Gazpacho Andaluz

An Andalusian-style chilled tomato soup blended with vegetables, bread, olive oil, and sherry vinegar.

15 min preparation + 4 hr chilling · Total: 4 hr 15 min · 4 servings

Ingredients

• 907 g ripe Roma tomatoes — Approximately 2 lb.
• 1 pc small cucumber, peeled and seeded — About 227 g before preparation.
• 1 pc medium green bell pepper
• 1 pc thick slice of white bread, crust removed
• 3 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar
• 0.5 pc small red onion
• 2 clove small garlic cloves
• 1 tsp fine sea salt
• 0.5 tsp ground black pepper
• 0.5 tsp ground cumin

Instructions

1. Wash and cut the vegetables

   Wash the tomatoes, cucumber, and pepper. Remove tomato cores. Peel and seed the cucumber; remove the pepper stem, seeds, and white ribs. Peel the onion and garlic. Cut everything into pieces that fit your blender.

   No stems, tough cores, or pepper seeds remain.

2. Soften and squeeze the bread

   Remove the crust from one thick slice of white bread. Briefly wet the bread under running drinking water until soft, then squeeze out the excess water. The damp bread will thicken the soup.

   The bread is soft and damp, not dripping.

3. Add the measured ingredients

   Put the vegetables and squeezed bread in the blender. Add 3 tbsp oil, 2 tbsp sherry vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cumin. Stay below the blender’s maximum fill line; use batches if necessary.

   The lid can close securely without overfilling.

4. Blend until smooth

   Secure the lid and blend for about 1 minute, or until the vegetables and bread are smooth. Stop and scrape down the sides only with the blender switched off. If blending in batches, combine all batches in one container.

   No large vegetable or bread pieces remain.

5. Chill thoroughly

   Cover and refrigerate for at least 4 hours, until the soup is cold throughout. This is a refrigeration stage, not a room-temperature rest. Stir after chilling because some separation is normal.

   The whole soup, not just the container, is cold.

   Minimum refrigeration: 4 hours: 14400 seconds

6. Taste cold and serve

   Taste the chilled soup with a clean spoon, then divide between four larger or six smaller bowls. Serve cold; do not simmer or reheat it.

   Smooth, cold soup with no large pieces.

Tips

• Ripe tomatoes provide the main flavour.
• The four-hour chill is included in total time.
• The white bread contains wheat/gluten; check its label for other allergens and the sherry vinegar label for sulfites if relevant.

Common mistakes

• Serving immediately after blending skips the required chilling.

Storage

Refrigerate covered at 4°C or below immediately after blending. Keep out of the refrigerator for no more than 2 hours while serving; use within 3 days and stir before serving.

Reheating

Do not reheat; serve cold.

About this recipe

Gazpacho is associated with Andalusia. This published version includes bread and a little cumin; it is not presented as the only traditional formula.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.