About this Dish
Andalusia's cold tomato soup — blended raw tomatoes, cucumber, peppers, garlic, olive oil and sherry vinegar served ice cold. Born of necessity in the scorching Andalusian summer, it is now considered one of the world's great soups. The quality of the tomatoes is everything.
IngredientsServes 4
🍅Ripe plum tomatoes, 1kg roughly chopped
🥒Cucumber, 1 medium, peeled and roughly chopped
🫑Red bell pepper, 1 large, deseeded and roughly chopped
🧄Garlic, 2 cloves, peeled
🧅Red onion, half, roughly chopped
🍞Stale white bread, 2 thick slices, crusts removed
🫒Extra virgin olive oil, 80ml, plus extra to serve
🍶Sherry vinegar, 3 tablespoons
🧂Flaky sea salt, 1 teaspoon, plus more to taste
🌶️Tabasco or cayenne pepper, a few drops or a small pinch, to taste
Method
1
Tear the bread into chunks and soak in a bowl of cold water for 10 minutes, then squeeze out the excess water with your hands. This gives the gazpacho its characteristic silky body.2
Place the tomatoes, cucumber, red pepper, garlic, red onion, and soaked bread into a large blender. Add the sherry vinegar and a generous pinch of salt.3
Blend everything on high speed for at least 2 minutes until completely smooth. With the blender still running, slowly drizzle in the olive oil to emulsify the soup — it should turn a deeper, slightly creamy red.4
Pass the blended soup through a fine-mesh sieve, pressing firmly with the back of a spoon to extract as much liquid as possible. Discard the pulp — this step is what separates a great gazpacho from a rough one.5
Taste carefully and adjust with more salt, sherry vinegar, or a drop of Tabasco. The flavour should be bold, tangy, and bright — remember it will taste less intense once chilled.6
Transfer to a jug or container, cover, and refrigerate for at least 2 hours, ideally overnight. Cold is essential — the soup genuinely tastes better the next day as the flavours meld.7
Serve in chilled bowls or glasses with a drizzle of your best olive oil on top. Classic garnishes include tiny diced cucumber, tomato, and croutons, but a perfectly made gazpacho needs very little.User Reviews
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