Gazpacho - Andalusian cold tomato soup by Julie Ward

Gazpacho - Andalusian cold tomato soup by Julie Ward

Serves 4-8 | 30 mins prep


  • 1 cucumber peeled, seeded and chopped
  • 1 red bell pepper, seeded and diced
  • 3 pounds ripe plum tomatoes, diced or 3 x 400g tins of plum tomatoes
  • 2 garlic cloves peeled
  • ¼ cup sherry vinegar
  • ½ cup oloroso sherry
  • ¾ cup Spanish extra virgin olive oil
the garnish:
  • 2 1 inch-thick slices rustic bread
  • ¼ cup Spanish olive oil
  • ½ cucumber diced
  • ½ green bell pepper, seeded and dived
  • ½ red bell pepper seeded and diced
  • Sea salt to taste


The soup:

1. Combine the diced cucumber, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick liquid. Pour the gazpacho through a medium strainer into a jug. Refrigerate for about 30 minutes.

The garnish:

2. Preheat the oven to 450º. Cut the bread in to 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking tray and bake on the middle shelf until golden brown, about 7 minutes. Set aside to cool.

To serve:

Pour the chilled soup into cups or bowls. Top with the croutons, cucumber and peppers. Sprinkle with salt and drizzle with the remaining olive oil.

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