Lunch · 20 min · spanish

Gazpacho Andaluz

This is the kind of Spanish lunch you’ll make on repeat — ripe tomatoes and cucumber, 20 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lbs Ripe tomatoes
• 1 Cucumber
• 1/2 Green bell pepper
• 2 slices Day-old white bread
• 1 clove Garlic
• 1/4 cup Olive oil
• 2 tbsp Sherry vinegar

Steps

1. Tear the bread into chunks and soak it in a little cold water for 5 minutes, then squeeze it dry — this gives the soup its silky body.
2. Roughly chop the tomatoes, cucumber, pepper, and garlic and add them to a blender with the soaked bread.
3. Blend on high for 2-3 minutes until completely smooth, then keep blending while you drizzle in the olive oil in a thin stream to emulsify.
4. Add the sherry vinegar and a teaspoon of salt, blend again, and taste — it should taste vividly of tomato with a bright vinegar lift.
5. Strain through a fine sieve if you like it refined, or leave it rustic.
6. Chill at least 2 hours; serve ice-cold in bowls with a thread of olive oil and a dice of cucumber on top.

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