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Gazpacho

Name: Gazpacho
Prep time: 30 min
Total time: 150 min
Yield: 8
Ingredients: 2 kg ripe tomatoes, chopped; 2 piece small green peppers, chopped; 2 clove garlic; 100 g white country bread, soaked in water; 4 tbsp Spanish extra virgin olive oil; 1 tbsp sherry vinegar; salt; cold water, to the thickness you like; 1 piece tomato, finely chopped; 1 piece cucumber, finely chopped; 1 piece green pepper, finely chopped; 1 piece onion, finely chopped; 1 piece hard-boiled egg, chopped; bread, in small cubes

gazpacho andaluz

Andalusia's cold soup of ripe tomatoes, green pepper, garlic, bread soaked in water, olive oil and sherry vinegar, blended smooth and well chilled, with chopped vegetables and egg on the side. The recipe is from ICEX's Foods and Wines from Spain.

Editorial illustration of the documented recipe; not a photograph of a kitchen-tested result.

Servings: 8
Preparation: 30 min
Cooking: 0 min
Resting: 2 h
Total: 2 h 30
Difficulty: Easy

Equipment

Blender or food processor
Large jug; fine sieve (optional)

To drink & serve with

Jerez-Xérès-Sherry
ICEX's wine note: vinegar makes gazpacho hard to match, and the only real option is a dry Oloroso sherry.

Substitutions

Bread (gluten-free) → Leave it out; the soup is thinner. Add a little more oil.
Sherry vinegar → Good red or white wine vinegar.

Common mistakes

Using pale, under-ripe tomatoes: they make a thin, sour soup.
Serving it only cool rather than cold.

Storage & reheating

Keeps 2–3 days covered in the fridge. Stir before serving.

Safety

Contains gluten (bread) and sulphites (vinegar); the egg garnish adds egg. Without the egg it is vegan.

Allergens

Gluten · Sulphites · Egg

Check labels: stock, bacon and sauces can contain further allergens.

Dietary

vegetarian

Andalusia's cold soup

ICEX calls gazpacho the best known of the Andalusian cold soups. SBS adds that it is a summer dish of southern Spain, eaten when tomatoes are at their best and a cold soup is welcome in the heat.

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Bread, oil and a blender

Traditionally the ingredients were crushed by hand; today a blender does it. Soaked bread is the thickener: blended with the oil, it holds the soup together. ICEX chills it for two hours and serves the chopped vegetables, egg and bread separately so each person garnishes their own bowl.

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