Gazpacho Recipe: The Classic Andalusian Cold Soup

Gazpacho is the taste of an Andalusian summer — a chilled, blended soup of raw vegetables, bright with sherry vinegar and made silky with good olive oil. There's no cooking at all; the quality of your tomatoes and oil is everything.

Cuisine: Spanish · Serves: 4-6 servings · Prep: 20m · Cook: 0m

Ingredients

• 1kg very ripe tomatoes, roughly chopped
• 1 cucumber, peeled
• 1 green pepper, deseeded
• 1 garlic clove
• 50g stale rustic bread, soaked in water
• 60ml extra virgin olive oil, plus more to serve
• 2 tbsp sherry vinegar
• Salt, and cold water to loosen

Method

1. Put the tomatoes, cucumber, green pepper, garlic and soaked bread into a blender.
2. Blend until smooth, then add the olive oil and sherry vinegar and blend again until silky and emulsified.
3. Season with salt and loosen with a little cold water to your preferred consistency.
4. Chill for at least 2 hours. Serve cold, drizzled with more olive oil and topped with diced vegetables and croutons.

A finishing oil makes gazpacho sing — try a soft Arbequina from our Spanish olive oil collection.