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A small bowl of vibrant orange Andalusian Gazpacho; garnished with sliced chives and a drizzle of sherry vinegar.
Sacha Hirschfeld

Andalusian Gazpacho

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 palette cleanser or a light meal on a hot day!
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Prep Time 15 minutes
Cook Time 15 minutes
Sitting/Freeze/Defrost Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8
Course: Appetizers, Soups
Cuisine: Spanish
Calories: 309
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 2 large bowl
  • 1 wooden spoon
  • 1 strainer
  • 1 rimmed baking sheet
  • 1 blender high powered

Method
 

  1. In a large bowl combine: tomatoes, cucumber, bell pepper, red onion, garlic, and mix thoroughly. Let this sit at room temperature for 30 minutes.
    Tomatoes, cucumbers, bell pepper, and onion; mixed together in a large glass bowl.
  2. Drain juices into a large bowl and add the bread to the juices.
    The strained vegetables on a baking tray, the strained vegetable juice in a bowl, and the diced bread in another bowl..
  3. Transfer the drained veggies to a rimmed baking sheet and place in the freezer until veggies are frozen, about 30-45 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with a drizzle of sherry vinegar, extra-virgin olive oil, and chives.

Notes

  • This Gazpacho can be stored in an airtight container in the fridge for up to 3 days.