Gazpacho Andaluz

Gazpacho is the quintessential summer dish of Andalusia. This chilled tomato soup has been cooling down Spaniards for centuries, and there's nothing quite like making it with perfectly ripe tomatoes fresh from a local market.

The Secret to Great Gazpacho

The key to exceptional gazpacho is using the ripest, most flavorful tomatoes you can find. Visit your local mercado in the morning when the produce is freshest. Look for tomatoes that are deep red, slightly soft, and fragrant.

Instructions

1. Soak the bread in cold water for 5 minutes, then squeeze out the excess.

2. Roughly chop the tomatoes, cucumber, and green pepper. Peel the garlic.

3. Blend everything together in a blender or food processor: tomatoes, cucumber, pepper, garlic, soaked bread, olive oil, vinegar, and salt. Blend until completely smooth.

4. Add cold water gradually while blending until you reach your desired consistency. Some prefer it thick, others thinner.

5. Strain the mixture through a fine sieve for a silky smooth texture. This step is optional but recommended for the authentic restaurant-quality finish.

6. Taste and adjust the seasoning. You may want more vinegar for acidity or more salt.

7. Chill thoroughly in the refrigerator for at least 2 hours. Gazpacho should be served very cold.

Serving Suggestions

Serve in chilled bowls with a drizzle of olive oil. Traditional garnishes include:

• Diced cucumber
• Diced green pepper
• Diced hard-boiled egg
• Croutons fried in olive oil
• Finely chopped jamón serrano

Tips from the Market

• Best tomatoes: Ask for tomates para gazpacho. Vendors know exactly what you need.
• The bread: Use pan de pueblo (country bread) if available
• Olive oil: Splurge on quality EVOO from a market stall. It makes a difference.
• Make ahead: Gazpacho tastes even better the next day as the flavors meld