Gazpacho Andaluz (Spanish Chilled Tomato Soup) Recipe

Gazpacho Andaluz
Spanish Chilled Tomato Soup
Submitted By: Taz


2 lbs Tomatoes - peeled, seeded, and chopped*
2 cloves Fresh Garlic - smashed
1 Small Red OR White Onion - chopped
1 Medium Cucumber (6-8 inches long) - peeled, seeded, and chopped
1 Red Bell Pepper - cored, seeded, and chopped
1 Cup Extra Virgin Olive Oil
3 Tbs Sherry OR Red Wine Vinegar
Kosher Salt and Fresh Ground Pepper to taste
Juice of ½ Lemon
¼ tsp Ground Cumin
⅛ tsp Red Chile Pepper (Cayenne)
1 Day Old, White Baguette - interior ONLY; remove the crust and tear into small pieces 
Chopped Vegetables: Ripe Tomato (seeded), Red Bell Pepper, Cucumber, Chives
Chopped Green Apple
Micro Greens

  1. Score an 'X' on the bottom of each tomato - Bring a medium saucepan of water to a boil over high heat - Once water reaches boil remove from heat and place the tomatoes into the hot water - Allow tomatoes to sit in the hot bath for 1 minute - Carefully remove the tomatoes and rub off the skins
  2. Halve the tomatoes, remove the core, and scrape out the seeds with your finger - Chop the remaining flesh and transfer to a blender or food processor
  3. Soak your bread (if using) in a little water to soften - Remove from water and squeeze out as much water as possible - Transfer to blender or food processor
  4. Add garlic, cucumber, onion, bell pepper, vinegar, and lemon juice to the blender or food processor and blend until smooth
  5. At this point you have to make a choice: You can strain the mixture through a fine mesh sieve (this results in a very smooth soup) and return to the blender or food processor OR you can leave as is if you want a slightly 'chunky' gazpacho - Your choice
  6. While blender or food processor is running - Drizzle the olive oil in until completely incorporated
  7. Give the soup a taste and add salt and pepper to taste (apx 2 tsp salt and 1 tsp pepper) - Add cumin and red chile pepper (if using) - Pulse a couple of times to incorporate - Taste and adjust flavor to your liking with additional vinegar, lemon juice, salt, pepper, or optional ingredients
  8. Transfer soup to a non-reactive container, cover, and allow to chill in the refrigerator for a minimum of 1 hour for flavors to meld
  9. Serve chilled with desired optional garnish - For a picnic basket, transport the soup in a thermos or other sealed container and serve in glasses (transport desired garnish in separate sealed containers)
*You can substitute 2 lbs of Canned Whole Peeled Tomatoes if you wish - Strain the canned
  tomatoes over a bowl to reserve their liquid - Place tomatoes in a salad spinner and break
  them open (tear into about 4 pieces each) and give the tomatoes a spin! This will separate out
  the seeds... Strain the liquid into the bowl of juice to remove the seeds and use the flesh and
  strained liquid for the recipe

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