Andalusian Gazpacho
- ⏱ 1 hour 55 minutes
- Easy
- Serves 6
- 👥 2-cook recipe
A chilled Spanish soup of ripe vegetables, bread, olive oil, sherry vinegar, and herbs.
Adapted from Serious Eats.
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This recipe, inside the app
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Andalusian Gazpacho
0/0
COOK 1COOK 2
1Mise en place
Prep 1/2 lb cucumber: peel, seed, and cut into rough...
2Combine vegetables
3Plate and serve
+ 11 more steps in the app
Andalusian Gazpacho
0/0
COOK 2COOK 1
1Mise en place
Prep 3 lb tomatoes: very ripe, core and cut into...
Prep 1/3 lb red onion: peel and cut into rough 1-inch...
2Combine vegetables
In a large bowl, combine the tomatoes, cucumber,...
Toss thoroughly to coat
3Plate and serve
+ 11 more steps in the app
Ingredients
- 3 lb tomatoes (very ripe, cored and cut into rough 1-inch chunks)
- 1/2 lb cucumber (peeled, seeded, and cut into rough 1-inch chunks)
- 1/3 lb small red onion (peeled and cut into rough 1-inch chunks)
- 1/3 lb green bell pepper (cored, seeded, and cut into rough 1-inch chunks)
- 2 garlic cloves (peeled and smashed)
- 1 1/2 tsp kosher salt
- 4 oz white sandwich bread (crusts removed and torn into rough 1-inch pieces)
- 1 cup extra-virgin olive oil
- 2 tbsp sherry vinegar
- 2 tbsp chives (finely minced)
- freshly ground black pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 3 lb tomatoes: very ripe, core and cut into rough 1-inch chunks
- Prep 1/3 lb red onion: peel and cut into rough 1-inch chunks
- Prep 1/2 lb cucumber: peel, seed, and cut into rough 1-inch chunks
- Prep 2 garlic cloves: peel and smashed
- Prep 1/3 lb green bell pepper: core, seed, and cut into rough 1-inch chunks
- Prep 2 tbsp chives: finely mince
2. Combine vegetables COOK 1
- In a large bowl, combine the tomatoes, cucumber, onion, pepper, garlic, and salt
- Toss thoroughly to coat
🤝 Cook 2 hands over the cucumber and garlic cloves.
3. Rest vegetables COOK 1
- Let sit at room temperature for 30 minutes
4. Freeze vegetables COOK 1
- Transfer the drained vegetables to a rimmed baking sheet and place in the freezer until the vegetables are frozen, about 30 minutes
5. Thaw vegetables COOK 2
- Remove the vegetables from the freezer and allow them to sit at room temperature until mostly thawed, about 30 minutes
6. Soak the bread COOK 2
- Drain the juices into a large bowl and add the bread
🤝 Cook 1 hands over vegetables.
7. Make the gazpacho COOK 2
- Transfer the vegetables and all their juices from the baking sheet to the bowl with the soaked bread
- Working in 2 batches as necessary, blend the vegetables, juice, and bread at high speed, slowly drizzling the olive oil and sherry vinegar into the blender as it blends
- Strain the soup through a fine-mesh strainer into a large bowl
- Season to taste with salt and black pepper
8. Plate and serve BOTH
- Serve, drizzling each bowl with olive oil, a few sprinkles of sherry vinegar, extra cracked black pepper, and chives
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