Andalusian Gazpacho

Total time: 20 mins, Servings: 4-6

INGREDIENTS

• 3 ½ oz stale bread(or 2-3 slices, with crusts removed
• 2 lbs very ripe tomatoes, peeled
• 1 green bell pepper, roughly chopped 
• 2 cloves garlic, peeled 
• ¼ cup white wine vinegar
• ⅔ cup olive oil
• 2 teaspoons salt

Garnish

• 1 small onion, finely chopped
• 1 firm tomato, peeled and finely chopped
• 2 oz cucumber, peeled and chopped
• 1 egg, hard boiled and finely chopped
• 3 ½ oz stale bread

INSTRUCTIONS

1. Soak the bread in about ⅔ cup of water until softened. Then squeeze out any excess liquid.
2. If working by hand: Use a large mortar to crush the soaked bread along with the remaining soup ingredients. Slowly drizzle in the oil while mixing until the mixture becomes smooth and well-blended.
3. If using a food processor: Add all the soup ingredients to the bowl and blend until smooth. You may need to work in two or more batches. Taste and adjust seasoning as needed.
4. Pour the soup into a bowl, cover, and refrigerate for at least 1 hour to chill.
5. Place garnish ingredients into individual serving bowls. Serve the chilled gazpacho with garnishes on the side.
6. If desired, add a little cold water to the soup just before serving to adjust the consistency.

Gazpacho is a refreshing, cold vegetable soup that packs a powerful nutritional punch. Made primarily from raw tomatoes, peppers, cucumbers, onions, garlic, and olive oil, it’s rich in antioxidants like vitamin C, lycopene, and beta-carotene, which support immune health and help fight inflammation. Because it’s served raw, gazpacho retains more vitamins and enzymes than cooked soups, making it especially hydrating and nutrient-dense—perfect for warm-weather wellness.