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Gazpacho Andaluz

Recipe adapted by the Good Samaritan Fernando the Sevillian chef. Serves 4 or 2 good-hearted Sevillians!
Course Brunch, Soup
Cuisine Spain
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Mariana McEnroe


  • 2 small day old demi-baguettes or one small ciabatta bread
  • 1.5 lbs of ripe tomatoes skinned and seeded optional
  • 10-15 Cherry and Gold tomatoes cut in halves.
  • 1 Jade Cucumber English cucumber is best if you are using regular cucumber remove the seeds it will work fine.
  • 1 green bell pepper
  • 3 cloves of garlic
  • 3 Tablespoons of Sherry Vinegar
  • ½ cup of good fresh quality Extra Virgin Olive Oil.
  • ½ teaspoon sea salt
  • 1 pinch of white or black pepper
  • My spin: 1 sprig of fresh thyme and fresh oregano


  • Cherry and Gold tomatoes
  • Diced bell peppers
  • Finely slivered white onion
  • Slices or diced cucumber
  • Fresh thyme
  • Ciabatta bread toasted
  • Sea Salt Extra Virgin Olive Oil to taste.
  • * Cubes of ham, diced hard boil egg is also good variation.


  1. First, break bread into pieces, and let it soak with about ¼ of a cup of water.( About 20.min.).In the mean time prepare the Tomato Concasse, this is a great french technique to skin the tomatoes (and is really easy and fast). Next get ready with medium size pot of boiling water and a bowl with cold ice water. With a paring knife, make a shallow cross on the back of the tomato. Blanch the tomato for about 20-30 seconds. (Depending if you store your tomatoes on the refrigerator, or at room temperature). Quickly shock the tomato in the ice water bowl to stop the cooking process. And proceed with the rest. Remove them from ice bath and with a paring knife remove the skin from the bottom cross of the tomato. It is so easy you will want to do this every time.
  2. Cut the tomatoes in quarters and remove seeds. In a food processor or blender, place the tomatoes, cucumber, bell pepper, soaking bread garlic, herbs, sea salt, vinegar, and Extra Virgin Olive Oil. Add a little water for desired consistency, and just like Chef Fernando said “Mucha Maquina” Blend it throughly.
  3. If you find it not to smooth you can pass the soup through a fine sieve. Refrigerate soup for about 30-45 min. Serve cold with garnishes on the side so each person can customize their soup. Enjoy!