Gazpacho Andaluz (nach traditionellem Familienrezept)

Gazpacho Andaluz (according to a traditional family recipe)

My half-Andalusian grandmother loved this cold tomato soup: its fresh ingredients make it very healthy and refreshing, especially on hot summer days. Originally, it was taken to work in the fields by the farmers in a small, hollowed-out loaf of bread and eaten on site as a small snack. It is a real classic in Spain and suitable as a starter or as a healthy "drink" in between.

Ingredients for 8 people

  • 5 slices of white bread without crust
  • 6 tablespoons of a mild Extra Virgin Olive Oil
  • 4 tablespoons of white wine vinegar
  • 1 kg of fresh tomatoes, cut into pieces and deseeded
  • ½ kg green peppers, cut into pieces and deseeded
  • ½ liter of cold water (can be more or less depending on the desired consistency)
  • 1 cucumber, peeled, deseeded and cut into small pieces
  • 2 3 cloves of garlic
  • salt
  • a pinch of cumin (optional)


  • Soak the bread in water for a few minutes. Then drain water and squeeze any water left in the bread slices
  • Use a mixer to blend the soaked bread, the finely chopped green pepper, cucumber, salt, olive oil and vinegar, until you have thick puree.
  • Add the chopped tomatoes and garlic and continue to mix until you have a homogeneous paste.
  • Mix with a little water and press through a sieve.
  • Put the mixture in a large bowl and add enough water to achieve the desired consistency. Season to taste as needed.
  • Put in the fridge for at least 2 hours. Serve cold.

¡Que aproveche!


  • Served as a cold soup with white bread, tomatoes, onions and cucumber - all cut into small cubes. A dash of a robust Extra Virgin Olive Oil enhances the taste.
  • Gazpacho can be kept in the refrigerator for approximately 3 days.
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