Gazpacho Andaluz

This refreshing, cold soup originates from the region of Andalusia in the south of Spain, where I grew up. Perfect for lunch or dinner in the summertime.

Preparation time: 15 minutes

Ingredients (serves 4 people)

  • 10-12 juicy ripe tomatoes chopped
  • 2 cucumbers chopped
  • 1 white onion chopped
  • 1 green pepper chopped
  • 1 or 2 garlic cloves crushed
  • 1/4 cup of olive oil
  • 1/4 cup of water
  • A splash of red wine vinegar
  • Salt and pepper to taste
  • Croutons (optional)


  1. Chop all the ingredients and place in a large bowl.
  2. Pour the olive oil, red wine vinegar, water, salt and pepper over the chopped vegetables.
  3. Blend all the ingredients together well. Add more water if required.
  4. Some people put the ingredients through a sieve to make it thinner. I personally prefer not to, but either works well.
  5. Refrigerate for at least one hour (the longer the better). I usually make a large batch in the morning to last several days.
  6. Garnish with a few pieces of chopped tomatoes, peppers and onions when serving. Croutons are optional.
  7. Sprinkle a little olive oil over the serving and add more salt or pepper if required.

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