~88 cal · 4g protein · 17g carbs · 2g fat (estimated, per serving)
🍽️
Glasses of chilled red gazpacho with diced vegetable garnish
🇪🇸 Andalusia
Field workers under the Andalusian sun invented gazpacho as drinkable lunch, pounding stale bread, oil, and vegetables in a wooden bowl. It survives in every fridge in Seville each summer — served in a glass as often as a bowl.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2.5 lbs very ripe tomatoes
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1/2 cucumber, peeled
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1/2 green pepper (Italian frying type)
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1 small clove garlic
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1 thick slice stale white bread, crusts off
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1/3 cup, plus more to finish extra-virgin olive oil
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2 tbsp sherry vinegar
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1 tsp fine salt
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a small bowl each diced cucumber, pepper, and croutons, to garnish
Instructions
1
Soak the bread in a splash of water. Roughly chop the vegetables.
2
Blend tomatoes, cucumber, pepper, garlic, bread, vinegar, and salt until completely smooth — 2 full minutes.
3
With the motor running, stream in the olive oil so the soup emulsifies and turns a shade paler and silkier.
4
Pass through a sieve for restaurant-smooth texture (optional but Andalusian).
5
Chill at least 2 hours. Serve very cold with the garnishes — or simply drink it from a glass like Seville does.
Sevillian summer tradition.
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🌏 While it simmers — know your destination
📍
Andalusia. The sunbaked south that drinks its salad cold.
🗺️
Spain. Rice fields, olive groves, and a coastline of seafood.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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