This is the best gazpacho recipe for an authentic Andalusian style gazpacho from southern Spain of the kind that you’ll find in cities such as Seville. This recipe results in a vibrant orange gazpacho that tastes like a garden salad in the form of a cold summer soup. And this chilled soup tastes even better the next day!
The best recipes are often the most traditional recipes and our best gazpacho recipe from southern Spain is no exception. While we obviously understand why cookbook writers, chefs and home cooks love to experiment, transform and tweak recipes – we love to get creative with dishes ourselves – I’ve seen a dizzying array of ingredients being added to traditional gazpacho recipes that really didn’t need adjusting in the first place, particularly centuries-old gazpacho recipes that have stood the test of time.
While there are certainly recipes that can benefit by being ‘elevated’, such as when a chef replaces an ingredient with something of finer quality or finesses an age-old cooking technique, there are countless dishes that are perfect just the way they are and have long been, and this traditional gazpacho recipe for an Andalusian gazpacho from the south of Spain, the birthplace of gazpacho, is one such recipe.
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Now let me tell you about the best gazpacho recipe for an authentic Andalusian style gazpacho from southern Spain.
Best Gazpacho Recipe for an Authentic Andalusian Style Gazpacho from Southern Spain
Terence likes to tell the story how years ago in Australia, before our first trip overseas – which was actually to Mexico and not Spain; that would come later – I beat our Spanish teacher in a blind gazpacho-making competition on the last night of our Spanish language course.
I honestly didn’t think I’d win although I knew my gazpacho was delicious. Those were the days before the internet – before we could Google recipes and have them at our finger-tips in seconds – so my recipe was based on the gazpacho that we used to order at our favourite tapas bars in Sydney’s ‘Little Spain’ quarter which we used to frequent every week or two.
What I didn’t realise at the time – in fact, I wouldn’t realise this for another five years, after travelling to Spain – was that the recipe that I made in the gazpacho cook-off was in the Southern Spain style from Andalucia, whereas my Spanish teacher, who was from Galicia, made a more northern-style gazpacho that was a more tomato-driven red-coloured soup. I like them both, but I prefer this style.
As we would learn after our inaugural trip to Spain in 1999 and multiple trips over the years, travelling the length and breadth of the country, there are not only regional styles of gazpacho, but, as with all recipes, every family has their own gazpacho recipe.
Of the many bowls and glasses of gazpacho we have slurped and sipped over a couple of decades or so over travelling to Spain, we reckon this is the best gazpacho recipe – as long as you love the Andalusian style gazpacho from southern Spain of course. We’d love to hear what you think.
Best Gazpacho Recipe for an Andalusian Style Gazpacho
- 2 slices 50 g stale white bread
- 500 g ripe tomatoes chopped
- 1 small cucumber chopped
- pinch of salt
- 1 small red/green capsicum chopped
- 1 small red onion chopped
- 2 garlic cloves
- 1 tbsp sherry vinegar
- 4 tbsp Spanish extra virgin olive oil
- 1 tsp cumin
- 1 tsp sea salt to taste
- 1 tsp black pepper to taste
- finely diced cucumber red capsicum, tomatoes, sprigs of fresh coriander, and a a swirl each of extra virgin olive oil and sherry vinegar.
- Soak a couple of slices of stale white bread in water, squeeze out the water and pop it in a blender or food processor.
- Roughly chop the tomatoes and cucumbers, set aside, and sprinkle with a pinch of salt.
- Roughly chop the red/green capsicum, red onion, and garlic cloves, drop those in the blender or food processor.
- Add the tomatoes and cucumbers, sherry vinegar, Spanish extra virgin olive oil, salt and pepper and blend for a minute.
- Taste, and add more salt or pepper to your taste, then blend for 2-3 minutes until smooth. This makes a gazpacho with a dense consistency best served in a bowl; if you prefer a lighter gazpacho to drink out of a class, add water and blend again for another minute.
- Optional: strain if you prefer a smoother silkier soup, or leave as is if you like to taste the texture of the vegetables as we do.
- Chill for an absolute minimum of 30 minutes, but 2-3 hours is even better. The gazpacho will taste even better the next day; if it’s split, just blend it again before serving.
- Ladle the gazpacho out into individual bowls if you’ve opted for a denser texture and garnish, otherwise pour into glasses (garnish optional) and serve immediately.
Please do let us know if you make our best gazpacho recipe for an authentic Andalusian style cold vegetable soup from southern Spain in the comments below, by email or on social media, as we’d love to know how it turns out for you.