Traditional Andalusian Gazpacho Recipe from Tablao de Carmen
According to the official definition of the Royal Spanish Academy, gazpacho is a “cold soup whose basic ingredients are tomato, pepper, oil, vinegar, garlic, and salt, typical especially of Andalusia.”
“Our head chef, Rosalía Cantero, originally from Jaén and raised in Andalusia, shares in her own words:
‘This gazpacho from Tablao de Carmen is the one we make in Andalusia during the summer, to cool down from the heat. When the family garden was in full bloom, my father would bring freshly picked tomatoes, cucumbers, and peppers. It’s a refreshing recipe with traditional flavors.'”
It’s important to note that all the ingredients in gazpacho are raw — there is no cooking involved.
Preparation Time: 15 minutes
Servings
Rosalía’s recipe serves 4 to 6 people as a main dish — meaning the quantity is filling enough not to require anything else alongside.
Ingredients
To make gazpacho in the style of the Tablao de Carmen, here’s the list of ingredients we use:
- 1 kg ripe tomatoes (preferably pear variety)
- 150 ml cold water
- 6 tablespoons of extra virgin olive oil
- 5 tablespoons of sherry vinegar
- 1 green Italian pepper (long variety)
- 1 cucumber
- 1 clove of purple garlic (it’s milder)
- Salt to taste
Step-by-step Instructions
Once you have all the ingredients ready, prepare the gazpacho as follows:
- Wash all vegetables. Peel and chop the garlic clove, tomatoes, and green pepper (removing seeds and membranes from the pepper first).
- Peel the cucumber and cut it into small pieces.
- Add everything to a blender or food processor with a splash of water and blend.
- Add the vinegar, salt, olive oil, and more water. If you want it more liquid, simply add extra water. Blend again until you reach the desired texture.
- Strain the gazpacho through a fine sieve or chinois and adjust salt if needed.
- Refrigerate and serve very cold.
Personal Tips or Variations
Andalusian gazpacho allows for many variations, but the key rule is: no onion and no red pepper.
Use ripe tomatoes, but not overripe ones.
Many years ago, farmers stopped adding onion because the gazpacho would ferment quickly under the intense summer heat in the fields.
One controversial point is whether or not to include bread in the preparation. Our chef Rosalía firmly believes that authentic Andalusian gazpacho should not contain bread. However, it’s true that in many homes it is made with pieces of stale bread blended in with the vegetables. That’s a matter of personal taste. Bread makes the gazpacho thicker and more filling, with a denser texture and less lightness.
How we serve it at Tablao de Carmen:
- In a cup with a spoon and a garnish of finely chopped green pepper, red pepper, red onion, and a drizzle of extra virgin olive oil.
- Or in a glass to drink.
Ideal Consumption Moments
“To beat the summer heat, this dish is perfect as a starter at lunch or dinner — a way to relive the traditional flavors of Andalusia.
In nearly every Spanish household, during the hottest months, there’s always a jug of gazpacho in the fridge, ready to be poured into a glass at any time of day.
At Tablao de Carmen, it’s one of the favorite starters from our Menú Carmen. Gazpacho and flamenco go hand in hand at the Tablao.”
As a fun fact, there is actually a flamenco festival in the province of Jaén — our chef Rosalía’s birthplace — that ties in beautifully with this theme: El Gazpacho Flamenco de Andújar, held on the banks of the Guadalquivir River. It’s a deeply rooted event, celebrated every July at the Palacio de los Niños de Don Gome. And to honor its name, guests are offered a glass of gazpacho at the entrance of the flamenco show — a true symbol of Jaén’s gastronomy.
As a flamenco verse might say:
Gazpacho andaluz,
Flavor of Spain,
A refreshing summer delight that never fades.
¡Alegría y Salud!
Book a night at the Tablao de Carmen and try it with our Menú Carmen.
