Gazpacho Andaluz Soup Recipe

Makes 3.84 L

  • 3.63 kg peeled, seeded, and medium-diced plum tomatoes
  • 454 g small-diced green peppers
  • 454 g small-diced, peeled cucumbers
  • 8 garlic cloves, crushed
  • 240 mL red wine vinegar
  • 480 mL olive oil
  • Salt, as needed
  • Ground black pepper, as needed


  • 113 g small-dice tomatoes
  • 113 g small-dice green peppers
  • 113 g small-dice cucumbers
  1. Combine the tomatoes, peppers, cucumbers, garlic, vinegar, oil, salt, and pepper in a nonreactive container. Cover, refrigerate, and marinate overnight.
  2. Puree the marinated ingredients in a blender or food mill, working in batches if necessary. Strain through a fine-mesh sieve. Adjust seasoning with salt and pepper.
  3. Chill the soup thoroughly.
  4. Serve the soup in chilled bowls or cups and garnish each serving with diced tomatoes, peppers, and cucumbers.