Andalusian Gazpacho Sopa

Andalusian Gazpacho Sopa is a refreshing cold soup that originates from Andalusia, the sun-soaked region of southern Spain. Traditionally made with ripe tomatoes, cucumbers, peppers, onions, garlic, olive oil, vinegar, and stale bread, gazpacho was historically a humble dish enjoyed by farmers and laborers as a cooling, nutritious meal during hot summer months. Over time, it has become a celebrated Spanish classic, known for its vibrant color, fresh flavors, and healthful simplicity.

In this recipe, fresh vegetables are blended together with olive oil, sherry or red wine vinegar, and a touch of salt to create a smooth, flavorful soup. The addition of bread helps thicken the texture, while the olive oil lends a silky mouthfeel. Served chilled and often garnished with diced vegetables, croutons, or a drizzle of olive oil, gazpacho is light, refreshing, and full of bright, natural flavors that exemplify Mediterranean cuisine.

Perfect for summer lunches, light dinners, or appetizers, Andalusian Gazpacho Sopa is both cooling and satisfying. Its combination of fresh vegetables, acidity, and olive oil makes it a healthy and versatile dish, ideal for warm-weather entertaining or casual meals. This soup highlights the beauty of simple, seasonal ingredients prepared with care and balance.

Andalusian Gazpacho Sopa

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Andalusian Gazpacho Sopa is a refreshing cold soup that originates from Andalusia, the sun-soaked region of southern Spain. Traditionally made with ripe tomatoes, cucumbers, peppers, onions, garlic, olive oil, vinegar, and stale bread, gazpacho was historically a humble dish enjoyed by farmers and laborers as a cooling, nutritious meal during hot summer months. Over time, it has become a celebrated Spanish classic, known for its vibrant color, fresh flavors, and healthful simplicity.

In this recipe, fresh vegetables are blended together with olive oil, sherry or red wine vinegar, and a touch of salt to create a smooth, flavorful soup. The addition of bread helps thicken the texture, while the olive oil lends a silky mouthfeel. Served chilled and often garnished with diced vegetables, croutons, or a drizzle of olive oil, gazpacho is light, refreshing, and full of bright, natural flavors that exemplify Mediterranean cuisine.

Perfect for summer lunches, light dinners, or appetizers, Andalusian Gazpacho Sopa is both cooling and satisfying. Its combination of fresh vegetables, acidity, and olive oil makes it a healthy and versatile dish, ideal for warm-weather entertaining or casual meals. This soup highlights the beauty of simple, seasonal ingredients prepared with care and balance.

• Total Time: 15 minutes, 1 hour rest, 2 hours chill time
• Yield: 4-6 1x

Ingredients

Units USM Scale 1x2x3x

• 3 pounds ripe tomatoes, cored
• 1 medium green bell pepper, halved, and seeded
• 1 small cucumber, peeled, halved, and seeded
• 1 small red onion, peeled and halved
• 1 serrano chile, stemmed and halved lengthwise
• 3 garlic cloves, peeled and quartered
• 1 slice white sandwich bread, crust removed, torn into pieces
• 1/2 cup extra virgin olive oil, plus extra for serving
• 2 tablespoons sherry vinegar, plus extra for serving
• 2 tablespoons minced parsley, chives, or basil leaves
• cracked black pepper
• kosher salt

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Instructions

1. Chop 2 pounds of tomatoes, half of bell pepper, half of cucumber, and half of onion. Place into a large bowl. Add chile, garlic, and 1½ teaspoons salt. Set aside.
2. Dice remaining tomatoes, cucumber, and pepper. Place vegetables in medium bowl. Mince remaining onion and add to the bowl of vegetables. Toss with ½ teaspoon salt. Place into a fine-mesh strainer set over a medium bowl. Set aside for 1 hour.
3. Place drained diced vegetables in a medium bowl and set aside. Add bread to exuded vegetable liquid and soak for about 1 minute until the liquid is absorbed and then add to the roughly chopped vegetables. Toss thoroughly to combine.
4. Place one-half of vegetable-bread mixture to blender and process for 30 seconds. With blender running, slowly drizzle in ¼ cup oil. Blend for about 2 minutes until completely smooth. Strain soup through the fine-mesh strainer into large bowl using a rubber spatula to press soup through strainer. Repeat with remaining vegetable-bread mixture and add ¼ cup olive oil.
5. Stir in vinegar, minced herbs, and half of diced vegetables into soup and season to taste with salt and black pepper. Cover and refrigerate for at least 2 hours or overnight to chill completely and develop flavors. Serve with the remaining diced vegetables, olive oil, sherry vinegar, and black pepper.

• Author: Recipe Maker
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer Soups
• Cuisine: Spanish Recipes