---
title: Gazpacho Andaluz (Chilled Tomato Soup)
servings: 4
prep time: 15 minutes
source: https://mycibora.com/recipes/gazpacho
---

Gather @tomato{1%kg}, @green bell pepper{1}, @white bread{1%slice} and @sherry vinegar{1.5%tbsp}.

Soak the bread in a splash of water while you chop the vegetables.

Blend the tomatoes, @cucumber{0.5}, pepper, @garlic{1%clove}, bread, vinegar and @salt{1%tsp} on high speed until completely smooth, 2 minutes. ~{2%minutes}

With the blender running, stream in the @olive oil{4%tbsp} so the soup emulsifies to a pale orange-red silk.

Pass through a fine sieve for a truly smooth texture, pressing with a ladle.

Chill at least 2 hours; gazpacho must be properly cold. ~{2%hours}

Taste again once cold — chilling dulls seasoning — then serve in glasses or bowls with a thread of olive oil on top.