Gazpacho de Andaluz


Put all of summer’s bounty into a chilled bowl of Gazpacho


  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1/2 medium cucumber, (use about 6″ (15cm), peeled, chopped
  • 45 tomatoes, not peeled, chopped
  • 1 red onion, peeled, chopped
  • 4 cloves garlic, peeled, chopped
  • 1 tsp sherry vinegar
  • 1 tbs dry sherry
  • 1 cup (225gr) tomato juice
  • 2 tbs olive oil  drizzled on top


  • Remove 1 heaping tbs of the cucumber, onion, both peppers, and 2 tbs of the tomato for garnish. 
  • Chop a bit more finely to be used for the garnish.
  • Put the rest of the vegetables along with the remaining ingredients into a blender and purée until very smooth.
  • Taste and add salt, pepper, a bit more vinegar or sherry as desired.
  • Chill.
  • Serve with the reserved chopped vegetables and olive oil on the side as garnish to be added by each diner.


No cooking required for this classic summer soup. The recipe doubles or triples easily and can be made in advance. It keeps well for 2 – 3 days.


Keywords: gazpacho, chilled soup

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