On a hot summer day, there's nothing more refreshing than a bowl of Gazpacho Andaluz-the classic Spanish chilled tomato soup. Made with peak-season tomatoes, crisp cucumbers, onions, and herbs, it's blended (smooth or chunky-your choice) with olive oil and sherry vinegar for bold, bright flavor. No cooking required-and it's as nourishing as it is delicious.
Have you tried gazpacho soup? All I can say is it's fantastic. Refreshing and healthy, it's perfect for hot weather and an excellent use for ripe summer tomatoes. Leave it chunky or puree it smooth. It's up to you. I like it smoothed out just a little. Garnish California style with sliced avocado if desired.
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Why You'll Love Gazpacho Andaluz
- Naturally refreshing - Perfect for the hottest summer days when turning on the stove is not an option.
- Flexible for all diets - Traditionally thickened with bread, but easily adapted with gluten-free bread or almond meal for a grain-free version.
- A new experience - If you've never tried chilled soup, this vibrant Andalusian classic might just win you over.
For recipes where diced tomatoes are called for, here's how to perfectly dice tomatoes.
What You'll Need
- Tomatoes - Ripe summer tomatoes like romas, heirlooms, or beefsteaks all work well. Use what's best and most flavorful.
- Cucumber - English, Persian, or mini cucumbers all blend smoothly into the soup.
- Garlic - Use fresh whole garlic cloves for bold, aromatic flavor.
- Oil - This is the moment for your best fruity extra virgin olive oil.
- Citrus - Both lemon and lime juice add bright acidity and a fresh lift.
- Herbs - Parsley, oregano, and chives provide layers of herbal flavor.
- Vinegar - Red wine vinegar or sherry vinegar are classic choices for depth and tang.
- Onion - Red onion is slightly sweeter, but yellow, white, or shallots are fine too.
- Broth - Use a good-quality chicken or vegetable broth, preferably homemade or low or no sodium so you control the levels.
- Tomato Sauce - Look for no-salt-added sauce to better control seasoning.
- Breadcrumbs - Use gluten-free breadcrumbs if needed, or swap in almond meal for a grain-free option.
Chef's tip: Many gazpacho recipes use canned tomato juice but it's very high in sodium. To reduce the sodium, use no-salt-added organic tomato sauce and low sodium broth, and add salt yourself for more control.
Please see recipe card for measurements.
In colder weather, make this easy, fast tomato soup from canned tomatoes.
Substitutions and Variations
- Add sweetness: A touch of molasses brings subtle sweetness and a rich, earthy depth.
- Add spice: For a smoky kick, stir in a pinch of ground chipotle powder (or a little adobo sauce).
- Gluten-free: Use homemade gluten-free toasted breadcrumbs-they work beautifully for texture and flavor. [Link to your method here.]
- Vegan: Simply skip the egg and use vegetable broth. Thicken with almond meal or GF vegan breadcrumbs.
- Paleo: Omit the breadcrumbs. Start with the hard-boiled egg for body, and add almond meal if you want a thicker texture.
For a homemade tomato marinara recipe that's a snap to make, try my marinara recipe.
Chef's Tip: What Makes This Gazpacho Andaluz Style?
This chilled tomato soup is inspired by the traditions of southern Spain, where hot summers call for refreshing, no-cook meals. Classic Andalusian gazpacho uses peak-season tomatoes, cucumber, garlic, and red onion-all raw-and gets its signature body from blended bread (or almond meal for a gluten-free version). It's finished with good olive oil and a splash of sherry vinegar or red wine vinegar. Served cold and often garnished with chopped hard-boiled egg or diced veggies, it's simple, vibrant, and full of Mediterranean flavor.
How to Make Gazpacho Andaluz
- Chop tomatoes, squeeze out the extra seeds, and chop the cucumbers. While the ingredient list is a bit long, not to worry. Once all of the ingredients are mixed, puree the gazpacho in a blender or food processor to the texture you prefer.
- Puree for a smoother soup or puree half and mix with the chunkier part for more texture. Chill for a few hours before serving. Garnish ideas are in the gazpacho recipe card.
Make it ahead: gazpacho can be made a day in advance and stored in the refrigerator. The flavors will continue to develop as it chills.
Serving Suggestions
Gazpacho Andaluz is endlessly versatile-enjoy it as a meal, a starter, or even a party appetizer. Here are a few delicious ways to serve it:
- As a light meal: Serve by the bowl for lunch or a refreshing dinner starter. Add cooked shrimp, hard-boiled eggs, or avocado slices for extra protein and texture.
