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Andalusian tomato gazpacho

Recipe for a cold vegetable cream perfect for summer

by Ada Parisi
5 min read

Andalusian tomato gazpacho, Spanish recipe typical of Andalusia and perfect for summer. Because gazpacho is a Vegetable soup that is enjoyed strictly cold and is prepared with classic summer vegetables. Peppers, tomatoes and cucumbers. Accompanied by bread soaked in vinegar and seasoned with garlic and extra virgin olive oil. Spanish peasants brought Andalusian tomato gazpacho as a lunch in the countryside and Today it has become very fashionable. Not only in Spain. Because it's a Healthy summer dish, light and tasty. Green light for gasket ideas: I use chives and hard-boiled eggs and wedges, but in Spain I also tasted it with the classic crispy Iberian ham and toasted bread, and it was really great.

If you like cold soups, try also my MELON GAZPACHO WITH FIGS, GREEK FETA CHEESE AND PISTACHIOS or the GAZPACHO FROST WITH BUFFALO MOZZARELLA, A fresh and original summer appetizer. Or, yet, l’CORN SALAD AND SWORD FISH ON ESSENTIAL GAZPACHO, Fun and light.

Andalusian tomato gazpacho Really prepares in 10 minutes, Because basically you just have to blend all the ingredients. Then you put it in the fridge and forget about it until it's time to enjoy it. You can prepare the tomato and red pepper gazpacho in advance but not too much, Why to fully enjoy the vitamins contained in all these raw vegetables, You have to enjoy them as soon as possible. Remember Vinegar doses can be freely changed, if you prefer it less acidic, Decrease the amount of vinegar. Have a good day!

Gazpacho andaluso di pomodoro, zuppa fredda estiva vegana e leggera


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )



1 kilogram of Piccadilly or Copper tomatoes

2 red peppers

200 grams of cucumbers

1 clove of garlic

100 ml extra virgin olive oil

100 grams of stale bread

half a red onion from Tropea PGI

salt and pepper

60-100 milliliters of white wine vinegar, based on your tastes

for garnish

2 hard boiled eggs

a few strands of chives

raw cucumber and bell pepper and cut into brunoise


Given that the tomato Peel is removed, You can choose from two methods: the first, which I prefer, is affect the tomatoes, Blanch for 30 seconds and peel them. The second is blend and then pass the sieve gazpacho. Now, I recommend the first because, even if it's boring hack tomatoes, the Peel then comes off immediately while sifting is a lengthy operation. In addition, throw away much gazpacho, and especially the most dense, the best. so Let's pretend that you have already burned, blanched and peeled tomatoes: its all downhill from here.

Clean the peppers by removing the stem, the seeds and the filamentous internal parts, Clean the cucumbers and cut them into slices, clean the onion. Cut the peeled tomatoes and peppers into pieces.

Put the stale bread crumbs in a bowl and cover with cold water and white wine vinegar. Allow the bread to absorb the liquids until it is soaked. Then drain them of the excess liquid without squeezing them too much.

Put in a blender tomato, cucumber, Peppers, garlic, onion and oil and blend everything until you get a thick and homogeneous cream. Add the bread soaked in water and vinegar and blend until combined. Season with salt and pepper.

Pour the Andalusian tomato gazpacho into a bowl and season with more vinegar, salt and pepper according to your taste: refrigerate until ready to taste it. Must be cold and have rested for at least 2 hours.

Serve the gazpacho in large bowls garnished with the pepper and cucumber brunoise, pieces of boiled egg and chopped chives. Bon appétit!

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Donatella August 7, 2013 - 15:44

Today is the day….. also did this! Hello Donatella

Sicilians creative in the kitchen August 7, 2013 - 22:51

Hello Donatella! And it was good? I sure hope so! Thank you very much! ADA

Donatella August 10, 2013 - 12:01

Very good and do it again by popular demand! Thanks and good Sunday! Hello

Sicilians creative in the kitchen August 10, 2013 - 20:32

Thanks!!!!! Good Sunday to you too!

Maurizia Le Ricette del Pozzo Bianco August 1, 2013 - 12:35

ADA, That's nice! Vist!

Sicilians creative in the kitchen August 1, 2013 - 23:57

Hi Maurizia, Thanks. As always!

Valentina July 31, 2013 - 23:06

I love it! Yours is gorgeous, with a cheerful color and knows of holidays… by joy! Complimenti e un bacio grande 🙂 :**

Sicilians creative in the kitchen July 31, 2013 - 23:24

Thank You Vale! Is’ the first time I do it and I loved it so much, I'm studying some variations! Kisses!


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