Recipe: Andalusian Gazpacho

Jun 23, 2025Jeanlouise Conaway

Andalusian Gazpacho

Serves 6

Ingredients:

Tomato, chopped	3 lbs (6-7 medium)
White bread, torn into 1" pieces	6 oz/ 170g
Cucumber – peeled, seeded, chopped	½ lb (1 medium)
Red bell pepper – seeded, chopped	1 medium
Red onion – chopped	½ lb (½ medium or 1 small)
Garlic	1 clove
Olive oil	1 cup
Sherry vinegar	¼ cup
Salt	1 Tbs
Pepper	to taste

Directions:

In a large bowl, combine all ingredients until they are evenly incorporated.

Transfer half of the contents to a blender.

Blend until completely smooth, about 3 minutes.

Press mixture through a fine-mesh strainer into a large bowl. Repeat with remaining soup.

Season soup with more salt, pepper, and vinegar as desired.

Garnish with olive oil, croutons, jamon serrano or chopped hard boiled eggs.

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