Gazpacho Andaluz (Cold Tomato Soup)
From: Spain
Servings:
4-6
Difficulty:
Medium
Ingredients
- 1kg very ripe tomatoes, quartered
- ½ red bell pepper, deseeded and diced
- ½ green bell pepper, deseeded and diced
- 1 medium cucumber, peeled, deseeded, and diced
- 2 cloves garlic, peeled and crushed
- 6-8 tbsp extra virgin olive oil
- 4-5 tbsp sherry vinegar or red wine vinegar
- ¼ cup cold water (or more to desired consistency)
- Salt and freshly ground black pepper to taste
- 2-4 slices stale white bread, crusts removed (optional, for creamier texture)
- For garnish: finely diced cucumber, tomato, bell pepper, red onion, croutons, fresh basil or parsley
Instructions
- 1. If using bread, soak briefly in water or tomato juice. Squeeze out excess liquid.
- 2. Roughly chop tomatoes, peppers, cucumber, and garlic.
- 3. Place all vegetables and bread (if using) into a blender in batches.
- 4. Add salt and pepper. Blend until completely smooth.
- 5. With the blender running on medium-low speed, slowly drizzle in olive oil until fully incorporated and slightly creamy.
- 6. Add sherry vinegar slowly, blending until well combined.
- 7. Transfer to a large bowl. Thin with cold water to reach desired consistency (gazpacho should be pourable but thick).
- 8. Taste and adjust seasoning: more salt, vinegar for tang, or oil for richness.
- 9. Chill thoroughly in the refrigerator for at least 1-2 hours (ideally 4 hours).
- 10. Serve very cold in bowls or glasses.
- 11. Garnish with: finely diced vegetables, croutons, fresh herbs, or a drizzle of olive oil.
- 12. Let guests adjust with extra salt, vinegar, olive oil, and ice according to their preference.