Gazpacho Andaluz (Cold Tomato Soup)


I don’t know about you but I’m craving for salad, cold soups, refreshing beverages, ice cream… It’s getting hot in here! 😀

Gazpacho is usually served as an appetizer, but I also like to eat it as a light dinner. It’s fresh, kinda sour and with the special touch which the little diced ingredients inside give to it, it’s just perfect! This soup is so easy and refreshing that when you try it you are not going to want to eat anything else during tomato season.



Ingredients for 8-10 servings

  • 1 kg tomatoes
  • 400 gr cucumber
  • 200 gr green pepper
  • 200 gr onion
  • 2 garlic cloves
  • 50 ml Extra Virgin olive oil
  • 25 ml sherry vinegar
  • salt and pepper
  • For the garnish, tomato, cucumber, green pepper, shallot onion and ciabatta bread


Cut the tomatoes in quarters and remove the seeds. In a food processor or blender, place the tomatoes, cucumber, green pepper, garlic, salt, pepper, vinegar and Extra Virgin olive oil. Blend everything thoroughly. If needed, add a little bit of water for desired consistency.

For the garnish, dice the tomato, cucumber, green pepper and shallot onion. Dice also the ciabatta bread and then fry to make your own croutons.

Serve cold with garnishes on the side so each guest can “pimp” their soup.

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2 thoughts on “Gazpacho Andaluz (Cold Tomato Soup)

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