Gazpacho Andaluz . . .

The definitive Spanish chilled soup.


Serves 4


Gazpacho andaluz, the popular chilled soup that hails from Andalusia, Spain, is a zesty blend of tomatoes, cucumbers, garlic, olive oil, and vinegar that takes on a velvety texture thanks to the addition of bread. In Spain, it's generally puréed to a smoothie texture (this recipe falls in that camp), while in the United States, a chunkier version that came into vogue in the 1990s remains more common. Top the soup with minced hard-boiled egg and cured Spanish ham, or keep things vegan and sprinkle over an extra handful of crunchy chopped veggies.




1 slice country-style bread, about 1" thick, crusts removed

2 small cucumbers, peeled, seeded, and coarsely chopped

2 lb. very ripe tomatoes, seeded and coarsely chopped

1 garlic clove, peeled and chopped

2 tbsp. sherry vinegar

1⁄2 cup extra-virgin olive oil

Kosher salt



1⁄2 green pepper, seeded and finely chopped

1⁄2 cucumber, peeled, seeded, and finely chopped

1 cup ½-inch croutons

1⁄2 small white onion, peeled and finely chopped

1 small tomato, seeded and finely chopped




To a small bowl, add the bread and enough cold water to submerge. Set aside to soak for 30 minutes.


Use your hands to squeeze all of the moisture out of the bread, discarding any soaking liquid. Place the bread in the bowl of a food processor, then add the cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup cold water. Process until very smooth. Place a fine mesh strainer over a large bowl and strain the vegetable puree, pressing on the solids with the back of a wooden spoon to make a completely smooth soup. Season to taste with salt, then cover and refrigerate for at least 2 or up to 24 hours.


Serve in individual glasses, or in soup bowls with optional garnishes on the side.