Andalusian Gazpacho

  • serves

An easy-to-make warm weather dish that's perfect as an appetizer or light meal. Note: Allow 12 hours or overnight for marinating time.

Courtesy of The Burnt Tongue.

77 Ratings
Directions for: Andalusian Gazpacho


18 tomatoes, seeded, peeled and chopped

2 cucumbers, seeded and diced

2 red pepper, chopped

5 clove garlic, chopped

¾ baguette, cut into pieces

7 Tbsp red wine vinegar

5 Tbsp extra virgin olive oil

1 Tbsp Tabasco

salt and pepper, to taste

cucumber julienne, for garnish


1. Place all ingredients except olive oil in a large bowl and toss. Cover and refrigerate for at least 12 hours, preferably overnight.

2. Finely puree in a blender and strain. Adjust seasonings with salt and pepper.

3. To serve, ladle into bowls and garnish with extra virgin olive oil and cucumber julienne.

See more: Summer, Vegetables, Vegetarian, Tomatoes, Soup

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