Andalusian Gazpacho

Andalusian Gazpacho

By annamueser Published: July 31, 2012

  • Yield: 4 Servings
  • Prep: 10 mins

This chilled soup, from southern Spain, is a summer classic. Recipe from



  1. Sprinkle chopped garlic with salt and mash into a past, using the side of a knife or a mortar & pestle.
  2. Soak bread/breadcrumbs in water for 1 minute. If using bread, squeeze excess water out.
  3. Put garlic paste, bread/breadcrumbs, vinegar, sugar, & cumin in food processor and blend.
  4. Add half the tomatoes and blend until smooth. Add remaining tomatoes and blend.
  5. With processor running, add olive oil. Blend until smooth.
  6. If desired, strain through fine mesh strainer & discard solids. Refrigerate 3 hours.
  7. Serve with chopped cucumber and diced avocado as garnish.