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+ servings

Gazpacho Andaluz

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Course: Appetizer, dinner, Lunch
Total Time: 10 minutes
Servings: 6 Cups


  • 2.5 Ibs Ripe Tomatoes 4 Large tomatoes
  • 1 Medium Green Bell Pepper
  • 1 Medium Cucumber
  • 1/2 Medium Sweet Onion
  • 1 Clove of Garlic
  • 1 Slice White Bread or 2 oz Bread (no crust) Optional but it will thicken the gazpacho a little bit (Recommended).
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Water
  • 3 Tbsp Red wine vinegar
  • 1 Tsp Salt


  • Cut the cucumber, onion, pepper and tomatoes into chunks (reserve a little for later as a garnish.) 
  •  In your blender or food processor blend up the tomatoes until smooth.
  • Add all the remaining ingredients and blend it until smooth.
  • If your ingredients are cold you can drink it right away, otherwise I would recommend leaving it in the fridge for a few hours until it’s cold. Then, you can enjoy it anytime you like. It will last in your refrigerator for about 5 days.
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