receta original gazpacho andaluz

Original Andalusian gazpacho recipe

Summer is almost there and temperatures are already rising. Last weekend I prepared the first Andalusian gazpacho of the year . For this reason I have decided to bring the recipe to the blog so that everyone can enjoy it during the following hot months.

I tried gazpacho for the first time at home, since my father prepared it as a first course after spending the day at the beach. I learned the recipe from my grandmother who was Andalusian.

This cold summer soup is typical of Spanish gastronomy , more specifically from the south, of the autonomous community of Andalusia. There are many ways to make this vegetable-based soup.

Each one gives their touch. There are people who like to add onion, bread or accompany it with tacos of ham or pieces of vegetables such as pepper or cucumber. Below we tell you the tricks and keys to get an authentic Andalusian gazpacho .

Nowadays, many brands prepare gazpacho and we can find it in all types of supermarkets. Nevertheless, It is much better to prepare it at home . It is a very simple recipe that will not take you more than 15 minutes.

Gazpacho has been evolving little by little throughout the history of Spanish territory. In the past, this soup was made up of many fewer ingredients. . These were bread, water, vinegar and olive oil. It was a dish that peasants in southern Spain ate. Around the 19th century, tomatoes were added for the first time. Later, more vegetables such as pepper or cucumber were added.

From gazpacho new cold soups have appeared somewhat different. Some examples are salmorejo from Cordoba or ajoblanco from Malaga.

This Andalusian dish gives us a lot of benefits to our body thanks to all the vegetables that are used in its preparation.

Let's get to the kitchen and start!

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Homemade gazpacho ingredients

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How to make Andalusian gazpacho

  1. The first step is to wash and peel all the vegetables. We cut the tips of the cucumber and peel it. For greater ease we can use a vegetable peeler. Once well peeled, we cut it into slices. We reserve in a large container where we will later crush the mixture.
  2. We wash the tomatoes well and cut them into quarters. We keep them with the cucumber.
  3. We peel the garlic clove. We remove the center so that it does not repeat and we chop it. We repeat the process, but this time with the onion. We reserve in the container with the rest of the already cleaned and peeled vegetables.
  4. We open the cucumber in half, remove the seeds from inside and clean it with plenty of water. Next we cut it and add it to the bowl.
  5. We cut the bread into pieces, we pour a little water over them so that they are moist and we add them with the vegetables. It is important to leave the bread in the water for a few minutes until it is no longer hard.
  6. We add a splash of vinegar and 100 ml of oil. The amount depends on each person. As you make gazpacho you will get your own touch. We also add a pinch of salt.
  7. Blend all the ingredients with the blender until liquid.
  8. Next, we pass the crushed mixture through a strainer to remove seeds and skins from the vegetables. We test and rectify if necessary.
  9. If it is not completely liquid yet, blend it for a few more seconds and keep the gazpacho in the refrigerator for at least 1 hour to serve it very cold. Optionally we can add a little cold water to liquefy the mixture a little.
  10. Once it is very cool, we serve it in deep plates. In the next section we show you what garnish you can use to accompany Andalusian gazpacho.
  11. Now we can enjoy this authentic recipe for homemade Andalusian gazpacho!

Garnish for gazpacho

If we are hungry and we want it to be our main dish, it is advisable to accompany the gazpacho with additional ingredients. We can add toasted bread croutons, pieces of onion, pieces of pepper or cucumber.

We can even accompany it with boiled egg or ham cubes, although the latter are more typical of Cordoban salmorejo.

Tips to prepare the best traditional homemade gazpacho

This cold tomato soup is very easy to prepare. However, if we take into account the following keys we will achieve an excellent result in the kitchen.

type of tomatoes

Gazpacho is a cold soup made from tomatoes. For this reason, the quality of the tomatoes used in the recipe is crucial to achieve a good result.

Normally pear tomatoes are used since they have a thin skin, few seeds and are quite fleshy. However, if you are lucky enough to have a garden, then without a doubt it is best to use your own tomatoes.

Use of bread

The use of bread to prepare Andalusian gazpacho is optional. However, I like to use it as it adds consistency. If you like more liquid then it is best to do it without bread.

Onion in gazpacho

If this ingredient is added, it is important that it be in a small quantity. Since, if we overdo it, the powerful taste of the onion can mask the rest of the flavors, worsening the result of our gazpacho.

Macerate the vegetables

If you want to enhance the flavor of the vegetables, a trick is to water the already cut vegetables with vinegar, oil and salt. We let it marinate in a container for a few hours. It is best to leave them the night before making the gazpacho.

Add ice cubes to cool

It is important not to add ice cubes to accelerate cooling. Its use can water down the mixture and reduce the flavor of the gazpacho. It is best to be patient and leave it in the refrigerator or refrigerator for as long as necessary.

Some variants of Andalusian gazpacho

Over time, variants of the traditional Andalusian gazpacho have appeared. Most of them add some type of fruit. This helps counteract the acidity of the tomatoes, adding a very tasty sweet touch to the recipe.

Cantaloupe Gazpacho

If you like melon you can't miss this fresh summer dish. This cold soup is very similar to traditional gazpacho. However, the melon gives it a sweeter flavor. It is highly recommended to add pieces of Iberian ham. See recipe for melon gazpacho .

receta gazpacho melon

Watermelon Gazpacho

Another exquisite variant that I like to prepare every summer is watermelon gazpacho. Like the melon, the watermelon also adds a sweet touch to the recipe, complementing the acidity of the plum tomatoes very well. See recipe for watermelon gazpacho .

receta de gazpacho de sandia

Strawberry gazpacho

Strawberry gazpacho is a perfect recipe for the little ones in the house. The sweet taste of strawberries will make them eat it without any problem. In addition, it is very cool, perfect for hot days. See recipe for strawberry gazpacho .

receta de gazpacho de fresas

Beetroot gazpacho

This variant incorporates cooked beets which sweeten the gazpacho dish. If you like to try new flavors, this recipe is highly recommended. It surely won't let you down. See recipe for beet gazpacho .

receta de gazpacho de remolacha
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Ruben Canadas

I started cosmorecipes in 2020 during the time we were cooped up at home. Having so much free time I spent a lot of time in the kitchen trying different dishes. So I decided to mix cooking with my other great passion: web programming. That's why I decided to open this blog where I post the different recipes that I'm cooking.

This recipe may contain the following allergens: