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The gazpacho recipe with photos and videos to prepare it at home


Here is the Andalusian gazpacho: the original recipe of the typical Spanish dish, perfect to serve during the warmer seasons.

Tomato gazpacho is a typical dish of Spain, in particular of Andalusia, ideal for a light lunch or dinner but without sacrificing taste and freshness. It is one of those cold summer dishes that immediately make you want sun, sea… and holidays! Its origins are peasant, when it was popular as a refreshing snack for labourers. And the ingredients of gazpacho for this reason are absolutely available. Think that sometimes it is also served with ice cubes inside, just to keep its freshness intact throughout the meal.

There are many versions but today we will prepare the classic gazpacho recipe, trying to remain as faithful as possible to tradition . What do you say, shall we start with the preparation of the Andalusian gazpacho? Here are all the photo steps and the video recipe .


How to prepare gazpacho: original recipe

Separate crumb and crust

1. First of all, take the bread and divide the crust and the crumb: the first will be used for the croutons, while the second soak in water and vinegar.

Cut tomatoes, cucumbers and onion

2. Now let's move on to the vegetables: take the tomatoes, wash them and then cut them into small pieces, removing the seeds . Also clean the cucumber by removing the peel and cut it into slices, peel the onion and chop it.

Cut peppers

3. Finally, clean the peppers and cut them into small pieces.

Blend the vegetables

4. Blend everything with the garlic, which you can remove the soul to make it more digestible .

Filter the gazpacho

5. Now sift the vegetable puree and add extra virgin olive oil, salt and pepper.

Add the crumb and season

6. Add the crumbs of the bread after squeezing it. Blend everything and season with salt and pepper again if needed.
7. Let your gazpacho cool in the fridge for a couple of hours before serving: you can also add some ice cubes.

Toast croutons in a pan
Toast croutons in a pan

8. Prepare the croutons in the oven or in a pan, adding salt, pepper and oil to the crusts.

Then prepare the remaining vegetables as an accompaniment : cut the red onion and raw vegetables into pieces, and if you like, you can also cut 2 hard-boiled eggs into small pieces.

If you liked this dish, also try our best summer first courses : they are delicious !


Keep the gazpacho in the fridge, tightly covered , for a couple of days. However, the longer you wait, the more the nutritional and organoleptic properties will be lost.


If you love spicy, you can dare without distorting the original gazpacho recipe too much. In southern Extremadura, in fact, it is prepared with hot pepper instead of pepper and the addition of fennel seeds.

Spanish gazpacho is an appetizer but if you want to experiment and make it a tasty aperitif you can add fresh water to make it a fresh drink.

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Avocado gazpacho: simple, fresh and tasty

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