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Gazpacho Andaluz

The silkiest smoothest version of this salad-soup hybrid from southern Spain.
5 from 1 vote
Prep Time 20 mins
Cook Time 0 mins
Chill 2 hrs
Total Time 2 hrs 20 mins
Course Appetizer, Drinks, Salad, Soup
Cuisine Spanish
Servings 10 people


  • Large piece (about 3-4 inches) of stale baguette or other long loaf of bread remove crusts
  • 2 pounds tomatoes coarsely chopped
  • 2-3 mild green peppers coarsely chopped (frying peppers or cubanelles work well here)
  • 2 kirby cucumbers peeled and coarsely chopped
  • 1 small to medium onion Vidalia or Spanish, coarsely chopped
  • 4-6 large cloves of garlic peeled and chopped
  • 1/2 cup olive oil mildly flavored
  • salt
  • sugar (optional)
  • 6 tablespoons white wine vinegar
  • 2 tablespoons sherry vinegar
  • 2 cups cold water


  • Soak the bread in water until soft and squeeze dry. Blend the tomatoes, peppers, cucumber, onion, and garlic in a large food processor or blender with the olive oil, salt, sugar (if using), vinegars, and bread. Blend until silky smooth (in batches, if necessary) and strain (if necessary).
  • Add water to the blender/food processor and mix until blended. (If there's no room in the blender, pour mixture into a separate container and stir in water.) Add more vinegar and/or salt to taste hill thoroughly.
  • Serve in small bowls or tumblers. Garnish, if you like, with finely diced cucumber, tomato, pepper, avocado, chopped hard-boiled egg, or just a drizzle of olive oil.
Keyword cold, refreshing, summer