Chilled Vegetable Soup

Name: Chilled Vegetable Soup (Gazpacho)
Total time: 1 h 15 min
Cuisine: Spanish
Ingredients: 4 large ripe tomatoes, cored and ¾ coarsely chopped, ¼ diced; 1 small cucumber, peeled, seeded, and ¾ coarsely chopped, ¼ diced; 1 small red onion, ¾ coarsely chopped, ¼ diced; 1 red or yellow bell pepper, seeded and coarsely cahopped; 1 red or yellow bell pepper, seeded and coarsely cahopped; 3 cloves garlic, crushed; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons sherry vinegar; 1 cup extra-virgin olive oil; 8 ounces (about ½ loaf) sourdough bread, crusts removed, diced, and toasted; 8 ounces (about ½ loaf) sourdough bread, crusts removed, diced, and toasted; 4 ounces Spanish ham or Jamón Ibérico, diced (optional); 4 ounces Spanish ham or Jamón Ibérico, diced (optional)

Gazpacho

Preparation info

Serves:
4 to 6
as a tapa or an appetizer

Difficulty
Easy
Ready in
1 hr 15

Appears in

Hemingway's Spanish Table

By Howie Southworth

Published 2026

About

During our visit, Teresa García from the Alfonso XIII was more than hospitable and excited to highlight the hotel’s 1950s history with Mary and Ernest Hemingway. She and Chef Felipe Arango designed a special “Hemingway Luncheon” and a tour of the equally Moorish and Castilian palace-turned-resort. We received the Sevillian VIP treatment that Don Ernesto so craved, which was both grand and comforting. Below are adaptations o

Ingredients

Europe
Spain
Sevilla
Soup

Ingredients

Method