How To Make Gazpacho Adalah Simple

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Gazpacho Andaluz: A Taste of Refreshing Summer in a Bowl

Gazpacho Andaluz, also known as Andalusian gazpacho, is a chilled Spanish soup that bursts with the vibrant flavors of summer. This refreshing dish originates from the southern region of Andalusia in Spain, where the hot, dry climate called for cool, hydrating meals. Traditionally made with readily available summer vegetables like tomatoes, cucumbers, bell peppers, garlic, and olive oil, gazpacho Andaluz is a testament to Spanish culinary ingenuity.

Gazpacho - Wikipedia bahasa Indonesia, ensiklopedia bebas
Gazpacho – Wikipedia bahasa Indonesia, ensiklopedia bebas


4 lbs ripe tomatoes, cored and roughly chopped

  • 1 medium cucumber, peeled and roughly chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 1 yellow bell pepper, seeded and roughly chopped
  • 1 red onion, roughly chopped
  • 3 cloves garlic, peeled
  • 1 cup extra virgin olive oil
  • 2 slices day-old bread, roughly torn (optional)
  • 1/2 cup red wine vinegar (or sherry vinegar)
  • 2 tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

  • Directions:

    1. Prepare the Vegetables: In a large bowl, combine the chopped tomatoes, cucumbers, bell peppers, red onion, and garlic.

    2. Blend the Soup: Using a blender or immersion blender, puree the vegetables in batches until you achieve a smooth consistency. You can strain the mixture through a fine-mesh sieve for an even smoother texture, but this step is optional.

    3. Enrich the Flavor (Optional): If you want to add a bit more body to your gazpacho, add the roughly torn bread to the blender and puree again until incorporated.

    4. Season and Adjust: Add the olive oil, vinegar, lemon juice, cumin, paprika (if using), salt, and pepper to the blended soup. Taste and adjust the seasonings as needed.

    5. Chill and Serve: Cover the gazpacho and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld. Serve cold in bowls, garnished with a drizzle of olive oil, chopped fresh parsley (optional), and crusty bread for dipping.

    Nutrition Facts (per serving):

    Calories: 160

  • Fat: 10g (of which 7g are saturated)
  • Carbohydrates: 18g (of which 4g are sugar)
  • Protein: 4g
  • Sodium: 250mg
  • Cholesterol: 0mg

  • Please note: This is an approximate nutritional breakdown and can vary depending on the specific ingredients you use.


    Gazpacho Andaluz is a delicious and versatile dish that’s perfect for a light lunch, refreshing appetizer, or healthy side dish. It’s vegan-friendly, gluten-free (if you omit the bread), and packed with essential vitamins and minerals. Plus, it’s incredibly easy to make, requiring minimal cooking and perfect for busy weeknights. So ditch the heavy meals and embrace the vibrant flavors of summer with a bowl of Gazpacho Andaluz!


    1. Can I use canned tomatoes for gazpacho?

    Yes, you can use canned tomatoes in a pinch. However, for the best flavor, we recommend using fresh, ripe tomatoes.

    2. How long does gazpacho Andaluz last in the refrigerator?

    Gazpacho will stay fresh in the refrigerator for up to 3 days in an airtight container.

    3. What can I add to gazpacho for more protein?

    You can add chopped cooked shrimp, diced chicken, or crumbled hard-boiled eggs to your gazpacho for a protein boost.

    4. Can I make gazpacho Andaluz ahead of time?

    Absolutely! Gazpacho’s flavors actually develop further over time, so making it a day or two in advance is perfectly acceptable.

    5. What other vegetables can I add to gazpacho?

    Feel free to experiment with other summer vegetables like zucchini, eggplant, or even watermelon for a unique twist on the classic recipe.