Gazpacho Andaluz

Andalusia's legendary chilled tomato soup — blended raw tomatoes, cucumber, peppers, and garlic with olive oil and sherry vinegar. Refreshing, vibrant, and entirely from the garden.

Method

1. 1

   Roughly chop tomatoes, cucumber (peeled), red peppers, and garlic. Combine in a large bowl.

2. 2

   Add day-old white bread torn into pieces (soaked briefly in water) — this gives body.

3. 3

   Blend everything together in batches until completely smooth.

4. 4

   With the blender running, drizzle in good olive oil until emulsified and creamy.

5. 5

   Season with sherry vinegar (or red wine vinegar), salt, and a pinch of cumin.

6. 6

   Strain through a fine sieve for a silky texture. Chill for at least 2 hours.

7. 7

   Serve ice cold in bowls or glasses, topped with finely diced cucumber, pepper, and a drizzle of olive oil.