Gazpacho AndaluzAndalusian Chilled Tomato Soup

Name: Gazpacho Andaluz (Andalusian Chilled Tomato Soup)
Total time: 2 h 20 min
Yield: 4
Cuisine: Spain
Ingredients: 800 g Tomato (roughly chopped); 200 g Cucumber (peeled and roughly chopped); 150 g Green Bell Pepper (roughly chopped); 80 g Onion (roughly chopped); 5 g Garlic; 100 g White Bread (torn into pieces); 60 ml Extra Virgin Olive Oil; 30 ml Sherry Vinegar; 8 g Salt; 300 ml Water (cold)

A smooth Andalusian gazpacho of ripe tomato, cucumber, pepper, bread, olive oil, vinegar, and garlic, served well chilled.

Prep

2h 20m

Cook

—

Serves

Estimated

Nutrition

Per serving

250kcal

Calories

Protein

15g

Fat

26g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Tomato (roughly chopped)
200g
Cucumber (peeled and roughly chopped)
150g
Green Bell Pepper (roughly chopped)
80g
Onion (roughly chopped)
5g
Garlic
100g
White Bread (torn into pieces)
60ml
Extra Virgin Olive Oil
30ml
Sherry Vinegar
8g
Salt
300ml
Water (cold)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Soak the white bread in the water until softened.
02
Place the tomato, cucumber, green bell pepper, onion, garlic, and soaked white bread in a blender and blend until very smooth.
03
With the blender running, drizzle in the extra virgin olive oil so the soup emulsifies and becomes silky.
04
Add the sherry vinegar and salt, then blend again and taste for balance.
05
Chill the gazpacho until thoroughly cold, about 4°C (39°F), before serving.

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