Classic Andalusian Gazpacho

I lived briefly in Seville and a local showed me their grandma's method to make gazpacho. They also add a light green pepper, like a cubanelle, and also cucumber. I love the small Persian cucumber,.and I only peel half. Definitely on the pinch or two of cumin! Also I never strain, I keep it n a glass carafe in the fridge, up to 3 or 4 days. Instead of garnishing and eating like soup, I serve in a small whisky sized glass, drink to cool down. Garden ripe tomatoes are best. Tinned whole San Marzano, if you don't have tasty tomatoes. So many tomatoes in the grocery store are tasteless. Also reserva aged sherry vinegar is totally worth it!

• Anonymous

• 48706

• 6/29/2022

I have used this as my go-to gazpacho recipe for a number of years. I think it's fantastic and flavorful, and guests always rave about it. It is important to use high-quality olive oil and sherry, and very ripe tomatoes, for the best favors. In the beginning, I didn't strain it, but I've done that for some time now and it does make a difference as the skin of the tomato is not digestible. Our variations include small additions of fruit, such as peach, mango, apricot, or watermelon. And at times a little bit of peeled and cored cucumber. Also consider spicing it up with cored jalapeno(s) or serrano(s). Best to let it sit in the fridge of course at least one day for best flavor.

• Quiet Man

• Denver, CO

• 5/30/2022

This is so good! Don’t hesitate to make this soup! I followed the recipe exactly, only made some lovely croutons from some of the leftover baguette, as another person here suggested. A little olive oil, garlic and toasted them on the stove. I served the soup with the croutons, diced green and red peppers, diced and seeded cucumbers and a glass of cold white wine! Perfect for a Summer night! Thank you for sharing this recipe with everyone!

• SHalland

• Missoula, Montana

• 6/6/2019

Fantastic. I put 2/3 of the soup through the sieve and didn't strain the last third to give it a bit thicker consistency. I also ate the pulp that didn't make it through - yummy! Otherwise no changes. Everyone loved it paired with a crisp albarino.

• bluepeter800

• San Diego, CA

• 5/14/2018

I have been making this recipe for years and it only gets better-----I follow the recipe to the tee except for 1/2 the salt and to take it to another level add 1/2 jalapeño pepper. It if sublime. Easy and so good for you.

• bedeisroth

• Stuyvesant, New York

• 7/29/2017

I make this regularly using a blender, but with a couple modifications I don't trim the crust off the baguette (the blender purées it anyway), I don't add sugar -- not needed with good tomatoes. And I don't strain it. I did that the 1st time. Not only was it a lot of work but I ended up eating all the solids on the strainer. And I don't find it necessary to skin or seed the tomatoes, again the blender takes care of that and one keeps more of the nutrition. I try to use heirloom or beefsteak tomatoes or a combination of them. The riper ther better. The lighter Spanish olive oil can be found at Trader Joe's. For condiments, I like diced Persian cucumbers, the smallish sweet Italian peppers and avocado. I also offer toasted slivered almonds (just put in a pan on low heat, no need to add oil as they have enough of their own). Or, I make garlic croutons -- dice some of the remaining baguette, put in a pan with diced garlic and some olive oil and toast.

• Anonymous

• Burbank, CA

• 7/16/2017

Love it, love it, love it and so did everyone else at our Labor Day get together. . Had great farmer's market tomatoes, an excellent fruity Istrian olive oil that I brought back recently from Croatia, and s great Spanish sherry vinegar. Would only make when have fabulous tomatoes,

• Anonymous

• Downers Grove

• 9/5/2016

Forgot to mention I don't add the sugar either- don't miss it.

• adriennewright

• 7/1/2016

I could drink a gallon of this stuff. I haven't used the cumin. I don't strain it (not necessary), and I did it in a blender once when I did not have a food processor. Absolutely divine- of course, good tomatoes and oil make a big difference.

• adriennewright

• Arlington VA

• 7/1/2016

Excellent recipe. Uncomplicated & delicious. I followed the recipe using home-garden-grown, heirloom tomatoes, no cumin, no garnish. The ONLY thing I did differently was to saute the salt & garlic paste briefly in some olive oil, to make it easier to digest (I have trouble with garlic) which did not affect the garlic flavor at all.

• choulli

• 9/17/2015

I LOVE this soup - I've made it 3 times in 2 weeks. I use any bread I have in the house (even had to use a heel from a supermarket loaf once). Have tried Roma tomatoes and vine ripened from the grocery, and bruised fresh farm tomatoes from a farm stand - flavor intensifies as you would expect. Can have a very strong garlic flavor if you use 2 large cloves. Two tsp of kosher salt is a bit much - now I use 1 tsp of kosher salt and 1 tsp of table salt. But basically the recipe is perfect as is.

• nmgross

• Bethesda MD

• 8/15/2014

I LOVE this soup. Question: Do you think it's possible to freeze it?

• MarciLiroff

• los angeles, ca

• 8/6/2014

I am an American living in Andalucia, Spain and a big fan of gazpacho. This recipe is perfect as is. Only difference for me was that I didn't strain it. Chopped cucumber, green or red pepper and hardboiled egg make great toppings.

• dreed51392

• Spain

• 9/14/2013

This tastes just like it does in Spain!

• aralston

• 8/3/2013

We used a whole wheat bread that my Mom baked. Instead of adding sugar I used a honey ginger white balsamic vinegar. I didn't strain it and it was fantastic. I will be making this all summer.

• rlynnyc

• West Hollywood, CA

• 7/22/2013