Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
Gazpacho recipe courtesy of chef José Andrés.
For the soup:
  • 1 cucumber, peeled, seeded and chopped
  • 1 green bell pepper, seeded and diced
  • 3 pounds ripe plum tomatoes
  • 2 garlic cloves, peeled
  • ¼ cup sherry vinegar
  • ½ cup Oloroso sherry
  • ¾ cup Spanish extra-virgin olive oil
For the garnish:
  • 2 1 inch-thick slices rustic bread (or any other crunchy cracker)
  • ¼ cup Spanish extra-virgin olive oil
  • 3 or 4 plum tomatoes, halved
  • ½ cucumber, diced
  • Edible flowers, micro-greens (optional)
  • Sea salt to taste
To make the soup
  1. combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick orange liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes.
For the garnish
  1. if using bread, preheat oven to 450F. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.
  2. When you are ready to serve, dice the cucumber. Put a few croutons (or crackers), plum tomato halves, cucumber and any other garnishes in each bowl and pour the gazpacho over them. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with salt.
Recipe by Honest Cooking at