Name: Classic Andalusian Gazpacho
Cook time: 30 minutes
Total time: 3 1/2 hours
Yield: Makes 4 servings
Ingredients: 1 (2-inch-long) piece baguette, crust discarded; 2 garlic cloves; 2 teaspoons salt; 2 tablespoons Sherry vinegar (preferably "reserva"), or to taste; 1 teaspoon sugar; 1/2 teaspoon ground cumin (optional); 2 1/2 lb ripe tomatoes, cored and quartered; 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca); Garnish: finely chopped red and green bell peppers

Two bowls of Andalusian Gazpacho with two glasses of white wine on the side.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

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.

Cooks' note:

Gazpacho can be chilled up to 2 days.

Recipe notes

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Recipe notes

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