Spanish Gazpacho Andaluz
Spain’s favorite VEGAN chilled soup recipe!
Last updated: July 6, 2026
Gazpacho Andaluz is a delicious and fresh soup recipe that will transport your tastebuds straight to the sun-kissed landscape of Andalusia, Spain. This soup is served chilled and is ideal for those hot summer days!
Gazpacho Andaluz is made with ripe red tomatoes, crisp cool cucumber, fragrant bell peppers, a little white onion, some garlic, and just a pinch of ground cumin and seasoning with salt and cracked black pepper. The main ingredients used in this recipe achieve the perfect harmony of sweetness, acidity, saltiness, and richness.
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Serving:
Side for 6
Ready in:
A few hours
Skill level:
Easy
Serve with:
Good on its own
Watch step-by-step recipe video
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Why is Gazpacho So Popular in Spain?
Gazpacho Andaluz is something of a legend in Spain and has been a staple of southern Spain for centuries. Originating in the sun-drenched region of Andalusia, where hot summers inspired simple, refreshing meals made with fresh local ingredients.
Today, this authentic Spanish cold soup is enjoyed throughout the country during the warmer months and is a common sight in family homes, tapas bars, and restaurants.
Made with ripe tomatoes, cucumber, peppers, garlic, olive oil, and sherry vinegar, traditional gazpacho is naturally vegan, dairy-free, and packed with vitamins, antioxidants, and heart-healthy fats. Its light, cooling flavour and nutritious ingredients perfectly reflect the principles of the Mediterranean diet, making Gazpacho Andaluz one of Spain’s most iconic and beloved summer recipes.
How to Make Gazpacho Andaluz
Ingredients
- 3 large ripe Roma tomatoes
- 1 small red bell pepper
- 1 small green bell pepper
- Half of a white onion
- 1 small cucumber
- 1-2 garlic cloves
- Some stale bread (around 100g/3.5 oz.)
- 2 tbsp Jerez Sherry Vinegar
- ½ cup Extra Virgin Olive Oil
- ½ cup water
- 1 heaped tsp Ground Cumin
- Salt (to taste)
- Generous pinch of cracked black pepper
Equipment
- Sharp knife and cutting board
- Blender
- Large Glass Bowl
- Sieve and pestle (or spoon)
- Plastic food wrap
- Ladle
- Serving bowls
Instructions
Step 1 – Add veggies and ingredients
- Roughly chop the veggies (they are going to be blended anyway). Add them all to a large blender.
Note: Save a small strip of the red and green pepper for garnish.
- Slice the bread into small chunks and add it to the blender. Give the ingredients a squish down if you need more room.
- Add the sherry vinegar (Jerez Sherry Vinegar), olive oil, and around half a cup of water (add more if you prefer a thinner soup consistency).
- Add a heaped teaspoon of cumin and season with a generous teaspoon of salt and some cracked black pepper to taste.
- Cover the blender and blend all ingredients for a minute or two at a low-speed setting, then buzz for a minute at high speed.
Step 2 – Sieve gazpacho
- Pour the gazpacho from the blender through a sieve into a large glass bowl. This will remove any chunks or grit from the soup.
- While this step is optional, we highly recommend it for a silky smooth consistency (especially if you are planning to serve it in a chilled glass).
Chef tip: Keep the pulp. It makes a great pisto when cooked with some oil and seasoning.
Step 3 – Chill gazpacho
- Cover the gazpacho and refrigerate for at least 2 hours. It is much better chilled.
Note: If you are short on time, serve with a few small ice blocks in each bowl.
- While waiting for the soup to chill, make the croutons.
Step 4 – Make croutons (optional)
- Heat a cast iron skillet on medium-high heat.
- Cube a slice of bread and add bread cubes to the skillet once hot. Stir constantly and remove from the heat once golden. (alternatively, use a grill function in the oven to lightly toast some bread).
Step 5 – Garnish and serve
- To serve, ladle soup into a serving bowl and dice the few leftover pieces of red and green pepper. Garnish with croutons and diced bell peppers.
- Drizzle with a little olive oil, season to taste, and serve!
Cooking Tips:
- Always serve gazpacho chilled, Leaving your gazpacho in the fridge for an hour or two before serving really helps for the flavors to meld and provides a richer, more ful flavored soup.
