Andalusian-Inspired Gazpacho

Name: Andalusian-Inspired Gazpacho
Yield: 6 generous bowls
Ingredients: 1.2 kg Ripe tomatoes; 250 g Cucumber, peeled; 150 g Green pepper, seeded; 60 g Onion; 6 g Garlic; 100 g Stale white bread, vegan; 80 ml Olive oil; 35 ml Sherry vinegar; 250 ml Cold water; 6 g Salt

A chilled tomato, pepper and cucumber soup emulsified with olive oil.

Andalusian-Inspired Gazpacho prepared as described in the recipe

A chilled tomato, pepper and cucumber soup emulsified with olive oil.

Written for 6 generous bowls

Cook this

Ingredients

Serves

Ripe tomatoes1.2 kg
Cucumber, peeled250 g
Green pepper, seeded150 g
Onion60 g
Garlic6 g
Stale white bread, vegan100 g
Olive oil80 ml
Sherry vinegar35 ml
Cold water250 ml
Salt6 g

Method

Soak bread in measured water for 10 minutes. Roughly chop vegetables.
Blend vegetables, soaked bread and water, garlic, vinegar and salt until smooth.
With the blender running, stream in olive oil. Pass through a fine sieve for a refined texture.
Chill for at least 3 hours. Taste again cold and serve without unnecessary garnish.

Chef’s notes

Use ripe summer tomatoes; chilling mutes seasoning, so taste again before serving.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Refrigerate promptly at 4°C or below. Use vegetable or chicken soup within 3 days, seafood soup within 2 days. Keep noodles, bread and fresh toppings separate where practical; reheat hot soup thoroughly. Serve gazpacho cold.

Allergens and diet

Sulphites. Wheat.

Vegan

Last refined · October 2026