Andalusian Gazpacho
The cold soup from Andalusia: ripe tomatoes, cucumber, bell pepper, and olive oil, blended without cooking.
Gazpacho comes from Andalusia, where this cold soup is drunk on the hottest days. It requires no cooking: everything relies on the quality of the tomatoes, very ripe and fragrant, and on good olive oil. Stale bread gives it its velvety and creamy texture.
VeganDairy-freeHalalLow-carb

Step-by-step method
0 / 4 steps done-
Soak the bread for 5 minutes in a little cold water, then squeeze it out.
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Chop the tomatoes, cucumber, and bell pepper into pieces. Remove the germ from the garlic.
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Blend the vegetables, garlic, bread, vinegar, and salt until very smooth. With the blender running, drizzle in the olive oil to emulsify.
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Pass through a fine mesh strainer if desired, taste, and adjust the salt or vinegar. Cover and refrigerate for at least 2 hours. Serve very cold, with a drizzle of olive oil.
Nutrition 220 kcal
of which sugars 9 g • of which saturated 2 g
Per serving, approximate values.
Allergens
Wheat (gluten)
Always check the labels of the products you buy.
Tips and variations
- Salmorejo: double the bread, omit the cucumber and bell pepper, and serve thicker with diced ham and hard-boiled egg.
- Garnishes: finely diced cucumber, bell pepper, onion, and croutons toasted in olive oil, served on the side.
Storing and reheating
Keeps for 3 days in the refrigerator in a sealed bottle. Shake or stir before serving. Does not freeze well: the emulsion will separate.
Equipment
Blender or immersion blender, fine mesh strainer
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Questions
Can you make gazpacho without bread?
Yes, it will just be thinner. Add a little more olive oil to maintain a velvety texture.
Do you have to strain gazpacho?
It is not mandatory, but passing it through a sieve removes skins and seeds, yielding a very smooth gazpacho, just like in Andalusia.
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