Andalusian gazpacho
Spain's summer soup: ripe tomatoes, pepper, cucumber, garlic, bread, extra virgin olive oil and vinegar, blended and served ice-cold in a bowl or glass, with diced vegetables and croutons on the side.
- 1 h 15Time
- 24 minHands-on
- 4Portions
- ≈ €1.20per portion
- 360kcal per portion
Ingredients for 4 portions
- 1 kgTomato, ripe
- 1Cucumber, peeled
- 2Italian green peppers
- 1 cloveGarlic
- 50 gBread, day-old
- 2 tbspVinegar
- 100 mlOlive oil
- ≈ 150 mlWater, cold
- to tasteSalt
On the side
- ½Yellow onion
- 50 gCroutons
Method
- Roughly chop the tomatoes, half the cucumber and half the peppers, and peel the garlic.
- Put everything in a blender with the torn bread, the vinegar (sherry vinegar if you have it) and some salt, and blend until very smooth.
- With the motor running, pour in the extra virgin olive oil in a thin stream until the gazpacho turns creamy and orange. Add the cold water to thin it to your liking.
- Pass it through a sieve if you want it extra smooth, adjust the salt and vinegar, then chill for at least 1 hour, until very cold.
- Meanwhile, finely dice the rest of the cucumber and pepper and the onion, and put them in small bowls with the croutons.
- Serve the gazpacho well chilled in bowls or glasses, with the garnishes on the side for everyone to add as they like.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
