Gazpacho Andaluz Recipe

Name: Gazpacho Andaluz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs tomatoes, very ripe (the best are hothouse); 12 bell pepper (I use red); 1 small day-old baguette; ¾ cup olive oil; 1 large onion; 1 large cucumber; 2 small carrots; 2 garlic cloves; ½ cup balsamic vinegar (or to taste); ½ cup water; 1 teaspoon paprika; salt; hard-boiled egg; diced bell pepper; diced cucumber

Servings: persons

3 lbs tomatoes, very ripe (the best are hothouse)
12 bell pepper (I use red)
1 small day-old baguette
¾ cup olive oil
1 large onion
1 large cucumber
2 small carrots
2 garlic cloves
½ cup balsamic vinegar (or to taste)
½ cup water
1 teaspoon paprika
salt
hard-boiled egg
diced bell pepper
diced cucumber

1
To start, chop the cucumber and soak it with the stale baguette in the water.
2
The water should saturate the bread well, but not drown it.
3
Salt the water with up to a 1/2 tbsp of salt.
4
Let soak.
5
If your bread is too fresh, sit it out in the sun for a few hours to harden.
6
Peel the skin off the tomatoes.
7
Ripe tomatoes peel easier and have the best flavor.
8
If your tomatoes are uncooperative, plunge them into hot water for a few seconds to loosen the skin.
9
Pass the peeled tomatoes through a blender.
10
Puree away.
11
Pass the remaining soup ingredients through the blender, including the soaked baguette and cucumber.
12
Blend your two blended batches together until well mixed.
13
Taste and adjust salt, vinegar, if necessary.
14
You may even want to add a few more peeled tomatoes if the soup tastes too bell peppery.
15
Refrigerate for 4 hours before serving.
16
Top with garnishes and enjoy!
17
For Vegan option omit the eggs.

662

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 3 lbs tomatoes, very ripe (the best are hothouse), 12 bell pepper (I use red), 1 small day-old baguette, ¾ cup olive oil, and more.

Yes, Gazpacho Andaluz 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.

Gazpacho Andaluz

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