This Andalusian Gazpacho will take you straight to southern Spain! I picture this refreshing and vegan-chilled soup served in shot glasses as an amuse bouche or a light meal on a hot day.
I learned to make this recipe while traveling in Andalusia and it’s become a MUST during heatwaves. Andalusian Gazpacho is typically served in a glass across southern Spain but you can certainly use a bowl.
This Andalusian Gazpacho can be stored in an airtight container in the fridge for up to 3 days.
RIGHT: After the sun shower in Granada we were blessed with a rainbow.
- 2 large bowl
- 1 wooden spoon
- 1 strainer
- 1 rimmed baking sheet
- 1 blender high powered
- 3 lbs tomatoes must be super ripe; cored and cut into rough 1 inch chunks
- ½ English cucumber peeled, seeded, and cut into rough 1 inch chunks
- 1 red onion small-sized onion; peeled and cut into rough 1 inch chunks
- 1 bell pepper red or green; cored, seeded, and cut into rough 1 inch chunks
- 2 garlic cloves peeled and smashed
- 1 ½ tsp kosher salt plus more to taste
- 3 slices white sandwich french or Italian bread crust removed, torn into rough 1 inch pieces.
- 1 cup extra-virgin olive oil plus more for serving
- 2 tbsp sherry vinegar plus more for serving; may sub red wine vinegar
- 2 tbsp fresh chives sliced; for serving
- freshly ground pepper
- In a large bowl combine: tomatoes, cucumber, bell pepper, red onion, garlic, and mix thoroughly. Let this sit at room temperature for 30 minutes.
- Drain juices into a large bowl and add the bread to the juices.
- Transfer the drained veggies to a rimmed baking sheet and place in the freezer until veggies are frozen, about 30-45 minutes.
- Remove veggies from the freezer and allow to sit at room temperature until mostly thawed, about 30 minutes. Transfer veggies and all their juices from the pan to a bowl with soaked bread.
- This recipe needs to be divided and blended in 2 batches. Blend ½ of the veggies, juice and bread mix at high speed, slowly drizzling ½ cup extra virgin olive oil and 1 tablespoon sherry vinegar onto the blender. Repeat this process with remaining ingredients.
- Strain soup through a fine mesh strainer into a large bowl. Let soup chill in the fridge for a few hours to let the flavors marry.
- Serve with a drizzle of sherry vinegar, extra-virgin olive oil, and chives.
- This Gazpacho can be stored in an airtight container in the fridge for up to 3 days.