The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion—ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through. In this version of the easy, no-cook cold soup, cumin lends a subtle, savory flavor.
Recipe information
Total Time
3 1/2 hours
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Step 2
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
Step 3
Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
Step 4
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
Gazpacho can be chilled up to 2 days.
Leave a Review
Reviews (125)
Back to TopI 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
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