Gazpacho Andaluz

  • Recipe courtesy of Janet Mendel, taken from her newest book about Spanish culture to be published in 2002 by HarperCollins
  • Show: Planet Food
  • Episode: Southern Spain

Total Time:
40 min
40 min
Inactive Prep:
4 servings


  • 4 ounces day old bread, crusts removed, cut into 2 1/2-inch cubes
  • 2 cloves garlic
  • 2 pounds ripe tomatoes, about 5 to 6 medium tomatoes, seeded
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/3 cup olive oil, preferably extra-virgin
  • 2 tablespoons wine vinegar
  • 1 1/2 cups water


      Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth.

      To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise. Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl. The seeds will squeeze out; the juice will collect in the bowl. It is then ready to be added to the gazpacho as pulp.

      Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. B