Andalusian Gazpacho Recipe
Traditional garnished
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Ingredients
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Gazpacho Base
Garnish / Toppings
Method
Gazpacho Base
- 1
Prepare vegetables
Core and quarter the tomatoes. Peel, seed, and roughly chop the cucumber (reserve 1/4 cup finely diced for garnish). Seed and chop the red bell pepper, and chop the onion. Peel the garlic clove.
- 2
Blend base
In a blender or food processor, combine the tomatoes, chopped red bell pepper, chopped cucumber (except reserved garnish), chopped onion, and garlic. Pulse a few times to break down, then blend on high until very smooth, about 60–90 seconds. If your blender is small, work in two batches.
- 3
Emulsify and season
With the blender running on low, drizzle in 3 tablespoons of extra-virgin olive oil to emulsify. Add 2 teaspoons sherry vinegar, 1/2 cup cold water, 1 teaspoon coarse salt, and 1/4 teaspoon freshly ground black pepper. Blend another 15–20 seconds to combine and adjust texture — add up to another 2–4 tablespoons (30–60 ml) cold water if you prefer a thinner soup.
- 4
Taste and chill
Taste and adjust seasoning: add more salt or vinegar a 1/4 teaspoon at a time to balance acidity. Transfer the gazpacho to a covered container and chill in the refrigerator for at least 1 hour (ideally 2–4 hours) to let flavors meld. For a very smooth restaurant-style soup, pass the chilled gazpacho through a fine mesh sieve before chilling.
Garnish / Toppings
- 5
Prepare garnish
While the soup chills (or just before serving), finely dice the reserved 1/4 cup cucumber, 2 tablespoons red bell pepper, 2 tablespoons ripe tomato, and 2 tablespoons stale bread (if using). Place in a small bowl and toss lightly with 1 teaspoon extra-virgin olive oil and a pinch of salt.
- 6
Assemble and serve
Ladle the chilled gazpacho into chilled bowls. Spoon a tablespoon or two of the diced vegetable-and-bread garnish into the center of each bowl. Drizzle a little extra-virgin olive oil over each serving, sprinkle a pinch of smoked paprika if using, and top with fresh basil or parsley leaves. Serve immediately, keeping remaining gazpacho chilled. Gazpacho will keep in the refrigerator for up to 3 days; stir or re-blend briefly before serving if it separates.