Chilled Andalusian gazpacho made with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar and olive oil.
About this Spanish recipe
Gazpacho is a chilled raw vegetable soup from Andalusia in southern Spain, made in summer when tomatoes are at their best.
Ingredients you will need
The main ingredients are ripe tomatoes, cucumber, green pepper, garlic, day-old bread, extra virgin olive oil. Exact quantities are in the recipe card below.
How long it takes
Allow 2 hr 20 min in total: 20 min of preparation and 2 hr of resting, chilling or soaking. The recipe serves 6.
Inspired by José Andrés
José Andrés has done much to popularise Spanish classics like gazpacho in the United States. This is our own version. Read our profile of José Andrés.
This is our own home-kitchen version of a classic dish. It is not José Andrés’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Andalusian Gazpacho
Ingredients
Method
- Soak the bread in a little water for 5 minutes and squeeze dry.
- Blend the tomatoes, cucumber, pepper, garlic, bread and salt until very smooth.
- With the blender running, add the olive oil and vinegar until creamy.
- Strain through a sieve for a silky texture.
- Chill for at least 2 hours.
- Serve very cold topped with diced vegetables, croutons and a drizzle of oil.
