Enjoy a refreshing and vibrant bowl of authentic Andalusian Gazpacho, made with fresh tomatoes, cucumber, bell pepper, and olive oil. This chilled Spanish soup is perfect for hot summer days—healthy, light, and incredibly flavorful.
Wash all vegetables thoroughly. Peel and chop cucumber, chop tomatoes, pepper, and onion. Mince the garlic.
Add all vegetables (plus soaked bread if using) into a blender or food processor. Blend until smooth.
Add olive oil, vinegar, salt, and pepper. Blend again briefly to combine.
For a smoother texture, strain the soup through a fine mesh sieve or cheesecloth.
Transfer to a bowl or pitcher and refrigerate for at least 2 hours, or until very cold.
Stir well before serving. Pour into bowls and drizzle with olive oil. Garnish with finely chopped cucumber, bell pepper, or croutons if desired.
Crusty Spanish bread or baguette
Manchego cheese and olives on the side
A chilled glass of Fino sherry or Albariño wine
4 servings