Andalusian Gazpacho Soup Recipe, Easy Summer Dinner

As refreshing as a smoothie, our easy Andalusian Gazpacho soup recipe is a drinkable, cold soup that’s perfect for a picnic or tailgate and can be served as a snack, drink or meal on a hot summer day.

Using similar ingredients in salsa, but blended much more smooth for a texture you will want to sip.  And bursting with fresh taste.  This is the best Gazpacho recipe, my favorite by far.

What Is Andalusian Gazpacho Anyway?

Gazpacho is a cold vegetable soup that takes advantage of the bounty of summer vegetables, especially tomatoes.  It’s a perfect hot weather snack or meal.  Served in Spain during the hot summer months, well, it’s served worldwide during hot weather.

Andalusia is the southernmost region of Spain and is sweltering hot during the summer and has been making Gazpacho for centuries.  Actually, I don’t know how long they’ve been making it, but longer than anywhere else I believe.  Andalusia is known for its smooth Gazpacho with simple ingredients and a lot of olive oil which gives it a much lighter, almost golden color.  Other Gazpachos are known for their bright red color.

Andalusian Gazpacho is typically more drink than food.  It’s often served as a light lunch, before a meal or as a liquid meal to cool you down.

Now for some controversy.  Spaniards will tell you that Andalusian Gazpacho has to be extra smooth and velvety.  Either use a ultra strong blender or pour the finished soup through a strainer.  I used a food processor and purposely kept some texture in the soup, and no straining.   That’s just the way I like it (and most Americans like it).  So my apologies to the purists in Andalusia.

How To Freeze Andalusian Gazpacho

Andalusian Gazpacho recipe freezes well.  The taste stays delicious, but you will lose some texture and it will separate a bit.  Re-emulsify in your blender or food processor.  Of if you aren’t picky just shake or stir to incorporate the olive oil again.  My option if I’ve frozen individual portions of Gazpacho and have taken it to work.

If freezing in individual servings I just shake or stir once I am ready to have lunch, works well for me.  A true Spaniard probably would tell you not to freeze the Gazpacho, but I’m not a purist so I say freeze away for the convenience.

To freeze the Andalusian Gazpacho recipe, place in a labelled gallon size (or appropriate size bag), lay flat on a baking tray and freeze.  After a few hours you can remove the baking tray because the bag will have frozen in the flat shape for easy stacking in the freezer.

Or use freezer safe glass jars like mason jars.  Ladle the Andalusian Gazpacho into the clean jars, make sure to leave ½” of space at the top of the jar.  Twist on the lid and label with contents, date packaged and date to use by (suggested before 6 months but can be safely frozen for up to a year).

Thaw in refrigerator the night before you want to use the Gazpacho.

What To Serve With Andalusian Gazpacho

It’s wonderful all on it’s own as a light lunch or dinner.  But I understand that many people want a little more substance to their meal.

I like adding toppings to the Gazpacho if you are eating from a bowl with a spoon.  Although not traditional, it adds some nice crunch, taste and color to the dish.  If serving in a glass or at a picnic you may want to skip the toppings, they feel a little weird when sipping the Gazpacho as a drink.

Try serving a cheese quesadilla or “Grown-Up” grilled cheese sandwich for a twist on the classic tomato soup and grilled cheese combo that many of us grew up with as comfort food.

Add some cold, cooked shrimp like we have in one of our other Gazpacho recipes.

For an alcoholic pairing with Gazpacho, try a white wine like Sauvignon blanc, or pop open a cold Corona with lime.

Andalusian Gazpacho Recipe Ingredients

Fresh, fresh, fresh.  This soup is all about the freshest ingredients.  Use the best tomatoes you can find. Yes, that means shelling out some money for heirloom tomatoes. It’s not necessary but boy will you taste a difference.

When tomatoes aren’t quite at their peak, you can add some crushed canned tomatoes like San Marzanos to the fresh tomatoes to give a little flavor boost.  When using the fresh tomatoes, cut the hard core top out and then cut the tomatoes into large chunks.

As for the cucumber, I like to use an English cucumber (the kind that is wrapped in a plastic sleeve) because you save the hassle of having to seed and peel the cucumber.

You will be using enough olive oil to taste so use a good quality extra virgin olive oil.  If you are near one of those new, trendy olive oil stores ask them for a peppery oil, it goes really well in this dish.  The olive oi adds creaminess without adding any dairy.

For the peppers a cubanelle or Anaheim pepper makes a great substitute for the bell pepper.  It’s actually more traditional than the bell pepper.  I call for the bell pepper because it’s usually easier to find for the average consumer.

Why Use Bread In Gazpacho?

Some recipes call for stale bread.  I like to use fresh white bread without a lot of flavor so that it doesn’t overpower the vegetables, the real star of the show.  Why use bread in Gazpacho?  It helps thicken the soup without adding flavor.  You’ll want to soak the bread in water for at least a few minutes, squeeze dry and add to the blender or food processor.

To Serve Andalusian Gazpacho

You can pour the soup into a thermos to serve at a picnic or tailgate.  Bring some clear plastic cups to serve.  The plastic is nice so that guests can see the beautiful color and ingredients.

Once you have poured or ladled the Gazpacho into individual bowls or cups, drizzle with a hint of additional olive oil, vinegar and something for color.  Chopped chives are nice because they are small and don’t interfere with the texture of the Gazpacho.  Pass the bowls of toppings and let your guests serve themselves.