Andalusian Gazpacho

Method

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1. Soak the bread in 100 ml of cold water for 10 minutes, then squeeze out the excess.

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2. Combine the tomatoes, cucumber, pepper, onion, garlic, soaked bread, vinegar, salt and cumin in a large bowl and leave to macerate for 30 minutes. This softens the raw edge and starts drawing out juices.

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3. Blend in batches on the highest speed for a full 2 minutes per batch, until completely smooth and paler in colour.

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4. With the blender running on low, drizzle in the olive oil in a thin stream. The soup will visibly thicken and turn opaque coral — that is the emulsion.

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5. Pass through a fine sieve, pressing hard, for a silky texture. This step is what separates restaurant gazpacho from home gazpacho.

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6. Taste and adjust the salt and vinegar. Cold mutes flavour, so it should taste slightly sharp and salty at room temperature.

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7. Refrigerate for at least 3 hours until thoroughly cold.

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8. Serve in bowls or glasses with the diced cucumber and pepper, croutons and a hard drizzle of olive oil.

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Chef’s Tips

• Use the ripest tomatoes you can find. Out of season this soup is simply not worth making.
• Season after chilling as well as before — cold dulls salt and acid noticeably.
• Serve in a glass as an aperitivo, which is how it is often drunk in Andalusia.

Pairing Suggestions

• A cold fino or manzanilla sherry
• Serve before grilled fish or as a light lunch with bread
• Follow with fresh figs

Storage & Reheating

Refrigerate 3 days; it thickens and the flavour deepens. Whisk before serving as it separates slightly.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.