Gazpacho Andaluz (Spanish Cold Tomato Soup)

Chilled tomato and vegetable soup, refreshing and light, perfect for summer.

Ingredients (Serves 4–6)

• 1 kg ripe tomatoes, peeled and chopped

• 1 small cucumber, peeled and chopped

• 1 red bell pepper, chopped

• 1 small onion, chopped

• 1–2 garlic cloves, minced

• 50 ml extra virgin olive oil

• 20 ml sherry vinegar or red wine vinegar

• 1 slice of bread (optional, for thickness)

• Salt, to taste

• Cold water, as needed

Optional garnishes:

• Diced cucumber, bell pepper, or tomato

• Croutons

• Hard-boiled egg

Preparation

1. Blend vegetables:

   • In a blender, combine tomatoes, cucumber, bell pepper, onion, and garlic.

   • Blend until smooth.

2. Add oil and vinegar:

   • With the blender running, slowly add olive oil and vinegar.

   • Add bread if using, and blend again for a creamy texture.

3. Adjust consistency and season:

   • Add cold water gradually until desired consistency is reached.

   • Season with salt to taste.

4. Chill:

   • Refrigerate gazpacho for at least 2 hours before serving.

5. Serve:

   • Pour into bowls or glasses.

   • Garnish with diced vegetables, croutons, or hard-boiled egg if desired.

Serving Suggestions

• Serve as a starter or light meal during summer.

• Pair with crusty bread or Spanish tapas.

• Ideal for refreshing lunch or picnic.