Gazpacho Andaluz Recipe

Name: Gazpacho Andaluz
Prep time: 20 min
Total time: 20 min
Yield: about 4 cups
Cuisine: Spanish
Ingredients: 2 lbs ripe tomatoes, roughly chopped; 1 cucumber, peeled and roughly chopped; 1 green bell pepper, seeded and roughly chopped; 1 small red onion, roughly chopped; 2 cloves garlic, minced; 1/4 cup extra-virgin olive oil; 2 tbsp sherry vinegar; 1 tsp salt; 1/2 tsp ground cumin; 2 cups stale bread, crust removed and cubed (optional, for thickening)

Spanish · Soup · 20 min total

Gazpacho Andaluz recipe videos

A classic chilled Spanish soup made from ripe tomatoes, cucumber, bell pepper, and garlic, blended with olive oil and sherry vinegar for a refreshing summer starter.

20
min prep

4
servings

180
kcal/serving

Ingredients

2 lbs ripe tomatoes, roughly chopped
1 cucumber, peeled and roughly chopped
1 green bell pepper, seeded and roughly chopped
1 small red onion, roughly chopped
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 tbsp sherry vinegar
1 tsp salt
1/2 tsp ground cumin
2 cups stale bread, crust removed and cubed (optional, for thickening)

Instructions

In a large bowl, combine tomatoes, cucumber, bell pepper, onion, and garlic. Add bread if using.
Transfer half of the mixture to a blender. Add half the olive oil, half the vinegar, salt, and cumin. Blend until smooth.
Repeat with remaining mixture and liquids. Combine both batches in a large bowl or pitcher.
Taste and adjust seasoning with more salt or vinegar if needed. Cover and refrigerate for at least 2 hours, or overnight.
Serve cold, garnished with diced cucumber, bell pepper, and croutons if desired.

Tips

For a smoother texture, strain the soup through a fine-mesh sieve after blending.
Gazpacho keeps well in the refrigerator for up to 3 days.
Serve with a drizzle of olive oil and a sprinkle of smoked paprika.

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