- Use good quality olive oil. We highly recommend using a good-quality Spanish extra virgin olive oil (we’ve got some excellent options here in our list of 7 of the best Extra virgin olive oils to try (2024).
- If you cannot source Jerez sherry vinegar, use an equal measure of red wine vinegar. It won’t offer the same flavor or acidity level, but it will be pretty close.
- Croutons are not essential but offer a nice contrast in texture.
What to Serve with Gazpacho
Gazpacho is great on its own or when served alongside a selection of tapas dishes. It also works well with salads, cold meats, Spanish ham and cheeses. Here are a few suggestions of what to serve with gazpacho to get the full Spanish experience:
Best Tomatoes for Gazpacho
The secret to an authentic Gazpacho Andaluz starts with the tomatoes. Since tomatoes make up the majority of the soup, using the ripest, most flavourful varieties you can find will make a huge difference to the finished dish.
Look for tomatoes that are fragrant, deeply coloured, and slightly soft to the touch, as these will have developed the natural sweetness that gives gazpacho its rich flavour.
Roma tomatoes (also called plum tomatoes) are one of the best choices because they have dense flesh, fewer seeds, and less water than many other varieties. Pear tomatoes are another excellent option, offering a naturally sweet flavour and a smooth texture when blended. If you have access to ripe vine tomatoes, they’re also a fantastic choice thanks to their balanced sweetness and acidity.
Don’t be afraid to use slightly overripe tomatoes—they’re actually ideal for gazpacho. As tomatoes ripen, their sugars become more concentrated, creating a sweeter, more complex flavour that’s perfect for this chilled soup. It’s a great way to use tomatoes that are a little too soft for salads but still perfectly fresh.
Try to avoid watery tomatoes, particularly those grown out of season or varieties bred for long shelf life rather than flavour. These can produce a thin, bland gazpacho that lacks the vibrant tomato taste this classic Spanish recipe is known for. If your tomatoes seem a little watery, you can improve the flavour by adding an extra tomato or reducing the amount of water or ice used in the recipe.
Top tomato varieties for gazpacho:
- Roma (Plum) tomatoes – Meaty, sweet, and low in water; ideal for a rich, smooth soup.
- Pear tomatoes – Naturally sweet with excellent flavour and texture.
- Vine tomatoes – Aromatic, juicy, and well-balanced when fully ripe.
- Heirloom tomatoes – Great when in season, adding complex, sweet flavours and vibrant colour.
- Overripe summer tomatoes – Soft but still fresh tomatoes often make the most flavourful gazpacho.
Top Tip: If tomatoes are out of season, leave them on your kitchen counter for a day or two to ripen naturally before making your gazpacho. The extra sweetness and aroma will noticeably improve the final flavour.
Ingredients and Substitutions:
Gazpacho Andaluz is a soup that embraces fresh natural ingredients. That said, you’ll want to source the freshest and most ripe veggies to use to give your gazpacho plenty of flavor.
Tomatoes
The star of any good Gazpacho recipe starts with plump, ripe tomatoes. We prefer to use on-vine Roma tomatoes, but you can make Gazpacho with any tomato variety, just make sure they are fully ripened. See our notes below on the best tomatoes to use for more information.
Red and Green bell peppers
Red for sweetness and the green bell pepper offers a little more bitterness. Using both red and green will help balance the flavors. Green Italian peppers can also be used as they offer a similar level of sweetness and bitterness when compared to Green bell peppers.
Cucumber
Crisp fresh cucumber is another crucial ingredient for any good Gazpacho recipe. Use a cucumber that is sweet and has thinner skin as they are less bitter. English cucumbers or Persian cucumbers both work well. No need to peel them, a lot of the nutrients are hidden just under the skin.
Onion and Garlic
Both staples in Spanish cuisine and always found in the traditional Spanish pantry, onion and garlic offer some sharpness to any Gazpacho recipe.
White onion or shallots work best and offer a mild onion flavor with a little sharpness. Just half an onion around 3 inches (7cm) in diameter is plenty. No need to finely dice or chop, just remove the outer skin and loosely chop.
We use one large (peeled) clove of garlic. If you love the garlic flavor, use more, or omit the garlic altogether if you are making Gazpacho for date night!
