Spanish & Portuguese · Lunch · Dinner · Snack
Gazpacho
Gazpacho andaluz
A chilled, bright Andalusian soup of ripe tomatoes, crisp cucumber and sweet pepper, blended smooth with a little olive oil and sherry vinegar. Refreshing, light and full of summer flavour.
- Prep
- 80 min
- Cook
- No cooking
- Total
- 80 min
- Serves
- 4
Calories come from: Carbs 42% · Fat 49% · Protein 9%
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Ingredients
For 4 servings- 6 large (about 1 kg)ripe tomatoes
- 1 medium200 gcucumber
- 1 medium120 ggreen bell pepper
- 1/4 small40 gred onion
- 1 clovegarlic
- 1 slice30 gstale whole-wheat bread (optional)
- 2 tbsp27 gextra virgin olive oil
- 2 tbsp30 gsherry vinegar
- 1 tsp6 gsalt
- 1/2 cup120 gcold water
Steps
- 1
If using the bread, tear it into pieces and soak it in the cold water for 5 minutes.
- 2
Core the tomatoes and cut them into rough chunks.
- 3
Cut off a small piece of cucumber and a little green pepper, dice them finely and set aside for garnish.
- 4
Peel the rest of the cucumber and chop it roughly.
- 5
Seed the rest of the green pepper and chop it roughly.
- 6
Roughly chop the red onion and peel the garlic.
- 7
Put the tomatoes, cucumber, pepper, onion and garlic in a blender with the water (and soaked bread, if using).
- 8
Add the sherry vinegar and salt, then blend until very smooth.
- 9
With the blender running, drizzle in the olive oil until the soup turns creamy.
- 10
Taste and adjust with a little more salt or vinegar if needed.
- 11
For a silkier texture, press the soup through a sieve.
- 12
Cover and chill in the fridge for at least 1 hour until very cold.
- 13
Stir, ladle into bowls and top with the reserved diced cucumber and pepper.
Swaps, storage and make-ahead
Swaps
- Leave out the bread to make it gluten-free, or use a bread labelled gluten-free if you still want the thicker texture.
- Swap the green bell pepper for a red bell pepper for a sweeter, less grassy flavour and a brighter red colour.
- Use red wine vinegar instead of sherry vinegar if sherry vinegar is hard to find.
- For a lighter version, cut the olive oil to 1 tablespoon; the soup will be a little thinner and less creamy.
Storage
Keep leftovers covered in the fridge for up to 3 days and stir well before serving, as it may separate. Freezing is not recommended because the texture turns watery once thawed.
Make ahead
Make the gazpacho up to a day ahead and keep it covered in the fridge, where the flavours deepen as it chills. Dice the cucumber and pepper garnish shortly before serving so it stays crisp.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (387 g) | Per 100 g | |
|---|---|---|
| Calories | 125 kcal | 32 kcal |
| Protein | 2.9 g | 0.7 g |
| Carbohydrates | 14.3 g | 3.7 g |
| of which sugars | 8.7 g | 2.2 g |
| Fiber | 4 g | 1 g |
| Fat | 7.4 g | 1.9 g |
| of which saturated | 1 g | 0.3 g |
| Sodium | 599 mg | 155 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
