Andalusian Gazpacho

Serves four.

Yields 4 cups.

To learn more, read:
Gazpacho, Three Refreshing Variations on a Cool Classic
by Leslie Revsin
from Fine Cooking
Issue 40
Last Edit Date: 7/12/2011 1:36:02 PM

I like straining this soup so it’s absolutely smooth; if you’d rather not strain it, purée it more coarsely so the soup is chunky and tiny fibers aren’t an issue. This recipe was adapted from Carmen Perujo, a home cook from Seville, who says that gazpacho used to be served as the penultimate course of the midday meal, “just before the fruit, which was always our dessert.” Nowadays, it’s often served as an appetizer.

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2 cloves garlic, sliced
1 large green bell pepper, seeded and coarsely chopped (to yield 2 cups)
1-1/2 lb. very red, ripe tomatoes (about 4 large), cut into large pieces
3-inch-long piece of baguette, sliced and dried overnight or until hard
1/2 cup good-quality extra-virgin olive oil
2 Tbs. sherry vinegar or red-wine vinegar; more to taste
2 tsp. coarse salt; more to taste
Freshly ground black pepper (optional)
1 cup peeled, diced cucumber, for garnish
1 cup diced onion, for garnish (optional)

Put the garlic, green pepper, tomatoes, bread, olive oil, vinegar, and salt in a food processor. Pulse until the ingredients begin to purée (if the bread is hard, it may bounce about and take a while to break down); continue processing until the mixture is as finea purée as possible, 3 to 5 minutes.

Pass the soup through a large fine sieve set over alarge bowl, pressing until only solids remain in the sieve; discard the solids. Stir in 1/4 to 1/2 cup water, or enough to give the soup the consistency of a thin milkshake. If you want a thicker soup, add less water, or none at all. Add more salt or vinegar to taste. Cover and refrigerate until well chilled (or serve it immediately with a few ice cubes in each bowl).

Ladle the gazpacho into chilled bowls or cups. Grind fresh pepper on top, if you want, and pass bowls of diced cucumber and onion, if using, so people can garnish their own.

nutrition information (per serving):
Size : per cup; Calories (kcal): 390; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 4; Protein (g): 4; Monounsaturated Fat (g): 21; Carbohydrates (g): 30; Polyunsaturated Fat (g): 4; Sodium (mg): 1110; Cholesterol (mg): 0; Fiber (g): 5;

Photo: Joanne McAllister Smart

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by jng000, 7/15/2012Very easy to make and delicious. I used the in-store made breadcrumbs from Whole Foods because I didn't have a baguette on hand. Used my Vitamix blender which meant it was super smooth even without straining it. Added some chopped shrimp and cilantro as garnishes to the soup. Perfect for a hot day.

by cre8tivecook, 9/9/2011I just got back from a trip to Spain, and sampled many Gazpacho recipes from tapas restaurants in the Andalusia region. This recipe stacks up very well next to authentic gazpacho, and may, in some instances, surpass what I had in Spain. One difference, though: I made the soup in my Vitamix blender, so it was exceptionally creamy and smooth. You really need to watch the proportion of onion in this recipe. You may be better off uses less, and then make adjustments as necessary.

by hcspoon, 8/24/2011Just made it with ripe tomatoes from our garden and it is fabulous! Followed the recipe exactly except that I didn't have day old bread so I ended up using a fresh one, but I don't think it mattered. So refreshing, light and easy!

by pokano, 6/26/2010This is our favorite gazpacho by far. We serve it with chopped jalapeno and white onion garnish.

by Ozziecook, 9/22/2009Superb! I come back to this recipe every summer without fail. Adding a chiffonade of basil on top, adds to the 'taste of summer'.

by champagnegirl, 10/23/2007This gazpacho is wonderful. Good tomatoes are a must. Don't even think about making this recipe with the pale, tasteless tomatoes sold in most grocery stores. I substituted a red bell pepper for the green pepper.

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