📝 About This Recipe
Hailing from the rolling hills of southern Spain, this authentic Gazpacho Andaluz is a vibrant celebration of peak-summer produce. Unlike chunky versions, this traditional recipe uses high-quality olive oil and a touch of bread to create a silky, emulsified texture that is incredibly refreshing. It’s a cooling, nutrient-dense masterpiece that captures the essence of the Mediterranean sun in every spoonful.
🥗 Ingredients
The Base Vegetables
- 2 lbs Roma or Plum Tomatoes (very ripe, cored and roughly chopped)
- 1 Green Italian Frying Pepper (Cubanelle) (seeded and chopped)
- 1/2 large English Cucumber (peeled and chopped)
- 1/2 Small White Onion (peeled and chopped)
- 1-2 Garlic Cloves (germ removed for a milder flavor)
The Emulsion and Seasoning
- 1 slice Stale White Bread (crusts removed, torn into pieces)
- 1/2 cup Extra Virgin Olive Oil (use high-quality Spanish oil like Picual or Arbequina)
- 2-3 tablespoons Sherry Vinegar (Vinagre de Jerez) (adjust to taste for acidity)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/4 cup Cold Water (optional, to adjust consistency)
Traditional Garnishes
- 1 Hard-boiled Egg (finely minced)
- 2 slices Serrano Ham (finely diced)
- 2 tablespoons Reserved Cucumber (finely diced)
- 2 tablespoons Reserved Green Pepper (finely diced)
- 1/4 cup Croutons (fried in olive oil)
👨🍳 Instructions
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1
Place the torn bread in a small bowl and drizzle with a tablespoon of water and a splash of the vinegar to soften it while you prep the vegetables.
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2
Core the tomatoes and cut them into large chunks. If your tomatoes are not deeply red and juicy, the soup will lack color and depth.
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3
Peel the cucumber, remove the seeds if they are large, and chop into chunks. Seed the green pepper and chop it similarly.
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4
In a high-speed blender, combine the tomatoes, peppers, cucumber, onion, and garlic. Work in batches if necessary to avoid overfilling.
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5
Add the soaked bread and the salt to the blender. Blend on high speed for at least 2 minutes until the mixture is completely liquefied.
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6
With the blender running on a medium-low speed, slowly stream in the extra virgin olive oil. This creates an emulsion, turning the soup from bright red to a beautiful creamy orange-pink.
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7
Add the sherry vinegar and pulse to combine. Taste the mixture; it should be bright and zesty. Add more salt or vinegar if needed.
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8
For a truly professional, silky texture, pass the mixture through a fine-mesh sieve (chinoise) into a large glass pitcher, using the back of a ladle to push it through. Discard any remaining skins or seeds.
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9
Cover the pitcher and refrigerate for at least 2 hours, though 4 hours or overnight is best. Gazpacho must be served ice-cold to be authentic.
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10
While the soup chills, finely dice your garnishes: the egg, ham, and reserved vegetables. Keep them in separate small bowls.
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11
Just before serving, give the gazpacho a quick stir. If it has thickened too much, whisk in a tablespoon or two of ice-cold water.
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12
Pour the chilled soup into chilled bowls or glasses. Drizzle with a few drops of olive oil and let guests add their own garnishes at the table.
💡 Chef's Tips
Use the highest quality olive oil you can find; since there is no cooking, the flavor of the oil will shine through. If your tomatoes aren't perfectly ripe, add a teaspoon of tomato paste or a pinch of sugar to boost the umami and sweetness. Never skip the straining step; the difference between a 'puree' and a 'velvety cream' lies entirely in the fine-mesh sieve. Always remove the 'germ' (the green center) from the garlic cloves to prevent a harsh, bitter aftertaste that lingers. For an extra-cold experience, serve the gazpacho in bowls nested inside larger bowls filled with crushed ice.
🍽️ Serving Suggestions
Serve in small glass tumblers as a refreshing 'tapa' or welcome drink for a summer party. Pair with a crisp, dry Manzanilla Sherry or a chilled Spanish Rosado wine. Accompany with crusty sourdough bread or 'picos' (small Spanish breadsticks) for added crunch. Serve alongside a platter of salty Manchego cheese and Marcona almonds for a complete Andalusian spread. Add a few small cooked shrimp or grilled scallops on top for a more substantial first course.