Spanish Gazpacho Andaluz
A silky chilled Andalusian soup of ripe tomatoes, cucumber, pepper, olive oil, sherry vinegar, and bread.
Equipment
- Blender
- Fine-mesh strainer
- Small bowl
- Pitcher
- Ladle
Ingredients
Gazpacho
- 2 lb ripe tomatoes roughly chopped
- 1 medium English cucumber peeled and chopped
- 1 medium red bell pepper seeded and chopped
- 1/2 medium yellow onion chopped
- 1 clove garlic
- 1 cup day-old crustless bread torn into pieces
- 1/4 cup extra-virgin olive oil plus more for serving
- 2 tbsp sherry vinegar
- 1/2 cup cold water plus more to adjust
Garnish
- 1/2 medium cucumber finely diced
- 1/2 medium red bell pepper finely diced
- 2 tbsp flat-leaf parsley chopped
Instructions
Soak and blend:
- Place the bread in a small bowl with the cold water and let it soften for 5 minutes.
- Add the tomatoes, cucumber, bell pepper, onion, garlic, soaked bread, vinegar, and a pinch of salt to a blender.
- Blend until very smooth, then slowly stream in the olive oil while blending to create a silky texture.
Strain and chill:
- Pass the soup through a fine-mesh strainer into a pitcher, pressing gently on the solids.
- Taste and adjust with more vinegar, salt, or cold water until balanced and pourable.
- Cover and refrigerate for at least 2 hours.
Serve:
- Stir the gazpacho and pour into chilled bowls.
- Top with diced cucumber, pepper, parsley, and a drizzle of olive oil.
- Serve cold with toasted bread.
Notes
- Use the ripest tomatoes available because their flavor carries the soup.
- For a rustic version, skip straining and leave the texture slightly textured.
- Chill the serving bowls for 15 minutes for an especially refreshing presentation.
Nutrition
Calories: 190kcalCarbohydrates: 19gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 180mgFiber: 4gSugar: 8g