Andalusian Gazpacho


  • 2 cloves  garlic, sliced
  • 1 large  green bell pepper, seeded and coarsely chopped (to yield 2 cups)
  • 1-1/2 pounds  very red, ripe tomatoes (about 4 large), cut into large pieces
  •   3-inch-long piece of baguette, sliced and dried overnight or until hard
  • 1/2 cup  good-quality extra-virgin olive oil
  • 2 tablespoons  sherry vinegar or red-wine vinegar; more to taste
  • 2 teaspoons  coarse salt; more to taste
  •   Freshly ground black pepper (optional)
  • 1 cup  peeled, diced cucumber, for garnish
  • 1 cup  diced onion, for garnish (optional)


I Like Straining This Soup So It's Absolutely Smooth; If You'd Rather Not Strain It, Puree It More Coarsely So The Soup Is Chunky And Tiny Fibers Aren't An Issue. This Recipe Was Adapted From Carmen Perujo, A Home Cook From Seville, Who Says T Favicon
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