Gazpacho Andaluz

The Cuisines of Spain
It being tomato season, I thought we’d take advantage of it and make some Gazpacho for a quick weeknight meal, and get a chance to cook a vegetarian recipe from this Spanish cookbook I got a few years back. It’s part cookbook, part guidebook for Spanish culture and food. Because of that, this is a fun book to flip through when you want to learn the origins of a particular dish, get excited about a trip abroad or learn something about how Spanish chorizo is prepared. As a reference, or when you want to find a recipe quickly, though, its less useful. Regardless, this version of gazpacho is fairly straight-forward – prep time is minimal, and as long as you’re willing to wait for the soup to chill thoroughly, this is one of the easiest recipes you’ll ever make.

Gazpacho Andaluz

Gazpacho Andaluz

Serves 4
Prep time: 20 minutes
Total time:  4 hours

  • 6 tomatoes, coarsely chopped
  • 1/2 cucumber, peeled, seeded and cut into chunks
  • 2 cloves garlic, chopped
  • 1 small green bell pepper, seeded and cut into chunks
  • 1/2 cup water
  • 1/2 cup extra virgin olive oil
  • 3 Tbsp sherry vinegar
  • 1 Tbsp salt

1. In a large bowl, combine all the ingredients and mix well. Working in batches if necessary, add the tomato mixture to a blender or food processor and puree until smooth. For an especially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate. Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.

2. Just before serving, taste the soup and adjust the seasonings with salt. Ladle into chilled soup bowls and serve.

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