Traditional Gazpacho Recipes - Food & Gastronomy by

Gazpacho, Ajo Blanco, Salmorejo, Orange Porra, Porra a © Michelle Chaplow

Gazpacho, Ajo Blanco, Salmorejo, Orange Porra, Porra and Cherry Gazpacho © Michelle Chaplow

Gazpacho recipes

When is a Gazpacho, not a Gazpacho?
When it's a Porra, an Ajo Blanco, or a Salmorejo of course.

Gazpacho is one Andalucia's trademark dishes and a sign that summer is truly here. Why not try out some of these recipes suggested by food writer Janet Mendel, with Porra recipes from the kitchens of Arte de Cozina in Antequera and a special Cherry Gazpacho recipe from Alfonso Rodriguez.

From the traditional Gazpacho Andaluz to some slight variations on the theme, there's sure to be something refreshing to please your tastebuds.

Gazpacho de Cerezas (Cherry Gazpacho) © Michelle Chaplow

Gazpacho de Cerezas

Begin by washing the vegetables well with cold water, then chop and mix with the rest of the ingredients in a saucepan. Blend all the ingredients together and pass them through a colander. Chill… More →

Traditional Porra de Antequera by Arte de Cozina, Antequera © Michelle Chaplow

Porra de Antequera

This is a type of cold, thick soup, typical of villages in the Antequera region, that gets its name from the tool with which it is made, the pestle (porra) and mortar; it can also be made by hand… More →

Porra de Naranja - Orange Porra © Michelle Chaplow

Porra de Naranja

Porra is a thick cold soup that, like most cold soups or gazpachos (porras, ajoblancos, salmorejos catana, mazamorra, ardoria, pimentón, aguaíllo etc) is defined in the dictionary as ´A type of… More →

Delicious Spanish tomatoes on the vine

Toasted Gazpacho

Slice the bread thinly and toast it. Break it into bits and put in a tureen. Put the water in a pan and bring to a boil. Drop in the tomato for 1 minute, then remove. Skin the tomato and mash it… More →

White Porra © Michelle Chaplow

Gazpacho Blanco con Huevos - White Porra

Soak the bread in water to cover. Put the egg and garlic in blender or processor and whirl them. With the motor running, add the oil in a slow stream until the sauce is amalgamated. Squeeze the… More →

vocado gazpacho verde is smooth and refreshing, mixing creamy avocado with crunchy cucumber for the perfect summer snack

Avocado Gazpacho

Soak the bread in water to cover, then squeeze it out. Place in blender or processor with the pulp from the peeled avocados, the onion, green pepper, cucumber and salt. Process until puréed. Add… More →

Almond and garlic soup from Andalucia © Michelle Chaplow

Ajo Blanco recipe

This white gazpacho, typical of Málaga, is usually made with ground almonds, preferably "green" or freshly harvested ones. This would traditionally be made by crushing the almonds to a paste in a… More →

Salmorejo with traditional garnish of finely chopped boiled eggs and ham © Michelle Chaplow

Salmorejo with a traditional garnish of finely chopped boiled eggs and ham

Salmorejo Cordobes

This is essentially gazpacho without the water. Serve it as a starter in individual ramekins, accompanied by bread. Or use it as a dip for raw vegetables such as carrot sticks, pepper strips,… More →

Refreshing and full of vitamins the chilled gazpacho soup

Gazpacho Andaluz

Gazpacho Andaluz - Andalusian Salad-Soup recipe by cookery writer and Spanish food expert Janet Mendel. So why not give Janet Mendel’s recipe a go? It’s easy, nutritious, and a true taste of Spain… More →

Tomatoes, home grown in Andalucia, Spain. © Michelle Chaplow

Hot Gazpacho

In a soup pan combine the onion, pepper, tomatoes, garlic and oil and let them stew for 10 minutes. Add the paprika, cumin, pepper and salt and the water or stock. Bring to a boil and cook for 10… More →

Summer just isn´t summer without gazpacho

Recipes