Stale bread
Day-old bread works great for making Gazpacho. Use whatever bread you have on hand. We used a small whole grain loaf we bought the day before, the outside was a little crispy, but still almost soft on the inside.
Cooking Tip!
Store your unused bread ends in the freezer. They are ideal for making Gazpacho Andaluz.
Cumin
Ground cumin is a regional ingredient that is used to help flavor Gazpacho. We love adding some ground cumin to our recipe as it adds a delicate layer of earthiness that really melds with the other ingredients perfectly.
Salt and Pepper
Seasoning is surprisingly simple for authentic Gazpacho Andaluz recipes and relies on a generous pinch of salt and some freshly cracked black pepper. We use fine-grain Pink Himalayan salt as it enhances flavor and is one of the best salts to consume (see more about salt in our complete Guide to salt).
Water
Consistency: Adjust the consistency with cold water. The gazpacho should be smooth but not too thin. Add water gradually until the desired consistency is achieved. We find around half a glass is plenty.
Vinegar
Sherry vinegar or red wine vinegar both work well for this recipe. We highly recommend using a good-quality Sherry vinegar from the Andalusia region of Spain. Do not use ordinary white vinegar, the acidity levels are very different and it will make the soup bitter.
Roland Jerez Sherry Vinegar (Vinagre de Jerez)
A uniquely delicate yet full-bodied vinegar from the Jerez de la Frontera region, Spain. Matured in the traditional Spanish solera system. 8% acidity.
Sweet, fragrant, with a pleasant tart finish. A traditional and authentic Spanish Sherry wine, Don Bruno’s is prepared by all-natural methods from fine wines as a base.
Link to buy Roland Jerez Sherry Vinegar on Amazon.
Olive oil
Again, good quality olive oil should be used whenever you make Gazpacho. We recommend a good-quality extra virgin olive oil that is mild in flavor (a Hojiblanca is a great option).
Find more about the different types of olive oil in our complete guide: Spanish Olive Oil Explained: Picual, Arbequina, Hojiblanca & Cornicabra 🇪🇸 🫒
Here’s our recommendation for an affordable and good-quality EVOO:
LA ESPAÑOLA First Cold Pressed Extra Virgin Olive Oil, 24 OZ
A high-quality extra virgin olive oil is a must-have in the pantry. La Española EVOO is a 100% natural olive juice, which is first cold pressed to preserve freshness and flavor. La Española Extra Virgin Olive Oil is plant-based which makes it perfect for vegetarian and vegan diets.
Link to buy LA ESPAÑOLA First Cold Pressed Extra Virgin Olive Oil, 24 OZ on Amazon.
How Long Should Gazpacho Be Chilled Before Serving?
- Minimum: 2 hours
- Maximum: Overnight
Gazpacho should be chilled for at least 2 hours before serving. Chilling allows the flavors to meld together and enhances the refreshing quality of the soup. For the best results, some people prefer to let it chill overnight. This extended chilling time allows the ingredients to fully integrate, resulting in a richer and more cohesive flavor.
How Gazpacho Is Served in Spain
In Spain, Gazpacho Andaluz is typically served in a variety of ways, emphasizing its refreshing and versatile nature. It is most common to find it served as a cold, refreshing appetizer or tapas. This recipe makes a side serving for 6 people (around 180ml per serving).
Appetizer or Starter: Gazpacho is often served as a first course in a multi-course meal, particularly during lunch or dinner in the summer. Its refreshing and light nature makes it an excellent appetizer that stimulates the appetite without being too filling.
Tapas Style: In a tapas setting, gazpacho might be part of a variety of small dishes that collectively make up the meal. Here, it can serve as one of the main attractions among the assortment of flavors and textures.
Health Benefits of Gazpacho Andaluz
Gazpacho Andaluz is not only a delicious and refreshing dish but also offers several health benefits due to its nutritious ingredients.
Gazpacho Andaluz is vegan-friendly, nutritious, and low-calorie. It’s the perfect cold summer soup and is a hydrating dish packed with vitamins, minerals, antioxidants, and fiber. It supports heart health, boosts the immune system, improves digestion, and offers anti-inflammatory and skin health benefits.
Here are some key health benefits of Gazpacho Andaluz:
1. Rich in Vitamins and Minerals:
- Tomatoes: High in vitamins A, C, and K, as well as potassium and antioxidants like lycopene, which is known for its cancer-preventing properties.
