Creamy Gazpacho Anadaluz

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Creamy Gazpacho Andaluz

This cold soup is delicious and creamy without any cream. For the best flavor, let this gazpacho sit overnight in the refrigerator to let the flavors meld.

Serves 4 to 6andalusian-gazpacho


3 pounds (about 6 medium) ripe tomatoes, cored
1 small cucumber, peeled, halved, and seeded
1 medium green bell pepper, halved, cored and seeded
1 small red onion, peeled and halved
2 medium garlic cloves, peeled and quartered
1 small serrano chile, stemmed and halved lengthwise
Kosher salt
1 slice high quality sandwich bread, crust removed, torn into 1-inch pieces
1/2 cup  extra virgin olive oil, plus extra for serving
2 tablespoons sherry vinegar
2 tablespoons finely minced parsley, chives, or basil leaves
Ground black pepper


  1. Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1½ teaspoons salt; toss until well combined. Set aside.
  2. Cut remaining tomatoes, cucumber, onion and pepper into ¼-inch dice; place vegetables in medium bowl. Toss with ½ teaspoon salt and transfer to fine-mesh strainer set over medium bowl. Set aside while preparing the soup.
  3. Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid (there should be about ¼ cup) and soak 1 minute.
  4. Transfer half of the chopped vegetables to blender (I use a Vitamix) or food processor with the soaked bread and process 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes.  Place in a bowl. Repeat with remaining chopped vegetables and 1/4 cup olive oil. Add to the bowl.
  5. Stir vinegar, minced herb, and diced vegetables into soup and season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors.

Adapted from Cook’s Illustrated

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