Gazpacho Andaluz (Andalusian Chilled Tomato Soup)

A refreshing chilled soup of ripe tomatoes, cucumber, pepper and garlic.

TIME BREAKDOWN
Prep: 3h 20m
Total: 3 hours 20 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 1kg ripe tomatoes, roughly chopped
  • 1 cucumber, peeled and roughly chopped
  • 1 green pepper, deseeded and roughly chopped
  • 1 clove garlic, peeled
  • 50g stale white bread, crusts removed
  • 80ml extra virgin olive oil, plus extra to serve
  • 2 tbsp sherry vinegar
  • 1 tsp salt
  • Up to 150ml cold water

Method

  1. Soak the bread in a little cold water for 5 minutes, then squeeze out the excess.

  2. Blend the tomatoes, cucumber, pepper, garlic and bread in batches in a blender until very smooth. With the motor running, slowly add the oil to make the soup creamy.

  3. Stir in the vinegar and salt and add a little cold water if the soup is too thick. Taste and adjust the seasoning.

  4. For a very smooth soup, pass through a fine sieve. Chill for at least 3 hours, then serve in cold bowls drizzled with extra olive oil.