Gazpacho andaluz, the popular chilled soup that hails from Andalusia, Spain, is a zesty blend of tomatoes, cucumbers, garlic, olive oil, and vinegar that takes on a velvety texture thanks to the addition of bread. In Spain, it's generally puréed to a smoothie texture (this recipe falls in that camp), while in the United States, a chunkier version that came into vogue in the 1990s remains more common. Top the soup with minced hard-boiled egg and cured Spanish ham, or keep things vegan and sprinkle over an extra handful of crunchy chopped veggies.
Featured in "Gazpacho Is the Perfect Soup to Beat the Heat."
For the Soup
- 1 slice country-style bread, about 1" thick, crusts removed
- 2 small cucumbers, peeled, seeded, and coarsely chopped
- 2 lb. very ripe tomatoes, seeded and coarsely chopped
- 1 garlic clove, peeled and chopped
- 2 tbsp. sherry vinegar
- 1⁄2 cup extra-virgin olive oil
- Kosher salt
- 1⁄2 green pepper, seeded and finely chopped
- 1⁄2 cucumber, peeled, seeded, and finely chopped
- 1 cup ½-inch croutons
- 1⁄2 small white onion, peeled and finely chopped
- 1 small tomato, seeded and finely chopped