The perfect, no-cook dish to beat the summertime heat, ready in just 15 minutes.

Temperatures are up, with parts of Europe well exceeding the 30°C mark already. And the hottest months of the year are still ahead of us. So, it’s time to turn to a lighter cuisine and minimizing the time spend in the kitchen cooking.

What is Gazpacho Andaluz?

Even in Andalucia, where this recipe originated, people are divided in their opinion if this is a drink or a soup.

I for my part don’t mind. What counts is that it’s super easy and super quick to make, tastes delicious, is healthy and saturating, and on top reminds me of beautiful trips to the south of Spain. Whether one prefers to drink it (entirely possible) or spoon it, is an entirely personal choice.

When travelling to Andalucia in Spain, particularly in summer, you will find this dish anywhere. From restaurants, bars, and even supermarkets are selling bottled gazpacho. That notwithstanding, the best gazpacho is the one freshly prepared during summertime, when the needed ingredients are the ripest and locally sourced.

The origins of the dish are not entirely clear.

Apparently, a dish prepared with water, garlic, vinegar and pepper existed already during the times of the Al-Andaluz period during the 8th century as translations from texts found in the 16th century suggests.

Over time, the recipe evolved, and other ingredients were added. The gazpacho as we know it today has its origins indeed very likely in the 16th century. At the time, tomatoes, bell pepper, and cucumbers had found their way from the Americas to Spain.

These days, gazpacho is usually served as a starter or side dish. However, it also works for a light lunch.

Since gazpacho can be prepared ahead of time (it keeps easily in the fridge overnight), and can also be served as a drink, it also works perfectly as appetizer alongside a nice glass of sparkling wine.

Why you will love this recipe

Bursting with flavours of ripe tomatoes, this refreshing, chilled soup is the perfect summertime dish. Especially when temperatures are up and everybody is dreading to spend time in the kitchen cooking.

Made with only few fresh seasonal ingredients, this flavourful dish is made in just 15 minutes, and no cooking is involved.

Best wine with Gazpacho Andaluz

The fresh, vibrant flavours of this dish call for a light, tart and refreshing white or rosé wine. A Sauvignon Blanc, Albarino, Verdejo, Pinot Grigio, or a crisp rosé from Provence all work very well. Alternatively, pair it with a Spanish Cava.

How to make a perfect Gazpacho Andaluz

This delicious, quick-and-easy to make dish originating from Andalucia in southern Spain has everything to become your favourite, go-to recipe for hot summer days. It is not only consumed cold, to prepare the dish there is no need to turn on the oven either.

For the most authentic gazpacho, you should use fresh, ripe Roma tomatoes. That said, any other ripe tomatoes will work fine, should you not be able to find Roma tomatoes where you live.

Importantly, make sure to allow the gazpacho to chill in the refrigerator at least an hour or even better two. This is a dish that needs to be served as cold as possible.

Serves 4

1 kg ripe tomatoes, chopped
1 green bell pepper, seeded and chopped
½ cucumber, peeled and chopped
100 g stale baguette (from the day before), sliced
80 ml olive oil
30 ml Balsamico bianco (white vinegar)
1 garlic clove, peeled and smashed
salt

Place the bread in a small bowl filled with cold water and let soften.

Keep a small amount of the tomatoes and pepper for the topping.

Add tomatoes, pepper, and cucumber, and garlic to a blender or using a handheld blender and puree until obtaining a smooth puree.

Lightly drain the bread, add to the puree and blend again until smooth.

Add olive oil, vinegar, and a pinch of salt. Puree again then pass through a sieve into a second bowl.

Refrigerate for at least one to two hours, or overnight.

Serve well chilled in glasses or small bowls topped with chopped tomatoes and bell pepper.