Chilled Gazpacho Soup Recipe - Receta de Gazpacho Andaluz

  • 2 lbs of ripe tomatoes, chopped
  • 1 small green pepper, deseeded and chopped
  • 1 small red pepper, deseeded and chopped
  • 1 small cucumber, peeled and chopped
  • 1 medium Vidalia onion, peeled and chopped (optional)
  • 3 cloves of fresh garlic, chopped or 5 cloves jarred sweet white garlic, very finely minced
  • 1/2 cup extra virgin olive oil
  • 4 tbsp sherry vinegar (or 6 tbsp red wine vinegar)
  • 1 cup of bread from a  Galician barra or a baguette, torn into small pieces
  • 1 cup ice cold water
  • 1 tsp sugar
  • Salt and black pepper to taste
  • Diced red or yellow bell pepper for garnish

STEP 1

Working in batches, combine the tomatoes, peppers, cucumber, onion (if using), garlic, olive oil, sugar, vinegar and bread in a blender or food processor. Blend until very smooth.  

STEP 2

Strain into a bowl using a fine mesh strainer, pressing to extract as much liquid and pulp as possible. Stir in ice water to your desired consistency and add salt and black pepper to taste. Adjust vinegar level as needed.  

STEP 3

Refrigerate for three hours or preferably overnight. Serve in small bowls with diced red and green pepper garnish. 

For a delightful, light, summer lunch pair with bocadillo sandwiches, banderillas and a pitcher of homemade sangría!