Silky Andalusian Gazpacho with Peak Summer Vegetables

Why You’ll Love This Recipe

• Peak-summer flavor: ripe tomatoes and sherry vinegar sing with bright, clean acidity.
• Silky-smooth finish thanks to a gentle olive oil emulsion and fine straining.
• No-cook and make-ahead friendly—perfect for hot days or easy entertaining.
• Authentic Andalusian profile with simple pantry staples and fresh garnish.

Grocery List

• Produce: Ripe tomatoes, cucumber, green Italian frying pepper or cubanelle (or green bell pepper), garlic, optional extra tomato/cucumber/pepper for garnish
• Dairy: None
• Pantry: Day-old country bread, sherry vinegar, extra-virgin olive oil, fine sea salt, black pepper, flaky salt (optional)

Full Ingredients

Gazpacho Base

• 1.5 kg ripe tomatoes (about 8 medium), cored and roughly chopped
• 1 small cucumber (150 g), peeled, seeded, and chopped
• 1 small green Italian frying pepper or cubanelle (80 g), seeded and chopped (or 1/2 green bell pepper)
• 1 small garlic clove, germ removed
• 80 g day-old country bread (about 2 slices), crusts removed; briefly soaked and squeezed dry
• 2 1/2 tbsp sherry vinegar
• 1/2 cup (120 ml) extra-virgin olive oil
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2–4 tbsp ice-cold water, only if needed to thin after chilling

Garnishes (for serving)

• 1 cup total finely diced mix of ripe tomato, cucumber, and green pepper
• Extra-virgin olive oil, for drizzling
• Flaky sea salt and freshly ground black pepper, to finish
• Optional: small croutons from extra bread, lightly toasted

Step-by-Step Instructions

Step 1: Prep and soak the bread

Trim crusts from the bread. Tear into pieces, splash with a little cold water, and let sit 2 minutes to soften. Squeeze out excess moisture firmly so the crumb is damp but not dripping. This helps the bread blend smoothly and prevents a gluey texture.

Step 2: Chop and macerate the vegetables

Roughly chop the tomatoes, cucumber, and green pepper. In a large bowl, combine the chopped vegetables with the garlic clove, squeezed bread, sherry vinegar, fine sea salt, and black pepper. Toss well and let macerate for 10 minutes. The salt and vinegar will draw out flavorful juices and jump-start the emulsion.

Step 3: Blend until completely smooth

Transfer everything to a high-speed blender. Blend on high until perfectly smooth and liquefied, about 60–90 seconds, scraping down the sides if needed. If using a standard blender, blend in two batches, then combine.

Step 4: Emulsify with olive oil

With the blender running on medium-high, steadily drizzle in the extra-virgin olive oil in a thin stream. The gazpacho will lighten in color and turn glossy and creamy as it emulsifies. Taste and adjust seasoning with more salt or a splash of vinegar if you’d like a brighter finish.

Step 5: Strain for a silky restaurant finish

Pour the blended mixture through a fine-mesh sieve (or chinois) into a large bowl or pitcher. Use a ladle or spatula to press through as much liquid as possible. Discard the solids. This step removes skins and seeds for the signature silky Andalusian texture.

Step 6: Chill until icy cold

Cover and refrigerate for at least 2 hours, until the gazpacho is thoroughly chilled to 39–41°F (4–5°C). For faster service, set the pitcher in an ice bath for 30–45 minutes, stirring occasionally. After chilling, stir and check thickness; if it seems too thick, whisk in 2–4 tablespoons ice-cold water.

Step 7: Garnish and serve

Ladle into chilled bowls. Top each portion with a spoonful of finely diced tomato, cucumber, and green pepper. Finish with a generous drizzle of olive oil, a pinch of flaky salt, and freshly ground pepper. Serve immediately, very cold.

Pro Tips

• Use peak, very ripe tomatoes—flavor hinges on them. Roma/plum or heirloom field tomatoes are great; avoid mealy or out-of-season fruit.
• Emulsify slowly: drizzle in the oil with the blender running to achieve a stable, creamy texture that won’t separate quickly.
• Strain for silkiness: a fine-mesh sieve or chinois makes all the difference for a luxurious mouthfeel.
• Chill deeply: gazpacho tastes best near fridge-cold; chilling also softens acidity and melds flavors.
• Adjust balance at the end: add a pinch of salt or a teaspoon of sherry vinegar to brighten just before serving.

Variations

• Watermelon Gazpacho Andaluz: Replace 300 g of the tomatoes with seedless watermelon. Reduce sherry vinegar to 2 tbsp and season carefully to balance sweetness.
• Gluten-Free Silky Gazpacho: Omit bread and blend in 30 g blanched almonds for body, then strain as directed.
• Spicy Twist: Add 1/2 small jalapeño (seeded) or a pinch of hot smoked paprika during blending for gentle heat.

Storage & Make-Ahead

Refrigerate in a sealed container for up to 3 days. The emulsion may settle slightly—just whisk or briefly re-blend to refresh. Keep garnishes separate and add at the table for best texture. Not suitable for freezing. For entertaining, make the base the day before, chill overnight, and garnish just before serving.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe): 250 calories; 19 g fat (3 g saturated); 18 g carbohydrates; 5 g sugars; 4 g fiber; 3 g protein; 470 mg sodium.