- Cucumber: Good source of vitamins K, B, and C, and minerals such as copper, potassium, and manganese.
- Bell Peppers: Rich in vitamins A, C, and E, and antioxidants that help in reducing oxidative stress.
2. High in Antioxidants:
- The combination of tomatoes, peppers, and cucumbers provides a high dose of antioxidants, which help to neutralize free radicals in the body, reducing inflammation and potentially lowering the risk of chronic diseases.
3. Hydrating:
- Gazpacho is mostly water due to the high water content of tomatoes, cucumbers, and peppers, making it an excellent hydrating food, especially in hot weather.
4. Low in Calories:
- Gazpacho is low in calories but high in nutrients, making it a great option for those looking to maintain or lose weight without compromising on nutrition.
5. Good Source of Dietary Fiber:
- The vegetables in gazpacho provide dietary fiber, which aids in digestion, helps maintain bowel health, and can lower cholesterol levels.
6. Heart Health:
- Olive Oil: Rich in monounsaturated fats and antioxidants, olive oil is beneficial for heart health. It can help reduce bad cholesterol levels and lower the risk of heart disease.
- Tomatoes and Peppers: The potassium in these vegetables helps to control blood pressure, and the antioxidants help to prevent cardiovascular diseases.
7. Anti-Inflammatory Properties:
- The ingredients in gazpacho, particularly tomatoes and olive oil, have anti-inflammatory properties, which can help reduce inflammation in the body and potentially lower the risk of inflammatory diseases.
8. Boosts Immune System:
- The high levels of vitamins C and A in the vegetables used in gazpacho help to boost the immune system, making the body more resistant to infections.
9. Improves Skin Health:
- The vitamins and antioxidants, especially lycopene in tomatoes, can improve skin health and protect against sun damage.
10. Digestive Health:
- The fiber content helps to promote healthy digestion and regular bowel movements.
Nutrition Facts
| Servings: 6 | |
| Amount per serving | |
| Calories | 160 |
| % Daily Value* | |
| Total Fat 14.4g | 19% |
| Saturated Fat 2.1g | 10% |
| Cholesterol 0mg | 0% |
| Sodium 416mg | 18% |
| Total Carbohydrate 8.4g | 3% |
| Dietary Fiber 1.5g | 6% |
| Total Sugars 4.2g | |
| Protein 1.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 23mg | 2% |
| Iron 1mg | 4% |
| Potassium 273mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Spanish Gazpacho Andaluz | VEGAN Chilled Soup Recipe
Equipment
- Sharp knife and cutting board
- Blender
- large Glass bowl
- Sieve and pestle (or spoon)
- Plastic food wrap
- Ladle
- Serving bowls
Ingredients
- 3 large ripe Roma tomatoes
- 1 small red bell pepper
- 1 small green bell pepper
- Half of a white onion
- 1 small cucumber
- 1-2 garlic cloves
- Some stale bread around 100g/3.5 oz.
- 2 tbsp Jerez Sherry Vinegar
- ½ cup Extra Virgin Olive Oil
- ½ cup water
- 1 heaped tsp Ground Cumin
- Salt (to taste)
- Generous pinch of cracked black pepper
Instructions
Step 1 - Add veggies and ingredients
- Roughly chop the veggies (they are going to be blended anyway). Add them all to a large blender.3 large ripe Roma tomatoes, 1 small red bell pepper, 1 small green bell pepper, Half of a white onion, 1 small cucumber, 1-2 garlic cloves
- Note: Save a small strip of the red and green pepper for garnish.
- Slice the bread into small chunks and add it to the blender. Give the ingredients a squish down if you need more room.Some stale bread
- Add the sherry vinegar (Jerez Sherry Vinegar), olive oil, and around half a cup of water (add more if you prefer a thinner soup consistency).2 tbsp Jerez Sherry Vinegar, ½ cup Extra Virgin Olive Oil, ½ cup water
- Add a heaped teaspoon of cumin and season with a generous teaspoon of salt and some cracked black pepper to taste.1 heaped tsp Ground Cumin, Salt, Generous pinch of cracked black pepper
- Cover the blender and blend all ingredients for a minute or two at a low-speed setting, then buzz for a minute at high speed.
