Andalusian Gazpacho

Name: Andalusian Gazpacho
Total time: 900 s
Yield: 2 servings
Ingredients: 5-6 ripe tomatoes; 1/2 green bell pepper; 1/2 red bell pepper; 1 medium cucumber; 1/2 onion; 1 garlic clove; 2 slices white bread soaked in water; 4 tablespoons olive oil (about 60 ml); 1 tablespoon vinegar (about 15 ml); 1 tablespoon fresh lemon juice (about 15 ml); Salt to taste

Iryna Burlutskaya @Cocinando_Con_Iryna

Madrid, Toledo, Talavera de la Reina

When the temperatures rise, it's time to make a delicious Gazpacho! The secret to a great gazpacho is in the ingredients, especially using a good quality extra virgin olive oil. When choosing tomatoes, pick ones that are meaty, sweet, and very ripe. The rest is just adding a little love while preparing this delicious dish! Try it—you’ll love it! Leave your comments and photos of the soup you made following my recipe.

Iryna Burlutskaya @Cocinando_Con_Iryna

Madrid, Toledo, Talavera de la Reina

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Ingredients

15 minutes

2 servings

5-6ripe tomatoes
1/2green bell pepper
1/2red bell pepper
1medium cucumber
1/2onion
1garlic clove
2 sliceswhite bread soaked in water
4 tablespoonsolive oil (about 60 ml)
1 tablespoonvinegar (about 15 ml)
1 tablespoonfresh lemon juice (about 15 ml)
Salt to taste

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Steps

15 minutes

1

In a tall bowl, add the bread that has been soaked in water and lightly squeezed. Add peeled and chopped tomatoes, chopped onion, and a garlic clove.
2

Add the chopped red and green bell peppers. I like to use Italian green and red peppers because they are very aromatic and work well for gazpacho.
3

Add the peeled and chopped cucumber, vinegar, a bit of freshly squeezed lemon juice, some salt, and of course, a generous pour of extra virgin olive oil.
4

Blend everything together using a blender. Traditionally, a mortar was used to make Andalusian gazpacho, but I blend everything at once with a blender.
5

Your delicious gazpacho is ready! You can strain the blended soup through a sieve if you want it smoother. Then chill it in the refrigerator until very cold. Serve it very cold—most Andalusian homes enjoy this dish as a refreshing starter to beat the heat.
6

I served it in a clay bowl as is traditional and garnished it with pieces of all the vegetables used in the gazpacho.

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Iryna Burlutskaya @Cocinando_Con_Iryna

Published in the US on June 23, 2025 14:01

Madrid, Toledo, Talavera de la Reina

¡Hola amigos! Mi nombre es Iryna. ¡Bienvenidos a Riquísimo Cocinando con Iryna! Quiero compartir con ustedes mis recetas favoritas de comidas caseras a mi estilo y de diferentes países, así podréis viajar por el mundo sin salir de vuestras cocinas. Prepararemos recetas muy fáciles y sobre todo ¡deliciosas! Además, soy una apasionada de la repostería hago tartas caseras riquísimas, las cuales compartiré con vosotros. Invito a ser parte de esta aventura en la cocina, prueba mis recetas y cuéntame como te fue. Me encanta preparar mis recetas favoritas y compartirlas contigo. ¡Cocinemos juntos!Suscríbete al canal de YouTube para no perder mis recetas: https://www.youtube.com/channel/UCZl1umtOUFtITRuYl3X1p3APuedes descubrir más recetas que gustaban a los presidentes del mundo en mi libro "LA COMIDA DE LOS PRESIDENTES. MENÚ PRESIDENCIAL."