The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion—ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through. In this version of the easy, no-cook cold soup, cumin lends a subtle, savory flavor.
Gazpacho can be chilled up to 2 days.
Recipe information
Total Time
3 1/2 hours
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Step 2
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
Step 3
Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
Step 4
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
Recipe notes
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