Gazpacho Andaluz

Gazpacho Andaluz - Under the Monkey Bars blog

La Plaza Mayor in Madrid, Spain

After a few years of tweaking, I’ve finally perfected my recipe for Gazpacho Andaluz, a soup made of raw vegetables and served cold. You’ll love this easy, naturally gluten free and vegan recipe!

Gazpacho Andaluz - Under the Monkey Bars blog

Don and I took an amazing trip to Paris and Madrid in 2013. I hadn’t been back to Madrid since college. So much of the city had changed, yet the food stayed the same: gazpacho, paella, sangria, patatas bravas, tortilla espanola.

For me, gazpacho is summer in a bowl.

As soon as we got home, I started experimenting with different combinations of vegetables to make my gazpacho taste exactly as did in the Plaza Mayor. I needed to recreate that experience of sitting under a misting umbrella with cobblestones underfoot and a sangria in my hand. For the longest time, I couldn’t figure out what ingredient I was missing. Finally I realized that the secret ingredient to Gazpacho Andaluz is white balsamic vinegar! 

Gazpacho Andaluz - Under the Monkey Bars blog

Gazpacho Andaluz - Under the Monkey Bars blog

I made Gazpacho Andaluz a few weeks ago when I was a guest chef at Mandarava Kitchen. Newburyport Olive Oil graciously contributed their robust white balsamic vinegar to cook with that night. It definitely elevates the flavor! If you haven’t tried their oils and vinegars, it’s quite an experience! I have a few more favorites, which I’ll be sharing soon in my next recipe post from our Mandarava tapas menu.

It only takes 15 minutes to make this soup without a stove or pot in sight. Don’t peel anything and only cut each veggie into chunks. Let the blender do the work for you! Once you quickly chop each ingredient, toss it into the blender. When the soup is ready, the only clean up should be a cutting board, knife, blender and spatula — don’t leave behind a drop!

This type of gazpacho is the traditional preparation you would experience if you visited the southern region of Andalusia in Spain. Gazpacho is particularly popular during hot summer nights because it is refreshing and cold. The color is perfection.

Gazpacho Andaluz - Under the Monkey Bars blog

Photo credit: Meg Manion Photography

Gazpacho Andaluz is a recipe that the whole family will enjoy. You can make it ahead and store it for up to 4 days in the refrigerator. Serve it as is or with toppings to stir in, such as cucumbers, peppers, red onion, parsley, and croutons. It’s the perfect summer recipe for a no-stress dinner.

When I studied abroad in Madrid during college back in 1998, my Señora Encarna would say, “Cómelo todo!” at dinnertime. It translates to, “Eat it all!” I sometimes say it to my monkeys with a smile, remembering that incredible experience. That’s why I include “Cómelo todo!” at the end of my recipe posts as a tribute to the lovely lady who made sure I was well fed all those years ago in Spain.

Try this Gazpacho recipe and let me know how you like it in the comments or click on the stars to review it. Cómelo todo!

Gazpacho Andaluz
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  1. 2½ pounds tomatoes (about 8 medium)
  2. 2 medium cucumbers
  3. 2 small sweet red peppers
  4. 1 yellow or white onion
  5. 3 cloves garlic
  6. 1/4 cup white balsamic vinegar
  7. 1/4 cup extra virgin olive oil
  8. 1-2 tablespoons of honey or agave
  9. 1/2 teaspoon cumin powder
  10. 1 teaspoon sea salt
  11. Freshly ground pepper to taste
  1. Wash the vegetables and cut into chunks, leave the skin on the cucumber.
  2. If you're using a large high speed blender, everything should fit into one batch. Otherwise purée in small batches until smooth.
  3. Adjust the seasonings to taste.
  4. Let sit for several hours or overnight in the fridge. The garlic flavor will become stronger over time. Serve chilled.
  1. - Use organic ingredients when possible.
  2. - Yields 48 ounces.
  3. - This gazpacho will keep for 4 days.
  4. - Newburyport Olive Oil's white balsamic really boosts the flavor in this recipe.
Adapted from Farm Girl Fare
Adapted from Farm Girl Fare
Under the Monkey Bars
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