Gazpacho Andaluz

yummy Gazpacho Andaluz shot by Mariña Casas (c)

The starter was a cold veggie soup that fit perfectly with high the temperatures of last Wednesday: A Gazpacho Andaluz. This refreshing soup originates from the region Andalusia in southern Spain. The recipe is very simple and the preparation won’t take you long. Gazpacho Andaluz is a perfect dish for summer because it nourishes you with a lot of vitamins and it will cool you down at the same time. This recipe serves four people.


  • 1 slice of (old) white bread
  • 4 big and ripe tomatoes
  • 1 cucumber
  • 1 glove garlic
  • 1 onion
  • 1 spoon of sherry vinegar
  • 2 spoons of extra-virgin olive oil
  • Salt and pepper
  • Tipp: If you have leftover peppers, you can use them as well


Put the bread into a bowl and cover it with cold water. Let it soak until you have finished chopping the veggies. Wash all vegetables and chop them into chunks. Put the chunks into a food processor, add the soaked bread, sherry vinegar, a cup of cold water, and extra-virgin olive oil. Mix until the puree is homogenous. Season the soup with salt and pepper. Chill the Gazpacho Andaluz in the fridge for at least two hours. The taste will get more intense through this. Enjoy sour summer in a bowl!

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