Gazpacho Andaluz


  • 1 kg ripe tomatoes
  • 1 green bell pepper
  • 1 small cucumber
  • ½ - 1 garlic clove
  • White bread (a day old, approximately the size of one small bun)
  • 50 ml red wine vinegar
  • 50 ml olive oil
  • Salt
  • 1 glass of water or vegetable stock
  • ½ fresh chilli


Cut the tomatoes, cucumber and bell pepper into 1 cm cubes and put them all in a bowl. Chop the garlic and add it to the cut vegetables. Then crumble the bread and add it to the bowl, followed by the vinegar, water (or vegetable stock) and salt. Blend the ingredients in a stand blender and mash them through a fine sieve. Put in the fridge to cool.

To serve

Serve the Gazpacho in soup plates or tall glasses, topped off with some croutons, cucumber and bell pepper cubes, herbs and a boiled egg.

Gazpacho can be kept in the fridge for a couple of days.