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Recipe - Gazpacho Andaluz (Cold Tomato-Cucumber Soup)

Pic of Gazpacho Andalusia is without doubt the home of gazpacho, although it is made throughout Spain. In the South, each household has its own gazpacho recipe, all slightly different but made with the same basic principles, and always delicious. The most frequently encountered gazpacho is an uncooked mixture of tomatoes, garlic, olive oil, water, vinegar, onions, cucumbers, and green peppers, thickened with bread crumbs, while the gazpacho of Málaga province in Andalusia is based on almonds and contains grapes. Traditionally served chilled, this 'soup' is the perfect start to a summertime dinner and may be served with croutons, additional chopped vegetables, and chopped egg that the diners add to taste. Spanish cookbooks classify gazpacho as a salad. It is an ancient dish mentioned in Greek and Roman literature, although two of the main ingredients of the modern version, tomatoes and green peppers, were brought to Spain from the New World only in the 16th century. The word gazpacho is derived from the Arabic for “soaked bread.”


For Soup:
1 Green Bell Pepper
½ Cucumber
2 pounds Tomatoes, peeled & de-seeded (instructions to follow)
1 Clove Garlic
1 Large Egg
1 cup Breadcrumbs
2 tablespoon Pedro Ximenez Vinegar
2 tablespoon Extra Virgin Olive Oil
Mediterranean Sea Salt to taste
1 cup Water

For Garnish/Topping:
1 Tomato, finely chopped
½ Cucumber, finely chopped
½ Green Bell Pepper, finely chopped
½ Red Onion, finely chopped

Recipe Size

Serves 5

Prep Time/ Cook Time

20 minutes prep, refrigerate until cool, no cooking required


Remove the skin & seeds from the tomatoes (score a cross in the base of each tomato and place in boiling water for 10 seconds, then immediately place into cold water to loosen the skin. Remove seeds with a spoon.) Peel the cucumber and garlic, and coarsely chop together with the tomato and the green pepper. Place all 4 ingredients in the blender together with a teaspoon of salt, the egg, the breadcrumbs, olive oil, a dash of vinegar and 1 cup of water. Blend until smooth then check for salt and vinegar, adding more if necessary. Place the gazpacho in the fridge and serve well chilled. Additional water may be added based on preference. Serve along with the chopped vegetable garnish and enjoy!

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Pedro Ximenez Sweet Vinegar - Gran Reserva 25 Year- VN009
This exceptional Gran Reserva semi-sweet vinegar is pressed from the rich, late-harvest Pedro Ximenez grapes grown in the south of Spain, and aged in American oak barrels.
Size: 8.5fl.oz/250mL
Origin: Montana de Mariola, Spain
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Malaca Vetus Extra Virgin Olive Oil OO035
This extra virgin olive oil is extracted from mature olives. It is very subtle on the nose, highlighting its mature undertones, and is especially sweet on the palate.
Size: 8.45fl.oz/250mL
Origin: Cordoba, Spain
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