Andalucian-Inspired Gazpacho

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Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This may seem like a non-genuine version, as you may be used to a chunky gazpacho but, believe me, this is what it’s like if you go to Andalucia. Summer is the best time to enjoy this easy, refreshing soup — tomatoes and capsicums are plentiful and at their most flavoursome then.


  • 600 g (1 lb 3 ½ oz) ripe tomatoes, quartered
  • 2 large red capsicums, seeds and stems removed
  • 1 clove garlic, peeled
  • 2 tablespoons lemon juice
  • 60 ml (2 fl oz) dry sherry
  • 2 slices stale white bread, crusts removed, cut into 2 cm (¾ in) cubes
  • 400 ml (13 ⅔ fl oz) cold water
  • 60 ml (2 fl oz) extra virgin olive oil
  • 1 teaspoon sea salt
  • 2 hard-boiled eggs, peeled and roughly chopped
  • 2 spring onions, finely sliced


Place all ingredients except egg and spring onions in a blender and purée well for 1 minute, then strain through a sieve into a large bowl. (It may be easier to do this in two batches.) Season with extra salt to taste. Serve chilled, poured over ice cubes and garnished with egg and spring onions.