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Andalusian Gazpacho

Joanne McAllister Smart

Yield: Yields 4 cups.

Servings: four.

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.


  • 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)

Nutritional Information

  • Nutritional Sample Size per cup
  • Calories (kcal) : 390
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 0
  • Sodium (mg): 1110
  • Carbohydrates (g): 30
  • Fiber (g): 5
  • Protein (g): 4


  • 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.


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Reviews (19 reviews)

  • User avater
    idahogourmet | 07/10/2019

    I make this recipe regularly. I add a small amount of onion and cucumber to the blender and top with chopped cucumber. I also add some hot sauce to spice it up. I never strain it since I make it in the Vitamix and it is so smooth and creamy. It's great to make ahead and take camping!

  • User avater
    CaseyRBinion | 05/15/2019

    This is a really wonderful delicious dish!

  • User avater
    ViolaVNegron | 05/14/2019

    I like the taste of the soup.

  • User avater
    JillianBDavis | 04/15/2019

    Tasty soup...

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