Gazpacho Andaluz / Cold Vegetable Soup (VE,V)


Gazpacho, also called Andalusian gazpacho, is a cold soup and drink made of raw tomatoes and blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is the quintessential summer soup because all of the fresh ingredients are deliciously in season this time of year, and there’s no need to heat up your stove or oven!

Fresh tomato season has finally returned again, which means that it’s time to start making allllll the gazpacho! — oh boy — there’s nothing better.

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Ingredients: Tomatoes, Green/Red Peppers, Cucumber, Bread, Garlic, Onion, Sherry Vinegar, Olive Oil.
(VE, V) (GF option available).
Portion served: 500ml
Store for Later: Gazpacho should stay fresh, refrigerated in an airtight non-reactive container up to 5 days. We don’t recommend freezing it, as fresh tomatoes tend not to freeze well.

Gazpachos are made in a variety of delicious ways. Often they’re tomato-forward, such as in this recipe, but sometimes tomatoes share center stage with other fresh ingredients, like watermelon. Some gazpachos aren’t made with any tomatoes at all, such as white gazpacho, a chilled smooth made with bread, blanched almonds, green grapes, cucumbers, olive oil, and garlic.

That said, if you have the chance to visit Spain, you will find that gazpacho here varies slightly from region to region. And of course, there are a million non-traditional ingredients and twists that modern cooks love to try too. But that said, Andaluz-style tomato gazpacho is probably the version that comes to mind when most people think of this blended smooth.

You can either serve gazpacho smooth like a cold vegetable soup in a bowl or mug, garnished with your desired toppings. Or to keep things super simple, many places in Spain just serve gazpacho over ice in glasses with a straw.

Served with vegetable toppings.


2 Portions (400ml Each), 1L


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