📝 About This Recipe
Transport yourself to the rolling hills of Seville with this authentic, silky-smooth Andalusian Gazpacho. Unlike chunky vegetable soups, this traditional version is emulsified with high-quality olive oil and soaked crusty bread to create a luxurious, creamy texture that feels incredibly hearty. It is a vibrant celebration of peak-summer produce, offering a perfect balance of acidity, sweetness, and savory depth.
🥗 Ingredients
The Vegetable Base
- 2.5 pounds Roma or Heirloom Tomatoes (very ripe, cored and roughly chopped)
- 1 large English Cucumber (partially peeled and chopped)
- 1 Green Italian Frying Pepper (Cubanelle) (seeded and chopped)
- 1/2 Red Bell Pepper (seeded and chopped)
- 1/2 Small White Onion (peeled and chopped)
- 2 cloves Garlic Cloves (germ removed for a milder flavor)
The Emulsion and Seasoning
- 2 ounces Stale Crusty Bread (crust removed, roughly torn (about 1 cup))
- 1/2 cup Extra Virgin Olive Oil (Spanish Picual or Arbequina recommended)
- 2-3 tablespoons Sherry Vinegar (Vinagre de Jerez) (adjust to taste)
- 2 teaspoons Kosher Salt (or more to taste)
- 1/4 teaspoon Cumin (optional, for authentic earthy depth)
- 1/4 cup Cold Water (only if needed for consistency)
For Garnish
- 2 Hard-boiled Eggs (finely diced)
- 2 ounces Serrano Ham (Jamón) (finely minced)
- 2 tablespoons Reserved Cucumber and Pepper (finely diced)
- 1 drizzle Extra Virgin Olive Oil (for finishing)
👨🍳 Instructions
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1
Place the torn bread in a small bowl and drizzle with a little water and a tablespoon of the sherry vinegar. Let it soak for 5 minutes until softened.
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2
In a large mixing bowl, combine the chopped tomatoes, cucumber, peppers, onion, and garlic. Toss them with the salt and the remaining vinegar.
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3
Add the soaked bread to the vegetable mixture. If you have time, let this sit for 30 minutes at room temperature to allow the salt to draw out the juices.
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4
Transfer half of the mixture into a high-speed blender. Blend on high until completely liquefied and smooth.
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5
While the blender is running on a medium-low speed, slowly stream in half of the extra virgin olive oil. This creates the signature orange-pink emulsion.
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6
Pour the first batch into a large pitcher or bowl and repeat the process with the remaining vegetables and olive oil.
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7
For a truly professional, silky texture, pass the blended soup through a fine-mesh sieve (chinoise), using the back of a ladle to push the liquid through. Discard the remaining skins and seeds.
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8
Taste the gazpacho. It should be bright and zingy. Add more salt or vinegar if the flavors feel flat.
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9
Cover and refrigerate for at least 2 hours, or ideally 4, until thoroughly chilled. Gazpacho must be served ice-cold to be authentic.
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10
Just before serving, give the soup a quick whisk as it may settle. If it is too thick, stir in a splash of cold water.
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11
Pour the soup into chilled bowls or glass tumblers.
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12
Garnish each serving with a sprinkle of diced egg, ham, and vegetables, and finish with a final swirl of premium olive oil.
💡 Chef's Tips
Use the ripest tomatoes you can find; if they aren't sweet, add a pinch of sugar to balance the acidity. Don't skip the bread—it provides the 'hearty' body that distinguishes Andalusian gazpacho from a simple vegetable juice. Removing the 'germ' (the green sprout) from the center of the garlic cloves prevents a harsh, bitter aftertaste. Always use Sherry Vinegar (Jerez) if possible; its complex, woody notes are essential to the flavor profile. For an ultra-creamy finish, emulsify the oil slowly like you would for a mayonnaise.
🍽️ Serving Suggestions
Serve in chilled glass tumblers for a traditional Spanish 'tapa' feel. Pair with a plate of crusty sourdough or warm focaccia for dipping. Accompanied by a glass of chilled Fino or Manzanilla sherry. Top with a few toasted marcona almonds for an extra crunch. Serve alongside grilled shrimp skewers for a complete, light dinner.