Gazpacho Andaluz (Spanish Cold Tomato Soup) Recipe
An authentic, easy-to-make Spanish gazpacho provides a refreshing and delicious cold tomato soup.
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Instructions
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Start boiling a large pot of water and prepare an ice bath.
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Score an "X" on each tomato bottom, then blanch them in the boiling water for 1 minute before transferring to the ice bath.
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Once cool, peel the tomatoes, then halve, deseed, and coarsely chop them.
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Soak bread in a few tablespoons of water for 1 minute, then squeeze dry.
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Combine chopped tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender and blend until smooth.
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Add vinegar and pulse to incorporate; strain if a smoother texture is desired.
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Drizzle oil into the blender while running until fully incorporated.
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Pour the gazpacho into a large non-metallic bowl, season with salt, pepper, and additional vinegar, then cover and refrigerate for at least 1 hour.
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Garnish servings with diced cucumber, bell pepper, apple, croutons, or egg as desired.