Spanish · Andalusian
Gazpacho Andaluz
Chilled Andalusian tomato and pepper soup
A smooth chilled Andalusian soup of ripe tomatoes, pepper, cucumber, garlic, bread, olive oil and sherry vinegar.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Spanish and Andalusian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Gazpacho Andaluz
Ingredients
Main
Method
- 1
Blend the tomatoes, pepper, cucumber, bread and garlic until completely smooth.
- 2
With the blender running, stream in the olive oil to emulsify the soup.
- 3
Blend in vinegar, salt and enough cold water for a pourable consistency.
- 4
Pass through a fine sieve if desired and chill thoroughly before serving.
Gazpacho Andaluz is the smooth, emulsified tomato soup of Andalusia, served deeply chilled in hot weather.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
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