Go Back

Andaluz-Style Gazpacho

By Evelyn Battaglia
After pureeing, refrigerate the soup in the blender jar so you can easily whizz it after chilling. Depending on the occasion, I like to serve it in salt-rimmed tumblers—in Spain, it’s frequently presented over ice with a straw—for savory sipping. If serving in bowls, you may want to set aside some finely chopped cucumber, bell pepper, and tomato to use as a garnish.
Although bread lends body to the soup and gives it its name (which translates to “soaked bread”), you can use ½ cup of blanched almonds or pine nuts instead for an equally delicious gluten-free version. Also, if you are making the pan bagnat, you can use a half cup of the scooped-out bread in place of baguette slices.
For a variation that balances sweet and savory, substitute 2 pounds of tomatoes with 2 pounds of cubed seedless watermelon.
Print Recipe Pin Recipe
Course Soup
Servings 6 - 8

Ingredients
  

  • 3 slices (about ½ inch thick) day-old baguette (I leave it on the counter to dry out overnight)
  • 1¾ pounds plum tomatoes, halved, cored (to remove seeds and white pith), and cut into chunks
  • 1 small Kirby (pickling) cucumber, peeled, seeded, and cut into chunks
  • 1 red, orange, or green bell pepper, ribs and seeds removed, coarsely chopped
  • 2 medium garlic cloves, crushed and peeled
  • ½ small yellow onion, coarsely chopped
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 teaspoon coarse sea salt, plus more for serving
  • 1 teaspoon freshly cracked black pepper, plus more as needed
  • 1 teaspoon ground cumin
  • Pimentón, for serving
  • Lime wedges, for serving

Instructions
 

  • Soak the bread in cold water for 15 to 20 minutes, then wring out the water. Add to a blender or food processor along with the tomatoes, cucumber, bell pepper, garlic, and onion. (Depending on the size of your blender, you may need to puree the tomatoes and bread first to make room for the rest.) Blend until pureed but with some texture to it (or finer if that’s your preference).
  • Add the olive oil, vinegar, salt, black pepper, and cumin. Puree to combine. Taste and adjust seasoning. Refrigerate until chilled, at least 4 hours and preferably overnight.
  • When ready to serve, mix equal parts salt and pimentón in a small dish. If desired, rub the rims of tumblers with a lime wedge and dip them in the salt mix. Briefly puree the gazpacho, then decant it into a pitcher or juice jar and divide it among tumblers or bowls. Swirl more oil over each portion and sprinkle with the salt mix.