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Gazpacho Andaluz

This recipe was given to me in August 1990 by Dick Bowers, President of Hitox Corp., a chemical company in Corpus Christi, TX. It had been given to him by the Andalusian wife of the General Manager of Hitox’ Spanish subsidiary. I had this soup with Dick at a private lunch club in Corpus Christi, which club used his recipe. It was available daily and was excellent. He gave me the recipe back at his office.



8 (Makes ½ gallon)


Tear the bread into large pieces and run under cold water for a few seconds. After the bread has softened for a few minutes, firmly squeeze out excess water.

In two batches, process everything, including the bread, in a food processor. (For a very smooth texture, transfer each batch to a blender and process for 1 minute. We normally don’t do this, as we enjoy the slightly coarse texture as is.) Combine and stir the batches.

“To obtain the correct consistency, not too thick or too thin, add 1-2 cups of cold water.” (If we add any water, it's usually one cup or less.) At this point, the recipe calls for straining everything through a colander. We omit this step.

Refrigerate at least several hours before serving.

Serving suggestion: Put ± 2 tsp of diced green bell pepper in the center of each serving for a bit of “crunch,” or provide it as an accompaniment per below.

Accompaniments: The recipe suggests, “Provide a tray with finely diced onions, tomatoes, cucumbers and bell peppers along with croutons (unseasoned). Croutons are important. If you can make your own slightly oiled croutons, it is best.”


We have made this excellent cold soup many, many times. Our friends enjoy it and it helps offset Dallas hot summers...plus no cooking is involved, another benefit.

I just thought I'd pass this along after I noticed no Gazpacho recipe under the Spanish recipe section.

Don't hesitate to contact me with any questions.

Felix Davis (Spice House customer)


This recipe was provided by Felix D from Dallas