Gazpacho Andalucia Recipe
Spain's famous cold soup of purée of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted Cuban croutons.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Garnish
Method
Soup Preparation
- 1
Prepare the Vegetables
Wash and chop the ripe tomatoes, cucumber, green bell pepper, and red onion into large pieces. Peel the garlic cloves.
- 2
Blend the Soup
In a blender, combine the chopped tomatoes, cucumber, green bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, and water. Blend until smooth and well combined.
- 3
Chill the Soup
Transfer the blended mixture to a bowl or container, cover, and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill.
Garnishing
- 4
- 5
Make the Croutons
Preheat the oven to 375°F (190°C). Spread the cubed Cuban bread on a baking sheet, drizzle with olive oil, and toss to coat. Bake for 10-15 minutes or until golden and crispy.
- 6
Serve
Ladle the chilled gazpacho into bowls. Top with diced vegetables and toasted croutons. Serve immediately.
