About the Recipe
Gazpacho is a traditional cold soup from the Andalusia region of southern Spain. Its direct precursor, ajo blanco (white gazpacho), made from bread, almonds, garlic, olive oil, and vinegar, predates the introduction of tomatoes from the Americas. The modern tomato-based version, gazpacho andaluz, is made by blending raw ripe tomatoes, cucumbers, bell peppers, garlic, olive oil, vinegar, and stale bread into a smooth liquid, which is then chilled. Historically, these bread-based concoctions were practical meals for laborers. It is served cold, often in a bowl or glass, as a refreshing first course or drink in hot weather.
Ingredients
6 ounces hearty bread, crusts removed, torn into 1- to 2-inch chunks
3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks
Kosher salt and freshly ground black pepper
1/2 pound (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks
1/3 pound (about 1 small) red onion, peeled and cut into rough 1-inch chunks
1/3 pound (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks
1/4 cup roughly chopped fresh oregano leaves
2 cloves garlic, peeled and smashed
1 cup extra-virgin olive oil, plus more for serving
2 tablespoons sherry vinegar, plus more to taste
Chopped herbs such as parsley, chives, or oregano for serving
Preparation
Step 1
Place bread in bottom of a large bowl. Add half of the tomatoes in an even layer on top and season generously with salt and pepper. Add cucumber, onion, bell pepper, and garlic. Sprinkle with oregano and season generously with salt and pepper. Add remaining tomatoes and sprinkle with more salt and pepper. Drizzle oil and vinegar over the top. Let rest at room temperature for 30 minutes.
Step 2
Toss all ingredients with a wooden spoon or by hand until they are evenly incorporated. Transfer half of the contents, including liquid at bottom of bowl, to the jar of a blender. Blend on high speed until completely smooth, about 3 minutes. Press mixture through a fine-mesh strainer into a large bowl. Repeat with remaining soup (you may need to work in more batches).
Step 3
Season soup with more salt, pepper, and vinegar as desired. Serve immediately, garnish with chopped herbs and drizzle with extra-virgin olive oil, or chill for up to 3 days before serving.