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Spanish Soup - Summer Soup - Gazpacho Andalusian

Ingredients- Cold Spanish Soup - Gazpacho Andalusian

  • 200 Gms Plum Tomatoes, remove the seeds & skin & cut into chunks
  • 100 Gms Green Capsicum, remove the seeds & cut into 1/2 chunks
  • 250 Gms Cucumber, Peeled & cut into 1/2 inches
  • 25 Gms Almonds, Skinless
  • 50 Gms White bread slices, Sides removed
  • 50 Ml Extra virgin olive oil
  • 2 Cloves Garlic, Peeled &smashed
  • As per taste Kosher Salt
  • 1 Small pcs Red Onion, Peel & cut into 4 pcs
  • 5 Gms Fresh basil + Parsley, Leaf
  • 3 Gms Black Pepper corn, Freshly Grounded
Cold Spanish Soup for summer - Gazpacho Andalusian

Cold Spanish Soup for summer - Gazpacho Andalusian


  1. Take the peeled & washed vegetables like cucumber, tomatoes, capsicum & red onion, cut into 1/2 inches pieces add peeled garlic also & keep aside.
  2. Take a juicer/grinder jar add all the above ingredients together + olive oil + white bread slices+ few of the peeled almonds + few of the basil & parsley leafs also add some water to blend it to soup consistency.
  3. After getting the smooth soup like consistency & thickness. Pour the soup in the container & add kosher salt &crushed pepper as per the taste and keep it in the chiller or refrigerator for some time to make it chilled.
  4. After 30 minutes take it out from the chiller, now add little more olive oil & mix well check the consistency, & pour it in the soup bowl garnish with little more olive oil and slices of remaining peeled almond & chopped cucumber & basil leaf.
  5. Serve chilled with freshly baked garlic breads.

Cook Time

Prep timeCook timeReady inYields

20 min

15 min

35 min

6 pax

© 2021 Naveen Kumar Singh

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