There is nothing quite like a bowl of chilled Gazpacho Andaluz on a warm summer day. Originating from the Andalusia region of Spain, this simple soup celebrates everything I love about summer cooking — fresh, beautiful ingredients with very little fuss. Ripe tomatoes, cucumber, Cubanelle pepper, garlic, olive oil, and sherry vinegar come together to create something that is light, refreshing, and full of flavor.

It’s one of those recipes that proves simple really can be spectacular. Serve it as a starter, a light lunch with some crusty bread, or as part of a summer dinner outside with a chilled glass of wine. It’s sunshine in a bowl.

WHAT YOU’LL NEED

• TOMATOES: The heart of a good gazpacho. Use the ripest, juiciest tomatoes you can find — summer tomatoes make all the difference here.
• TOMATO JUICE: Gives the gazpacho that smooth, refreshing consistency while enhancing the fresh tomato flavor.
• CUCUMBER: Adds that signature cool, crisp bite. You’ll blend some into the soup and save a little extra for garnish.
• CUBANELLE PEPPER: Slightly sweeter and more delicate than a traditional green bell pepper, it adds a beautiful fresh flavor without overpowering the tomatoes.
• RED ONION: Adds just the right amount of sharpness and depth.
• GARLIC:  A little goes a long way, but it’s essential for that classic gazpacho flavor.
• WHITE BREAD: The little secret behind that silky texture. Traditional Andalusian gazpacho uses bread to add body and create that creamy texture — without any cream at all.
• EXTRA VIRGIN OLIVE OIL: This is where you want to use the good stuff. It adds richness, a beautiful finish, and brings all of the flavors together.
• AGED SHERRY VINEGAR: The ingredient that makes gazpacho, gazpacho. It adds that signature brightness and tang you expect from a Spanish-style chilled soup.
• SALT & PEPPER: Just enough to season and let all of those fresh summer flavors shine.
• CHIVES: Not traditional, but my favorite way to finish it. They add a little freshness, color, and the prettiest garnish.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Coarsely chop the red onion and place in a bowl of cold water. Let it sit for 10 minutes then drain.

Step 2: Meanwhile, in a blender, combine the tomatoes, pepper, cucumber, and garlic. If the blender becomes too full, briefly blend the vegetables to make room. Next, add the drained onions and blend until smooth. Then add the bread, crusts removed.

Sept 3: Add the sherry vinegar and extra virgin olive oil, salt and pepper and continue blending.

Step 4: Once blended, set a fine mesh strainer over a large bowl and strain the soup, using a ladle and circular motions to help it pass through, then discard the solids. Finally, mix in the tomato juice and stir well. Chill the soup in the refrigerator for at least 4 hours or until very cold.

Step 5: Before serving, taste the soup and adjust the seasoning as needed with salt and vinegar. If desired, add about ½ teaspoon of sugar to enhance the tomatoes’ natural sweetness. Ladle the chilled soup into bowls or glasses. Garnish with diced cucumber, chives (optional) and finish with a drizzle of extra virgin olive oil for added flavor and a bit of fresh ground pepper.

SERVING SUGGESTION

Serve alongside warm crusty bread, grilled shrimp, or a simple Spanish-inspired spread of cheeses, olives, and charcuterie for the perfect summer lunch or light dinner.

WINE PAIRING

A chilled Albariño is the perfect pairing for Gazpacho Andaluz. This Spanish white wine is bright and refreshing with notes of citrus and stone fruit, making it a beautiful match for the fresh tomatoes, cucumber, Cubanelle pepper, and the tang of sherry vinegar.