Spanish Gazpacho

For most folks, soups are the soul food consumed piping hot to ward off the chill throughout the bone-numbing temperatures during the interminable winter months.  However, cold soups are the perfect complement for dog days of summer as they are the ultimate solstice cooler when there’s a cornucopia of fresh veggies and we crave something refreshing.

Requiring no introduction, this classic from the Iberian Peninsula, specifically Andalusia, Gazpacho demands no stove preparation and it has many variations, typically red or white.  For good measure here are a couple of robust recipes for both types.













1-2 garlic cloves – coarse chopped

2 thick slices of country baguette – crust removed

½ red bell pepper – seeded and chopped

2 cups of English hot house cucumber – peeled

¼ green bell pepper – chopped

2 ½ LBS of vine-ripe tomatoes – skins and seeds removed – roughly chopped

½ TSP ground cumin

1 TSP sugar

½ TSP of smoked Spanish paprika (Pimentón)

2 TBSP Spanish Sherry vinegar

½ cup of EVOO

1 TSP Kosher salt or more to desired taste


Soak the bread in a bowl with some water for about 30 minutes. In a food processor, process the tomatoes, cucumber, cumin, paprika, vinegar, bell peppers, garlic, sugar and the soaked bread. With the motor running, add the oil in a thin stream and ½ to 1 cup of water and process till very smooth.  Season well, as tomatoes love salt.  Press the contents to a sieve, to make it smooth and silky.  However if you desire your Gazpacho a little chunkier, then leave as is.  Refrigerate for about 6 hours, preferable overnight and check for seasonings prior to serving.  Pour into individual glasses or small bowls with garnishes on the side.


GARNISHES – Cherry petite heirloom tomatoes , cucumbers, parsley, sweet onion and some toasted baguette or rustic bread slices on the side to dunk into the Gazpacho.














When we think of Gazpacho, most of us are familiar with the red variety, as with the recipe listed above recipe.   However, in southern Andalusia, Malaga to be precise, they serve a marvelous white Gazpacho that is not only spectacular in flavor but a beauty to behold – called Ajo Blanco Malagueño.  The blanched almonds give it the pristine white color and add a glamorous, silky creaminess.  Ensure the green grapes are exceptionally sweet to counter balance the garlic and vinegar.  Typically, it doesn’t include cucumber, but I find it add tremendous freshness to this chilled soup, you can leave it out if you desire.


2 cups of ripe green grapes

2 cups of cubed English hothouse cucumbers – peeled and roughly choppped

2 cups of cubed day-old baguette – crust removed

2 garlic cloves – chopped

1 TSP of honey

1 ½ cups of blanched almonds

2 TBSP Spanish Sherry vinegar

1 cup of Spanish EVOO

Pinch of sugar

1 TPS of Kosher salt or more to desired taste

2 cups of water

Soak the bread in water and squeeze it dry.   In a food processor, add the bread, almonds, cucumber, grapes, garlic, vinegar, a pinch of sugar and the salt and process to a smooth paste.  Add the oil in a thin stream then do the same with the water.  Press through a sieve to achieve a smooth consistency.  Chill for at least 6 hours or preferably overnight.  Check for seasonings and serve in chilled bowls with desired garnishes.

GARNISHES – Green grapes or honeydew melon, either chopped into small squares; minced chives; homemade croutons and toasted slivered almonds.

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