Gazpacho Andaluz

The definitive Spanish chilled soup.

  • Serves

    serves 4


By SAVEUR Editors

Updated on July 19, 2021

Gazpacho andaluz, the popular chilled soup that hails from Andalusia, Spain, is a zesty blend of tomatoes, cucumbers, garlic, olive oil, and vinegar that takes on a velvety texture thanks to the addition of bread. In Spain, it's generally puréed to a smoothie texture (this recipe falls in that camp), while in the United States, a chunkier version that came into vogue in the 1990s remains more common. Top the soup with minced hard-boiled egg and cured Spanish ham, or keep things vegan and sprinkle over an extra handful of crunchy chopped veggies.


For the Soup

  • 1 slice country-style bread, about 1" thick, crusts removed
  • 2 small cucumbers, peeled, seeded, and coarsely chopped
  • 2 lb. very ripe tomatoes, seeded and coarsely chopped
  • 1 garlic clove, peeled and chopped
  • 2 tbsp. sherry vinegar
  • 12 cup extra-virgin olive oil
  • Kosher salt

Optional Garnishes

  • 12 green pepper, seeded and finely chopped
  • 12 cucumber, peeled, seeded, and finely chopped
  • 1 cup ½-inch croutons
  • 12 small white onion, peeled and finely chopped
  • 1 small tomato, seeded and finely chopped


Step 1

To a small bowl, add the bread and enough cold water to submerge. Set aside to soak for 30 minutes.

Step 2

Use your hands to squeeze all of the moisture out of the bread, discarding any soaking liquid. Place the bread in the bowl of a food processor, then add the cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup cold water. Process until very smooth. Place a fine mesh strainer over a large bowl and strain the vegetable puree, pressing on the solids with the back of a wooden spoon to make a completely smooth soup. Season to taste with salt, then cover and refrigerate for at least 2 or up to 24 hours.

Step 3

Serve in individual glasses, or in soup bowls with optional garnishes on the side.

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