Step 2 - Sieve gazpacho
- Pour the gazpacho from the blender through a sieve into a large glass bowl. This will remove any chunks or grit from the soup. While this step is optional, we highly recommend it for a silky smooth consistency (especially if you are planning to serve it in a chilled glass).
Step 3 - Chill gazpacho
- Cover the gazpacho and refrigerate for at least 2 hours. It is much better chilled.
- Note: If you are short on time, serve with a few small ice blocks in each bowl.
- While waiting for the soup to chill, make the croutons.
Step 4 - Make croutons
- Heat a cast iron skillet on medium-high heat. Cube a slice of bread and add bread cubes to the skillet once hot. Stir constantly and remove from the heat once golden. (alternatively, use a grill function in the oven to lightly toast some bread).
Step 5 - Garnish and serve
- To serve, ladle soup into a serving bowl and dice the few leftover pieces of red and green pepper. Garnish with croutons and diced bell peppers. Drizzle with a little olive oil, season to taste, and serve!
Video
Notes
Cooking Tips:
- Always serve gazpacho chilled, Leaving your gazpacho in the fridge for an hour or two before serving really helps for the flavors to meld and provides a richer, more ful flavored soup.
- Use good quality olive oil. We highly recommend using a good-quality Spanish extra virgin olive oil (we’ve got some excellent options here in our list of 7 of the best Extra virgin olive oils to try (2024).
- If you cannot source Jerez sherry vinegar, use an equal measure of red wine vinegar. It won’t offer the same flavor or acidity level, but it will be pretty close.
- Croutons are not essential but offer a nice contrast in texture.
___Products We Use and Love___ ❤️ 🫒 🍇
Roland Jerez Sherry Vinegar (Vinagre de Jerez)
A uniquely delicate yet full-bodied vinegar from the Jerez de la Frontera region, Spain. Matured in the traditional Spanish solera system. 8% acidity. Sweet, fragrant, with a pleasant tart finish. A traditional and authentic Spanish Sherry wine, Don Bruno's is prepared by all-natural methods from fine wines as a base. LA ESPAÑOLA First Cold Pressed Extra Virgin Olive Oil, 24 OZ A high-quality extra virgin olive oil is a must-have in the pantry. La Española EVOO is a 100% natural olive juice, which is first cold pressed to preserve its freshness and flavor. La Española Extra Virgin Olive Oil is plant-based which makes it perfect for vegetarian and vegan diets.
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FAQs
1. Can I make Gazpacho Andaluz ahead of time?
Yes. Gazpacho actually tastes better after chilling for several hours or overnight. This allows the vegetables, olive oil, and sherry vinegar to fully develop their flavour.
2. How long does homemade gazpacho last?
Stored in an airtight container in the refrigerator, homemade gazpacho keeps well for up to 3 days. Stir before serving as some separation is normal.
3. Can gazpacho be frozen?
Yes. Freeze for up to 3 months. Thaw overnight in the fridge and blend briefly before serving to restore its smooth texture.
4. Do I have to peel the tomatoes?
Not necessarily. If using a powerful blender, you can leave the skins on. For an extra-smooth traditional gazpacho, strain the soup through a fine sieve after blending.
5. What is the difference between gazpacho and salmorejo?
Both are cold Spanish soups, but salmorejo is much thicker and creamier because it contains more bread and usually no cucumber or green pepper. Gazpacho is lighter and more refreshing.
6. Is Gazpacho Andaluz vegan?
Yes. Traditional Gazpacho Andaluz is naturally vegan, made from fresh vegetables, olive oil, vinegar, bread, garlic and seasonings.
7. Can I make gazpacho without bread?
Yes. The bread gives gazpacho its traditional creamy texture, but you can omit it for a gluten-free version. The soup will be slightly thinner.
8. What is the best vinegar for gazpacho?
Sherry vinegar (Vinagre de Jerez) gives the most authentic flavour, but red wine vinegar also works well if needed.
9. Why does my gazpacho taste bitter?
Bitterness usually comes from too much garlic, poor-quality olive oil, or underripe tomatoes. Using ripe summer tomatoes and balancing the acidity with olive oil produces the best flavour.
10. Should gazpacho be served very cold?
Yes. Gazpacho is traditionally served well chilled after resting in the refrigerator for at least two hours. This improves both the texture and flavour.
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