- With something hearty: Pair with grilled lemon chicken or shrimp for a balanced summer plate, or serve alongside a quesadilla, sandwich, or gluten-free garlic toast.
- For entertaining: Pour into shot glasses for gazpacho shooters-a fun appetizer for summer parties or gatherings.
Storage
Gazpacho keeps well for 4-5 days when stored in an airtight container in the refrigerator. The flavors actually improve after a day as they meld. Give it a good stir before serving and enjoy it all week long in different ways. Great for meal prep too.
If the soup shooter idea looks fun (and it is), try these asparagus soup shooters too. They are terrific chilled.
Recipe FAQs
Peeling is optional. I prefer to leave the skins on to retain the fiber and nutrients-but if you want a super-smooth gazpacho, you can peel and seed the tomatoes before blending.
Nope! Gazpacho is traditionally a no-cook soup made with raw ingredients. That's what gives it such a fresh, vibrant flavor-especially when tomatoes are in peak season.
Choose ripe, juicy tomatoes for the best flavor. Roma, vine-ripened, or heirloom varieties are all excellent options. The more flavorful the tomato, the better the gazpacho.
More Delicious Recipes With Tomatoes
There are so many terrific recipes that feature or include tomatoes! Try some of these, from salsa to salad and soup. Check out this link for more tomato recipe ideas.
⭐️Did You Make This Recipe?
If you make Gazpacho Andaluz? If so, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Gazpacho Andaluz
Equipment
- Blender, food processor or stick blender
Ingredients
Tomato Gazpacho Soup
- 1 hard boiled egg peeled and chopped (skip for vegan)
- 2 ½-3 pounds ripe tomatoes
- 3 small Persian cucumbers or 1 large English cucumber
- 2 large garlic cloves chopped fine
- ¼ cup finely diced red onion
- ¼ cup extra virgin olive oil
- 1 lemon juiced
- 1 lime juiced
- 6 tablespoons sherry vinegar or red wine vinegar
- 24 ounces low sodium chicken or vegetable broth 3 cups, preferably homemade
- 1 15-ounce can tomato sauce no salt added preferably
- ¾ cup breadcrumbs (GF or wheat) or ⅓ cup almond meal
- ¼ cup finely chopped fresh flat leaf parsley
- 1 tablespoon finely chopped fresh oregano
- 2 tablespoons finely chopped chives
- ¼ teaspoon ground chipotle powder optional
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
Optional Garnishes
- Avocado slices
- Lime wedges
- Cucumber slices
- Chopped cilantro
- Cooked shrimp
Instructions
- To prep tomatoes, cut them lengthwise into quarters and cut out the seedy centers, then chop. Do the same with the cucumbers.
- Place tomatoes and cucumber in a blender or food processor and add add garlic, red onion, olive oil, citrus juices, vinegar, broth, tomato sauce, breadcrumbs, herbs. Add the hard-boiled egg, and chipotle powder if you like a little heat. Season with salt and pepper, to your taste.
- Puree soup in a blender for about 1 minute to smooth it out. You may need to do it in two batches. Chill at least 4 hours or overnight for flavors to blend.
- Note - For a chunkier soup, pulse, don't blend, until you reach your preferred consistency, or puree half and leave half chunky to stir together. Soup will keep 4-5 days in the refrigerator. Make a batch Sunday and enjoy all week.
Notes
Nutrition
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Gloria Valenzuela says
Hello Sally, made your Gazpacho Soup recipe today, loved your version, it was delicioso!! Having company over tomorrow to wish our niece’s daughter good luck as she is going off to college next week. A perfect soup for these sweltering summer days!! Ed’s cousin grew tomatoes this summer and I used his super-sweet tomatoes for this recipe. Abrazos Hasta El Cielo, Gloria Valenzuela
Sent from my iPhone
Sally Cameron says
Thanks Gloria! Yes, it really is good in the heat of summer. I bet it was extra good with home grown tomatoes. Abrazos back!
Theresa says
Hi! I have to make gazpacho for a project in Spanish class. We have to make about 30 small servings (about 4 ounces). How many times should I multiple the ingredients to make it to 30? Thank you!
Sally Cameron says
Hi Theresa, wow your fellow students are in for a tasty and healthy treat! You will have plenty if you double the recipe. If you feel safer with extra, go 2 1/2 x. And with leftover, people can have another helping or you can enjoy it at home for a few days. I'd love to hear how it goes! Please report back. 😉
Patti Williams says
Just wondering if anyone knows if gazpacho still safe to eat after I accidentally left out over night in jar.. was still cool to touch..
