Gazpacho Andaluz

A refreshingly cool gazpacho for a hot summer day. (Courtesy of Jennifer Segal)

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How do I love gazpacho? Let me count the ways—roasted pepper gazpacho, spicy watermelon gazpacho, and golden gazpacho, to name just a few—but there’s nothing more classic than gazpacho Andaluz. This refreshing summer soup hails from the Andalusian region of southern Spain and is known for its vibrant flavor and silky smooth texture. The beautiful red-orange color comes from ripe tomatoes and bell peppers, blended with cucumber, garlic, and red onion. Sherry vinegar and extra-virgin olive oil enhance the flavor, and while not traditional, I add a splash of tomato juice to give the soup extra depth and richness.

The soup takes just 20 minutes to whip up but needs at least 4 hours to chill in the fridge and develop its full flavor. Serve it in bowls or glasses, topped with your favorite garnishes like croutons, finely diced vegetables, chopped hard-boiled egg, or diced ham. And don’t forget a drizzle of extra-virgin olive oil for that final touch.

What You’ll Need To Make Gazpacho Andaluz

(Courtesy of Jennifer Segal)

• Red Onion: Adds a subtle, pungent flavor and a hint of spice. Soaking the onion in cold water for 10 minutes takes the edge off the onion’s sharpness.
• Red Tomatoes: The base, providing a rich, tangy flavor and vibrant color. Don’t worry about seeding the tomatoes; they will get strained out with a sieve after blending.
• Bell Pepper: Contributes sweetness and a slight crunch. Any color pepper will work.
• English Cucumber: Adds freshness and a cooling effect; also known as hothouse cucumbers.
• Garlic: Infuses the soup with a robust, aromatic depth.
• Sherry Vinegar: Introduces acidity and brightness.
• Extra-Virgin Olive Oil: Adds richness and a smooth texture to the soup.
• Tomato Juice: Deepens the tomato flavor and smooth consistency.

Step-By-Step Instructions

Place the red onion in a small bowl and cover with cold water.

(Courtesy of Jennifer Segal)

Let sit for 10 minutes, then drain.

(Courtesy of Jennifer Segal)

Meanwhile, in a blender, combine the tomatoes, pepper, cucumber, and garlic. If the blender becomes too full, briefly blend the vegetables to make room. Next, add the drained onions, salt, and vinegar to the blender.

(Courtesy of Jennifer Segal)

Blend until smooth, which should take about 2 minutes. While continuing to blend, remove the center knob and slowly pour in the olive oil.

(Courtesy of Jennifer Segal)

Once blended, set a fine mesh strainer over a large bowl and strain the soup, using a ladle and circular motions to help it pass through, then discard the solids.

(Courtesy of Jennifer Segal)

Finally, mix in the tomato juice and stir well.

(Courtesy of Jennifer Segal)

Chill the soup in the refrigerator for at least 4 hours or until very cold.

(Courtesy of Jennifer Segal)

Gazpacho Andaluz

Serves 4 to 6 Prep Time: 20 Minutes Total Time: 20 Minutes, plus at least 4 hours to chill

• 1 small red onion, roughly chopped
• 1 1/2 pounds ripe red tomatoes, cored and cut into 1-inch chunks
• 1 bell pepper (any color), seeded and cut into 1-inch chunks
• 1 English or hothouse cucumber, cut into 1-inch chunks (see note)
• 1 clove garlic, roughly chopped
• 1 1/4 teaspoons salt
• 1 tablespoon sherry vinegar
• 6 tablespoons extra-virgin olive oil, plus more for serving
• 1 1/2 cups tomato juice, such as Campbell’s

Optional Toppings For Serving

• Croutons, finely diced vegetables (cucumbers, bell peppers, tomatoes, etc.), chopped hard-boiled eggs, diced ham

Place the red onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain.

Meanwhile, in a blender, combine the tomatoes, pepper, cucumber, and garlic. If the blender becomes too full, briefly blend the vegetables to make room. Next, add the drained onions, salt, and vinegar to the blender and blend until smooth, which should take about 2 minutes. While continuing to blend, remove the center knob and slowly pour in the olive oil. Once blended, set a fine mesh strainer over a large bowl and strain the soup, using a ladle and circular motions to help it pass through, then discard the solids. Finally, mix in the tomato juice and stir well. Chill the soup in the refrigerator for at least 4 hours or until very cold.

Before serving, taste the soup and adjust the seasoning as needed with salt and vinegar. If desired, add about ½ teaspoon of sugar to enhance the tomatoes’ natural sweetness. Ladle the chilled soup into bowls or glasses. Garnish with optional toppings (or offer them on the side) and finish with a drizzle of extra virgin olive oil for added flavor.

Note: English or hothouse cucumbers have a thinner, more tender skin and do not require peeling. If substituting with a regular cucumber, which has a thicker and often waxed skin, it’s best to peel it first. For this particular recipe, there is no need to seed the cucumber.

Make-Ahead Instructions: Gazpacho can be made up to 1 day ahead of time.

Nutrition Information

Per serving (6 servings) Calories: 166, Fat: 14 g, Saturated fat: 2 g, Carbohydrates: 10 g, Sugar: 7 g, Fiber: 3 g, Protein: 2 g, Sodium: 624 mg, Cholesterol: 0 mg

Nutritional Data Disclaimer

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This article was originally published on OnceUponaChef.com. Follow on Instagram

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