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.

You Might Also Like...

This creamy soup uses five of the best winter vegetables, and it's very easy to make.

    • 1 min read
    fast & reliable delivery
    an Irish family business for over 50 years

    join our community

    Join our newsletter and look forward to new product finds, exclusive offers and delicious seasonal recipes, as well as inspirational gifting ideas.