Gazpacho Andaluz

This recipe was given to me in August 1990 by Dick Bowers, President of Hitox Corp., a chemical company in Corpus Christi, TX. It had been given to him by the Andalusian wife of the General Manager of Hitox’ Spanish subsidiary. I had this soup with Dick at a private lunch club in Corpus Christi, which club used his recipe. It was available daily and was excellent. He gave me the recipe back at his office.

Yield: 8 (Makes ½ gallon)
Collections: Soup Spanish Vegan Vegetarian

Gazpacho Andaluz Recipe

Ingredients
  • 1 French baguette, 8-10" for the soup and the rest for making croutons
  • 1/2 cup white vinegar
  • 1/2 cup olive oil
  • 2 cloves garlic
  • 1/4 sweet onion, Vidalia or 1015
  • 1/2 green bell pepper
  • 1/2 cucumber, peeled (or unpeeled if preferred)
  • 28 ounce can peeled tomatoes OR 2 pounds very ripe tomatoes, seeded and peeled
  • 2 teaspoons salt (unless canned tomatoes contain salt)
  • 1-2 cups cold water, if needed to adjust consistency
Preparation Instructions

Tear the bread into large pieces and run under cold water for a few seconds. After the bread has softened for a few minutes, firmly squeeze out excess water.

In two batches, process everything, including the bread, in a food processor. (For a very smooth texture, transfer each batch to a blender and process for 1 minute. We normally don’t do this, as we enjoy the slightly coarse texture as is.) Combine and stir the batches.

“To obtain the correct consistency, not too thick or too thin, add 1-2 cups of cold water.” (If we add any water, it's usually one cup or less.) At this point, the recipe calls for straining everything through a colander. We omit this step.

Refrigerate at least several hours before serving.

Serving suggestion: Put ± 2 tsp of diced green bell pepper in the center of each serving for a bit of “crunch,” or provide it as an accompaniment per below.

Accompaniments: The recipe suggests, “Provide a tray with finely diced onions, tomatoes, cucumbers and bell peppers along with croutons (unseasoned). Croutons are important. If you can make your own slightly oiled croutons, it is best.”

Yield: 8 (Makes ½ gallon)
Helpful Hints

We have made this excellent cold soup many, many times. Our friends enjoy it and it helps offset Dallas hot summers...plus no cooking is involved, another benefit.

I just thought I'd pass this along after I noticed no Gazpacho recipe under the Spanish recipe section.

Don't hesitate to contact me with any questions.

Felix Davis (Spice House customer)

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1 Comment

Susan E

I have made this many times. It's easy and a surefire crowd pleaser. I don't skimp cost-wise on the tomatoes, I make sure to use San Marzano region ones. Bon Apetit!

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