Gazpacho Andaluz (Chilled Tomato Soup)
Andalusia's summer staple: ripe tomatoes, cucumber, green pepper and garlic blended with sherry vinegar, olive oil and a little bread into a silky, refreshing cold soup. No cooking — just good tomatoes and a cold fridge.
Servings
Ingredients
Nutrition
Per serving
Steps
Soak the bread
Tear the bread into pieces, put it in a small bowl and pour the water over it. Let it sit for about 5 minutes, then squeeze out the extra water with your hands.
- 50g day-old bread
- 50ml water for soaking
✅ Done when: the bread is soft all the way through and feels damp, not wet, when squeezed
Blend the vegetables
Put the tomatoes, cucumber, pepper, garlic, soaked bread, vinegar and salt in a blender. Blend on high speed for about 2 minutes, stopping once to scrape down the sides.
- 1kg tomatoes
- 1 cucumber
- 1 green pepper
- 1 clove garlic
- 50g (soaked) bread
- 2 tbsp
- 1 tsp salt
✅ Done when: the mixture is completely smooth, with no visible pieces of skin or pepper
Add the olive oil
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Strain
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Chill
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Serve
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Soak the bread
Tear the bread into pieces, put it in a small bowl and pour the water over it. Let it sit for about 5 minutes, then squeeze out the extra water with your hands.
- 50g day-old bread
- 50ml water for soaking
✅ Done when: the bread is soft all the way through and feels damp, not wet, when squeezed
Blend the vegetables
Put the tomatoes, cucumber, pepper, garlic, soaked bread, vinegar and salt in a blender. Blend on high speed for about 2 minutes, stopping once to scrape down the sides.
- 1kg tomatoes
- 1 cucumber
- 1 green pepper
- 1 clove garlic
- 50g (soaked) bread
- 2 tbsp
- 1 tsp salt
✅ Done when: the mixture is completely smooth, with no visible pieces of skin or pepper
Add the olive oil
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Strain
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Chill
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Serve
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The Story Behind the Dish
Gazpacho began as a humble soup of bread, garlic, oil, vinegar and water, eaten by farm labourers in the Andalusian heat. Tomatoes and peppers from the Americas were added over time, and by the 19th century the red gazpacho we know today was established.
It was traditionally pounded by hand in a large wooden or clay bowl called a dornillo.
⭐ Why It's Famous
It's summer in a glass — cooling, nourishing and tasting purely of ripe vegetables.
💡 Fun Fact
In Andalusian homes gazpacho is often kept in a jug in the fridge all summer and drunk straight from a glass.
Andalusia, Spain
37.39°N, -5.98°W
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