Sally Cameron says
Oh Patti, I hate it when I do things like that. From a food safety perspective, the unfortunate answer is no. After two hours foods must be refrigerated. Here is a good link to keep on hand about what is called "the temperature danger zone". Interestingly enough, they still have 140°F as the top temp but it was revised years ago down to 135°F. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index
Nancy says
Sally,
I just wanted to tell you, I ran across this recipe in 2012, and printed it, and drink it EVERY DAY because I love it so much!!! It's fabulous! I have to tweak your recipe a bit because I'm diabetic and try to keep my carbs low, so I omit the breadcrumbs and molasses, and add 1/4 c. of hot sauce for a bit of a bite! And I up the hard boiled eggs to 6 to up the protein since it's my complete meal. 🙂 I was wondering if you have the nutrition information on this recipe? (calories, carbs, protein, etc.) I realize my version would be slightly different than yours, but was wondering nevertheless.
Thanks for an awesome recipe!!
Sally Cameron says
Wow, Nancy, amazing! Thanks for telling me! Nice changes to fit your personal needs. On the nutrition info, you can run a report yourself with one of the online nutrition calculators to give you an idea. Type 'recipe calculator' into a search engine and you will see a variety of options. Hope that helps.
Paul says
Interesting post and recipe. I've had gazpacho on the mind as a starter for a rosé tasting party. A nice little add for a really lush gazpacho is to really puree the soup then at end pour in couple Tbsp of good fruity EVO and blend a little longer. Makes for a silky luxurious soup. I also think in Spain they use almonds sometimes as alternate to bread to add some underlying body. I think I will be using your recipe with maybe a tweak or two. Thanks!
Sally Cameron says
Hi Paul. Sounds like a fun party. Rose is so refreshing in the hot summer. I use EVOO at the start of the recipe and it does give it a nice richness, but do what works for you. Yes, in Spain they sometimes use almonds. They also do white gazpachos. All good! One of these days I will get to Spain and really taste the real thing. Happy cooking!
Denise says
This is fabulous gazpacho! Amazing recipe! Thank you!
jules says
I was caught by your delicious photo on tastespotting and recognized the little skewers (I helped you at SLT in Newport)...what a fabulous post and beautiful site. Can't wait to browse more and try some of your goods.
Sally Vargas says
I am right in the middle of making gazpacho as I write this! I will have to try your version, Sally, since it is slightly different and I get tired of my same ol' recipe after I revisit it once in tomato season. Could eat gazpacho every day!
Maggie @ Loaded Kitchen says
As usual, Sally, everything you put out there sounds simply amazing.
I tried gazpacho once, in Spain, during my "picky-eater" days and didn't like it. This recipe may have just changed my mind. Since it's supposed to be 100˚ here this weekend, I think I've got dinner settled!
Heidi @ Food Doodles says
Mmm, that looks delicious! I actually haven't tried gazpacho yet but I can't wait to!! I'm waiting for the produce in my garden to be ready.
Lisa Foto says
I just finished making the soup and it is amazing. I don't have the tajin seasoning but I ordered some from amazon.com like you recommended so I'll have it for next time. I tossed the shrimp in some lime zest so that will have to do for this go round but it tastes wonderful already. Can't wait to serve it to my family tonight with our dinner. I used my stick immersion blender too instead of dragging out the food processor and it blended up great. Less dishes to wash is always a plus. I'm so excited to have found your blog and website. This is right up my alley! Thanks to Anne Krumm, I found you!
Sally says
That's great lisa! I love to hear what people do and if recipes are a success. You will love the Tajin when it comes. Thanks so much for commenting! The immersion blender is an excellent idea. I often forget about them and will update the directions.
Michelle K says
Beautiful! Yes, cold soup does sound good and is something I rarely think to make or have much experience with. Love the shot glasses, cute!
Question on the ingredients being I am a novice at cooking... I love that you are specific with them, but wondering since I am growing fresh vegetables this time of year, would it matter if I use other tomatoes? (beef steak for one, the rest not sure, just know they are not Roma's and I do wonder if they might be jucier?) For the cucumbers we are growing Japanese cucumbers - could I use those, what will change from not using Persian? THANK YOU!!!
Sally says
If you have beautiful home grown tomatoes, absolutely use them! I'm sure the flavors of your home grown will shine. And yes on the cucumbers too! Roma tomatoes tend to be meatier which is why I like them and don't have room to grow my own. You can play with the recipe Michelle. Taste it as you go and if you need to add more tomatoes or cucumbers, do. Next time I make it I will measure quantities and revise the recipe. That should help everyone.
Cute little shot glasses from Sur La Table.