Andalusian Gazpacho recipe

Spanish gastronomy is recognized worldwide as one of the most varied due to our fresh ingredients and to include in almost every dish a special touch for each region of our country. On this occasion we organize a cooking workshop learning how to make Andalusian Gazpacho, a typical dish of the Andalusia region located in the south of the Spanish peninsula.


  • 1,5 Kg of tomatos

  • 250 gr of green peppers

  • 250 gr of cucumbers

  • 1 garlic clove

  • Extra Virgin Oil (2 spoonfuls)

  • Vinegar (1 spoonful)

  • 100 gr of bread

PREPARATION of the Andalusian Gazpacho

Soak the bread in a bowl of water. Cut the tomatos, the cucumbers and the peppers in small pieces. Crush with the blender and pass through a strainer or a food mill to remove the pieces of skin and the seeds of the cucumber and tomato, and pour it into a container. Crush the wet bread and garlic with the mixer together with the vinegar, oil, salt and a little water. Add it to the bowl that we have with the tomato and the other crushed ingredients and we mix it well. You can add a little more water, if you want.

It is usually served with very small pieces of bread, tomato, cucumber and pepper (sometimes also onion) that are placed in bowls so that each one can serve themselves and add the amount they want to the gazpacho.

And now it’s ready to eat! don’t forget to serve it cold.

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