SpanishMedium · Cold
Cold Andalusian Gazpacho with Cucumber
Sun-ripe tomatoes blended with cucumber, green bell pepper, garlic, a splash of red-wine vinegar, and enough olive oil to make the whole thing silky — then chilled until it is properly cold, because lukewarm gazpacho is not gazpacho. Simple as that, and exactly what you want when it is too hot to do anything else. A good bowl of this is worth more than a three-course meal in August.
Prep
15 min
Rest
1h
Total
1h 15m
Method
Soak the bread
1
Tear the bread into rough pieces and soak in the red wine vinegar while you prepare the vegetables — just 5 minutes to soften.
Blend everything together
2
Add the tomatoes, cucumber, bell pepper, and garlic to a blender. Squeeze in the bread along with its vinegar soaking liquid.
3
Blend until everything is broken down into a rough purée.
4
5
Add the salt and smoked paprika, blend again briefly to incorporate.
Season and chill
6
7
For the silkiest result, pass through a strainer and press gently — this is optional but worth it. Pour into a jug, cover, and refrigerate for at least 1 hour until very cold.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
252
per serving
Low sugar · 7gLow saturated fat · 3g
Protein
4g
Carbs
18g
Fat
19g
Sat. fat
3g
Fiber
4g
Sugar
7g
Sodium
664mg
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.7m³
Land
15Pt
Runoff
0.04g P
Ripe tomatoes, roughly chopped drives 66% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
4
Sweet
4
Salty
3
Sour
1
Bitter
2
Spicy
Textures
SilkySmoothCreamyFluid
Aromas
VegetalSmokyGarlickyFruityTangy
Kitchen Equipment
Techniques
Safety & Storage
Storage
Gazpacho must be kept refrigerated at or below 40°F. Do not leave at room temperature for more than 2 hours as it contains no preservatives.
High Risk Population
Raw garlic is used in this recipe. Pregnant women, young children, elderly, and immunocompromised individuals should use caution with raw garlic as it may harbor bacteria.
Allergen Warning
Contains wheat/gluten from white bread. Not suitable for individuals with celiac disease or gluten sensitivity.
Handling
Ensure blender is clean and sanitized before use. Cross-contamination from cutting boards or utensils that touched bread must be avoided for gluten-free serving.
Shelf Life
Consume within 2-3 days for optimal freshness and food safety. Discard if any off-odor, mold, or fizzing occurs.
Pro Tips
Technique
Pour the olive oil in a slow, steady stream while the blender runs — that emulsification is what makes Andalusian gazpacho silky smooth, not grainy. Don't rush it, and don't stop the blender mid-pour.
Seasonal
This soup lives and dies by your tomatoes. Use the ripest, most fragrant ones you can find in summer — they should smell almost sweet at the market stall. Out-of-season tomatoes make sad gazpacho, no matter how much olive oil you pour in.
Substitution
No day-old bread? Use fresh, but toast it lightly first so it absorbs the vinegar without turning gluey. And if you want it lighter, reduce the bread to two slices — it'll still hold together nicely.
From the chef
Every August on my grandmother's Sevilla patio, lunch began the same way — a jug of cold gazpacho on the table before anything else. She'd pick tomatoes still warm from the vine and throw them in the blender with good olive oil, telling me the secret was never to overthink it. This recipe is that patio in a glass: bright, silky, and just wanting to be cold. Leave it in the fridge and let the sunshine do its work.
TagsColdNo CookVegetarianSummerBlendedOlive Oil ForwardTraditional
AllergensWheat
Source: generated · May 30, 2026