Gazpacho Andaluz

Gazpacho Andalus - Andalusian Salad-Soup

by Janet Mendel

Gazpacho, as shared by cookery writer and Spanish food expert Janet Mendel, is a classic cold soup from Andalusia that truly captures the taste of summer. Her recipe is simple, fresh, and rooted in tradition—perfect for hot days when you want something light yet nourishing.

Made with ripe tomatoes, green pepper, cucumber, onion, garlic, a little stale bread, olive oil, vinegar, and water, this chilled soup is packed full of flavour—and vitamins. Mendel insists on using the freshest seasonal produce and good-quality olive oil to get the best results. Everything is blended raw, which helps preserve all those important nutrients, making gazpacho as healthy as it is delicious.

Served ice-cold, it’s wonderfully refreshing and full of natural goodness. Mendel recommends letting the gazpacho chill thoroughly before serving and offering chopped vegetables or croutons on the side, so everyone can add their own garnishes. It's a great way to enjoy more vegetables without even noticing.

Because it’s uncooked and made almost entirely of raw vegetables, gazpacho is rich in vitamin C, antioxidants, and fibre—making it an ideal choice for anyone looking to eat well in the summer. Whether you serve it as a starter, a light lunch, or even in a glass as a savoury drink, it’s a lovely way to cool down and boost your health at the same time.

So why not give Janet Mendel’s recipe a go? It’s easy, nutritious, and a true taste of Spain.

Ingredients

• 75 g stale bread (Spanish loaf, not packaged bread), crusts removed
• 1 kg ripe tomatoes, peeled and seeded
• 3 cloves garlic
• 2 tsp salt
• pinch of ground cumin
• 6 tbsp olive oil
• 5 tbsp vinegar
• about 300 ml water

For the garnish:

• 100 g green peppers, finely chopped
• 100 g cucumber, peeled and finely chopped
• 1 small onion, finely chopped
• 1 small tomatoes, finely chopped
• 2 slices bread, toasted and diced

A note about tomatoes: vine-ripened tomatoes are one of Spain’s summertime treats. If possible, buy the big, beefy ones. Even if they are slightly green, they will ripen in a few days. Avoid the all-of-a-size and colour long-life tomatoes. They’re bred for shipping long distances and just don’t have the flavour of the local varieties.

Tomatoes can be skinned before making the gazpacho. Instead of the usual method of dipping them in boiling water, try running the blunt edge of a knife across the skin, then pulling it off. Otherwise, puree the tomatoes, then sieve them to remove skin and seeds.

Recipe

Put the bread to soak in enough water to cover for 10 minutes. Squeeze out excess water and put the bread in a blender or processor. Cut the peeled tomatoes into chunks and add to the blender with the garlic, salt and cumin. Process until puréed (in two or more batches if necessary). With the motor running add the oil in a slow stream, then add the vinegar. The mixture will thicken and change colour as the oil emulsifies. Add a little of the water and transfer to a serving bowl or pitcher. Stir in water to the desired consistency. Chill until serving time. Place the chopped peppers, cucumbers, onion, tomato and breadcrumbs in individual small bowls or in a divided dish and serve them as accompaniments. Gazpacho may also be served in glasses or mugs for sipping. Omit the garnishes.