Summer is here and the temperatures are finally starting to rise up. To beat the heat, there´s nothing better than a bowl of refreshing gazpacho. In this post, I will show you how to make the Authentic Spanish Gazpacho Recipe.
This is the gazpacho they serve to you in Andalucia, in beautiful southern Spain. Made with a handful of the most basic ingredients, effort-less to to put together and packed with an amazing & refreshing flavor.
In the authentic gazpacho, onions are not added into the soup. However, you can garnish with some diced onions as I did, and as many places do in Andalucia. This adds a beautiful crunch to the soup.
TIPS & TRICKS to make this Recipe: To make the authentic gazpacho, you want to use roma tomatoes. But you can use any tomatoes you can find. Just make sure they are as ripe as possible. I also used sherry vinegar here, but you can substitute for red wine vinegar. Make sure to let your gazpacho sit in the fridge for at least 2 hours. You want to serve it as cold as possible.
Key Ingredients & Cookware I used in this Recipe:
BLENDER
EXTRA VIRGIN SPANISH OLIVE OIL
SHERRY VINEGAR
SPANISH SEA SALT
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Watch the Video Below on How to Make Authentic Spanish Gazpacho Recipe
Authentic Spanish Gazpacho Recipe
Ingredients
- 10 roma tomatoes (1 kg / 2 lbs)
- 1 small green bell pepper
- 1 small cucumber
- 1 large clove of garlic
- 1 tsp sherry vinegar 5 ml
- 1/4 cup extra virgin olive oil 60 ml
- 3/4 cup cold water 180 ml
- pinch sea salt
EXTRAS
- finely diced green bell peppers
- finely diced onions
- extra virgin olive oil
Instructions
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Begin by washing & patting dry the tomatoes, bell pepper and cucumber
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Cut each tomato into 8 evenly sized pieces and add into a blender
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Cut the green bell pepper into large chunks and add to the blender with the tomatoes
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Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients
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Also add in 1 large clove of garlic that´s been cut into 4 pieces
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Using a large wooden spoon, push down on all the ingredients and compact them together, this will make it easier on the blender to bring all the ingredients together
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Add in a generous teaspoon of sherry vinegar, a 1/4 cup of extra virgin olive oil, a generous 3/4 cup of extra cold water and a generous pinch of fine sea salt
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Run the blender on a low speed for about 5 minutes
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Transfer the gazpacho into a glass pitcher, cover with saran wrap and add to the fridge for at least 2 hours
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To serve the gazpacho, make sure you mix it in the pitcher before you serve it, pour into bowls and garnish with diced green bell peppers, diced onions and a drizzle of extra virgin olive oil, enjoy!
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18 . Oct . 2022Lynn
I, too, learned to make gazpacho much like yours except, like Lynne, with the addition of torn country bread without crusts that serves to thicken the soup.
30 . Jul . 2022Sandra
08 . Jul . 2022With one spoonful of this, you’ve brought me back 20 years to when I was an exchange student! All these years, I’ve tried recipe after recipe that just wasn’t quite like in Lucena, and last year I finally came upon this one! Absolutely perfect, thank you for taking me down memory lane!
Spain on a Fork
So happy to hear that! Much love 🙂
08 . Jul . 2022Mal
I love the gazpacho I had in Spain. I miss it terribly. Can I use canned Roma tomatoes???
23 . Jul . 2021Spain on a Fork
Yes absolutely! much love 🙂
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05 . Jul . 2021Sylvie Diaz
24 . May . 2021Delicious and easy to make recipe. I could not wait and had some right away. lol Can’t wait to try it again in a couple of hours. Gracias !!!
Spain on a Fork
So happy to hear that! thanks for the comment 🙂 much love
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30 . Aug . 2020What a lovely fresh and authentic Gazpacho – I so appreciate this recipe!!
Spain on a Fork
Thanks for the comment Donna! Much love 🙂
30 . Aug . 2020cv
so simple, yet so delicious!
20 . Aug . 2020Spain on a Fork
Thanks for the comment! much love 🙂
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04 . Aug . 2020Cyberisa
So simple. Very surprised that there is no oignon (apart from the small bits at the end)?
09 . Jul . 2020Spain on a Fork
In the authentic version, you do not add onion into the soup mix, but you can use some as garnish to add a crunch like I did 🙂 much love
10 . Jul . 2020Nina
02 . Jul . 2020Albert! My ex fiance lives in Madrid and also has a place in Ayamonte. I spent a lot of time in Spain and never realized that this was real gazpacho until then. He gave me his recipe and it’s very similar (almost exactly) as yours. I love your authentic recipes and videos. They remind me of all the wonderful food I experienced there. Great blog!
Spain on a Fork
That is so great to hear Nina! Appreciate your comment 🙂 much love from Spain
02 . Jul . 2020Lynne de Velazquez
This is much easier than the way I learned to make Gazpacho when I was in Sevilla — the only difference in the recipes being — 2 slices of bread were incorporated (without crusts) plus a small red bell pepper. The tomatoes were blanched first to remove the skins, a step I would soon abandon! I’m going to try your recipe next time! Gracias! Love your videos! — Lynne 🙂
01 . Jul . 2020Spain on a Fork
This recipe was inspired by a restaurant I visited in Malaga, they told me this is the authentic version, thanks so much for the comment Lynne ) much love
02 . Jul . 2020