Gazpacho Andaluz

We’d say there isn’t much better than a refreshing bowl of gazpacho on a hot summer’s day. We’re taking you to Spain with this gorgeous recipe.

Originally made as a way of using up old bread by combining it with garlic, olive oil, vinegar and salt, gazpacho only became associated with tomatoes when they arrived in the 16th century!

Our Top Tip is to let the ingredients infuse for a few hours before blending.


A bowl for mixing

Hand/Stick Blender

Walnut Chopping Board


  • 1 kg ripe tomatoes cut into large chunks
  • 200g cucumber, peeled and cut into large chunks
  • 1 medium onion cut into large chunks
  • 2 cloves of garlic, halved
  • 2 piquillo peppers
  • 100g bread (we used fresh Sourdough)
  • 2 tablespoons sherry vinegar
  • 200ml extra virgin olive oil
  • pinch of ground cumin
  • sea salt, to taste
  • 200g ice cubes

To Serve:

  • Pieces of Sourdough, fried in olive oil
  • finely chopped cucumber
  • finely chopped red pepper


  1. Put the tomatoes, cucumber, onion, garlic and peppers into a bowl or container. Add the chopped bread, vinegar and half the extra virgin olive oil. Put in the fridge to infuse for 2 hours.
  2. Add the remaining ingredients, apart from the remaining olive oil, and begin to blend with a hand blender (use a slow setting). Add the rest of the oil a little at a time until you have a creamy, soup consistency. Pass through a sieve.
  3. Serve with the fried bread, cucumber and red pepper scattered on top.


Recipe courtesy of Brindisa.


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