Spanish Gazpacho Andaluz | VEGAN Chilled Soup Recipe
Gazpacho Andaluz is a delicious and fresh soup recipe that will transport your tastebuds straight to the sun-kissed landscape of Andalusia, Spain. This soup is served chilled and is ideal for those hot summer days!
Equipment
- Sharp knife and cutting board
- Blender
- large Glass bowl
- Sieve and pestle (or spoon)
- Plastic food wrap
- Ladle
- Serving bowls
Ingredients
- 3 large ripe Roma tomatoes
- 1 small red bell pepper
- 1 small green bell pepper
- Half of a white onion
- 1 small cucumber
- 1-2 garlic cloves
- Some stale bread around 100g/3.5 oz.
- 2 tbsp Jerez Sherry Vinegar
- ½ cup Extra Virgin Olive Oil
- ½ cup water
- 1 heaped tsp Ground Cumin
- Salt (to taste)
- Generous pinch of cracked black pepper
Instructions
Step 1 - Add veggies and ingredients
- Roughly chop the veggies (they are going to be blended anyway). Add them all to a large blender.3 large ripe Roma tomatoes, 1 small red bell pepper, 1 small green bell pepper, Half of a white onion, 1 small cucumber, 1-2 garlic cloves
- Note: Save a small strip of the red and green pepper for garnish.
- Slice the bread into small chunks and add it to the blender. Give the ingredients a squish down if you need more room.Some stale bread
- Add the sherry vinegar (Jerez Sherry Vinegar), olive oil, and around half a cup of water (add more if you prefer a thinner soup consistency).2 tbsp Jerez Sherry Vinegar, ½ cup Extra Virgin Olive Oil, ½ cup water
- Add a heaped teaspoon of cumin and season with a generous teaspoon of salt and some cracked black pepper to taste.1 heaped tsp Ground Cumin, Salt, Generous pinch of cracked black pepper
- Cover the blender and blend all ingredients for a minute or two at a low-speed setting, then buzz for a minute at high speed.
Step 2 - Sieve gazpacho
- Pour the gazpacho from the blender through a sieve into a large glass bowl. This will remove any chunks or grit from the soup. While this step is optional, we highly recommend it for a silky smooth consistency (especially if you are planning to serve it in a chilled glass).
Step 3 - Chill gazpacho
- Cover the gazpacho and refrigerate for at least 2 hours. It is much better chilled.
- Note: If you are short on time, serve with a few small ice blocks in each bowl.
- While waiting for the soup to chill, make the croutons.
Step 4 - Make croutons
- Heat a cast iron skillet on medium-high heat. Cube a slice of bread and add bread cubes to the skillet once hot. Stir constantly and remove from the heat once golden. (alternatively, use a grill function in the oven to lightly toast some bread).
Step 5 - Garnish and serve
- To serve, ladle soup into a serving bowl and dice the few leftover pieces of red and green pepper. Garnish with croutons and diced bell peppers. Drizzle with a little olive oil, season to taste, and serve!
Video
Notes
Cooking Tips:
- Always serve gazpacho chilled, Leaving your gazpacho in the fridge for an hour or two before serving really helps for the flavors to meld and provides a richer, more ful flavored soup.
- Use good quality olive oil. We highly recommend using a good-quality Spanish extra virgin olive oil (we’ve got some excellent options here in our list of 7 of the best Extra virgin olive oils to try (2024).
- If you cannot source Jerez sherry vinegar, use an equal measure of red wine vinegar. It won’t offer the same flavor or acidity level, but it will be pretty close.
- Croutons are not essential but offer a nice contrast in texture.