Andalucian Gazpacho Recipe

Name: Andalucian Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg tomatoes, ripe, quartered (Beefsteak and heirloom work best); 4 spring onions or 4 scallions, roughly chopped; 3 garlic cloves; 12 cucumber, peeled, roughly chopped (use hothouse or English cucumbers); 75 ml extra virgin olive oil (use a sweet or fruity rather than astringent oil for this recipe); 25 ml sherry wine vinegar; 2 spring onions, finely sliced; 12 red bell pepper, cored, seeded, minced; 12 green bell pepper, cored, seeded, minced; 14 cucumber, peeled, minced (use hothouse or English cucumbers); 3 hard-boiled eggs, peeled, minced; 2 slices day-old crusty bread, cut into 2cm cubes; olive oil (for shallow frying); extra virgin olive oil (to serve)

Servings: persons

1 kg tomatoes, ripe, quartered (Beefsteak and heirloom work best)
4 spring onions or 4 scallions, roughly chopped
3 garlic cloves
12 cucumber, peeled, roughly chopped (use hothouse or English cucumbers)
75 ml extra virgin olive oil (use a sweet or fruity rather than astringent oil for this recipe)
25 ml sherry wine vinegar
2 spring onions, finely sliced
12 red bell pepper, cored, seeded, minced
12 green bell pepper, cored, seeded, minced
14 cucumber, peeled, minced (use hothouse or English cucumbers)
3 hard-boiled eggs, peeled, minced
2 slices day-old crusty bread, cut into 2cm cubes
olive oil (for shallow frying)
extra virgin olive oil (to serve)

1
Blend tomatoes, spring onions, garlic, and cucumber into a smooth puree.
2
Slowly drizzle in olive oil, pulsing in between additions; add vinegar, pulse once more.
3
Season with salt and pepper to taste; for an authentic flavour, you might want to add a little more minced garlic rather than a large amount of salt and pepper.
4
Transfer to bowl; cover and chill for at least two hours to allow all the flavours to blend.
5
Heat a thin layer of olive oil over medium heat and fry the bread cubes for a few minutes until golden and crisp; drain on kitchen towels.
6
Ladle the gazpacho into bowls.
7
Drizzle with olive oil and grind fresh black pepper on top.
8
Set all of the toppings into separate small bowls so that guests may serve themselves however much they like.
9
Enjoy!

781

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 kg tomatoes, ripe, quartered (Beefsteak and heirloom work best), 4 spring onions or 4 scallions, roughly chopped, 3 garlic cloves, 12 cucumber, peeled, roughly chopped (use hothouse or English cucumbers), and more.

Yes, Andalucian Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andalucian Gazpacho

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