Gazpacho de Andalusia
This Spanish version of gazpacho incorporates bread into a refreshing, cold tomato and vegetable soup. Check your local farmers’ market for the most delicious, ripe tomatoes around!
Serves: 6Hands-on: 15 minutesTotal: 2 hours 45 minutesDifficulty: Easy
- 4 slices French bread, sliced 1" thick
- 1 cup water
- 2 cups diced red bell pepper, divided
- 2 cups diced green bell pepper, divided
- 8 medium tomatoes, chopped
- 1½ cups chopped cucumber
- 2 large cloves garlic, peeled and crushed
- ½ cup olive oil
- 2 Tbsp. apple cider vinegar
- ¾ tsp. cumin seeds
- 1½ tsp. sea salt
- Place bread in a medium bowl. Add water and set aside to soak for 30 minutes. Reserve 2 tablespoons each chopped bell pepper and set aside.
- In a blender, combine tomatoes, cucumber, remaining bell peppers, and garlic. Blend until smooth.
- Press some of the water out of the bread. Combine bread with olive oil, vinegar, cumin, and sea salt in a medium bowl. Add to tomato mixture and blend until smooth. Blend in batches if blender is too full.
- Refrigerate for at least 2 hours. Garnish with remaining bell peppers before serving.