladle, press the mixture through a fine mesh sieve.
  5. Chill in the fridge for at least one hour
  6. Serve in small glasses with toppings like hard-boiled egg, croutons, or diced tomato, cucumber, and onion.

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