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Spanish Starter: Gazpacho Andaluz

If you’re looking for a great, cold starter look no further than a creamy gazpacho andaluz! This cold tomato soup originates in the southern region of Spain, and it’s a refreshing way to start any meal.

The trick to really letting the tomato flavor shine in this recipe was to salt the tomatoes and let them sit for a little so they released more flavor. To thicken the soup, we naturally used bread (very similar to our creamless tomato souprecipe), and to finish it off we added just a little olive oil and sherry vinegar to add that last bit of bright flavor to this classic starter. Keep reading below for this fantastic recipe…

Spanish Starter: Gazpacho Andaluz

Gazpacho Andaluz

(makes 6 servings)


  • 3lbs (about 6 or so medium) ripe tomatoes, cored
  • 1 small cucumber, peeled, halved, and seeded
  • 1 medium green bell pepper, halved, cored, and seeded
  • 1 small red onion, peeled and halved
  • 2 medium cloves garlic, peeled and quartered
  • 1 small serrano chile, stemmed and halved lengthwise
  • kosher salt
  • 1 slice vienne or pane di casa loaf, crusts removed, roughly cut (1 slice of high quality sandwich bread without the crusts can be substituted)
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablespoons finely minced cilantro or basil leaves


  1. Roughly chop 2lbs of tomatoes, half the cucumber, half the bell pepper, and half the onion, and place in a large bowl. Add garlic, chicle, and 1 1/2 teaspoons salt. Toss until well combined. Set aside.
  2. Cut the remaining tomatoes, cucumber, and pepper into 1/4″ cubes. Place the vegetables in a medium bowl. Mince the remaining onion and add to the diced tomatoes. Toss with 1/2 teaspoon salt and transfer to a fine-mesh strainer over a medium bowl. Set aside for 1 hour.
  3. Transfer the drained diced vegetables to a medium bowl and set aside. Add the bread pieces to the drained liquid and soak for 1 minute. Add the soaked bread and any remaining liquid to the roughly chopped vegetables and toss thoroughly to combine.
  4. Transfer half of the vegetable-bread mixture to a blender or food processor and process for 30 seconds. With the blender running, slowly drizzle 1/4 cup oil and continue to blend until completely smooth (about 2 minutes).
  5. Strain the soup through a fine-mesh strainer into a large bowl and use a rubber spatula to press the soup through the strainer. Repeat with the remaining vegetable-bread mixture and 1/4 cup olive oil.
  6. Stir in the vinegar, minced herb, and half of the diced vegetables into the soup and season with salt and pepper. Cover and refrigerate overnight or for at least 2 hours to chill. Serve, using the remaining diced vegetables as garnish along with olive oil, sherry vinegar, and black pepper to taste.
  7. Enjoy!

Recipe adapted fromSerious Eats

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