Gazpacho Andaluz

Chilled Summer Soup

Preparation info

  • Difficulty


  • Media Ración


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

There is a small but annoying trend to serve little ‘gazpachos’ as part of a menu, often as a small taster. Sadly, they are often just puréed vegetables made the day before and are thin, feeble and taste like the refrigerator in which they were stored — everything a gazpacho isn’t. Gazpacho is a luscious but light, fresh and enlivening, smooth and enticing soup made from fresh ripe vegetables. Although chilled soups are not the norm in this part of the world, this is one of those dishes that you must make at least once before you die.


  • 1 kg (2 lb 4 oz) tomatoes, roughly chopped
  • 2 Lebanese (short) cucumbers, peeled, seeded and chopped
  • 1 red onion, roughly chopped
  • 1 red capsicum (pepper), seeded, membrane removed and roughly chopped
  • 1 green capsicum (pepper), seeded, membrane removed and roughly chopped
  • 1 garlic clove, chopped
  • 100 ml ( fl oz) extra virgin olive oil
  • 60 ml (2 fl oz/¼ cup) aged sherry vinegar
  • about 300 ml (10½ fl oz) chilled water


Purée the tomatoes in a blender until a smooth liquid forms. Strain the liquid through a sieve and discard the skin and seeds.

Pour the liquid back into the blender and add the chopped vegetables and garlic. Blend for several minutes until smooth.

Add the oil and the vinegar and combine well. With the motor running, add enough of the chilled water to form a smooth liquid that has the consistency of thin cream. As vegetables can contain varying amounts of water, you will find you sometimes need to add more, or less, water. The soup needs to be smooth and rich. Finally, season with 1 teaspoon salt. You’ll need this amount of salt as it is a cold soup and anything served cold needs extra seasoning. Serve chilled.