True Spanish Gazpacho, Andalucia Style

"This recipe is loosely translated from Spanish on and is the closest to how I learned how to do it in Spain. I always get rave reviews on my gazpacho. I've added notes in parentheses as to how I do it, different additions or versions done by friends or family in Spain. I'm adding the original Spanish version as the last directions for anyone who may want to see it without my changes."
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Ready In:
4-6 cups


  • 6 large tomatoes, fleshy and very ripe
  • 2 green peppers
  • 1 red pepper
  • 1 cucumber
  • 1 large onion, the heart (not the outside ring or two of onion)
  • 1 clove garlic (optional)
  • 2 slices bread, day-old without the crust
  • 2 teaspoons salt (I use sea salt, or kosher. You likely will not use all the salt, it is to taste.)
  • 1 cup extra virgin olive oil (The best quality you can find. Oil is also to taste, so you likely will not use it all.)
  • 12 cup vinegar (My favorite is Heinz Salad Vinegar, the closest to spanish table vinegar I can find in the States. A)


  • Soak the bread slices. Place in a bowl with water to cover, adding a little salt and oil. Reserve.
  • Peel and chop tomatoes, peppers, cucumber, onion and garlic. Remove the seeds from the peppers. Mix all ingredients.
  • In electric mixer, place the mixture of ingredients (in a batch or batches), add a little water and blend until creamy. Add the bread with water, vinegar and beat again until everything is well crushed and emulsified.
  • Add cold water and mix well. Taste for salt, oil and vinegar.
  • Put the gazpacho through a food mill to remove skin from peppers and tomato seeds. By having blended with the skin, (it is very difficult to peel them raw, without taking half of the pepper), it floats on the soup and is very unpleasant to the palate.
  • Add more water if necessary, it must have the texture of heavy cream. Place in the refrigerator to get the desired temperature and when ready to serve sprinkle with a dash of extra virgin olive oil, mixing with a wooden spoon.
  • Serve with a garnish of diced raw cucumber, cubes of bread (plain or toasted), diced pepper and chopped onion. You can add chopped tomato, chopped hard boiled egg or diced jamon serrano if you would like. Each item should be in a separate dish so that diners can use them to their liking. This is called "guarnición".
  • SPANISH VERSION: GAZPACHO. 6 tomates maduros grandes y carnosos, 2 pimientos verde, 1 pimiento rojo, 1 pepino, 1 corazón de cebolla grande, 1 diente de ajo (opcional), 2 rebanadas de pan del día anterior sin la corteza, sal, aceite de oliva virgen extra, vinagre
  • Preparación: Poner a remojo las rebanadas de pan. Se colocan en un cuenco con agua hasta cubrirlas, añadiéndoles un poco de sal y aceite. Se reservan. Pelar y trocear los tomates, los pimientos, el pepino, la cebolla y el ajo. A los pimientos se les quita las semillas. Mezcle todos los ingredientes. En la batidora eléctrica, coloque la mezcla de ingredientes (en una tanda o en varias tandas), añada un poco de agua y triture hasta conseguir una crema. Se añade el pan con el agua, el vinagre y se bate nuevamente hasta conseguir que todo esté bien triturado y emulsionado.
  • Añadir agua fría y mezclar bien. Comprobar el punto de sal y vinagre. Pasarlo por un colador chino o un pasapurés, para eliminar la piel de pimiento. Al haberlos triturado con piel, (es muy difícil pelarlos en crudo, sin llevarse la mitad del pimiento), ésta queda flotando y es muy desagradable al paladar. Añadir más agua si fuera necesario, tiene que quedar una textura de crema líquida. Introducirlo en la nevera hasta conseguir la temperatura deseada y en el momento de servir rociar con un chorrito de aceite de oliva virgen extra, que mezclaremos con una cuchara de madera. Se sirve con una guarnición de pepino crudo cortado en dados, cuadraditos de pan (normal o tostado), pimiento cortado en cuadraditos y cebolla picada. Cada elemento en un platito aparte para que los comensales puedan servirse a su gusto.

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I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"
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