Gazpacho Andaluz (Chilled Tomato Soup)
Photo: Babs Gorniak / Unsplash
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
Soak the bread in a little water until soft, then squeeze it out.
Blend the vegetables
Put the tomatoes, cucumber, pepper, garlic, bread, vinegar and salt in a blender and blend on high until completely smooth.
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
Soak the bread in a little water until soft, then squeeze it out.
Blend the vegetables
Put the tomatoes, cucumber, pepper, garlic, bread, vinegar and salt in a blender and blend on high until completely smooth.
Add the olive oil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Strain
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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