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Serves 4

The original Andaluz Gazpacho. A cold 'soup' which is the ultimate hot Summer cooler! Easy to make, too.

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  • 1 kg. ripe & soft tomatoes, top of core removed but seeds left in
  • 1 deseeded green pepper (preferably the long, thin Spanish pepper, not the capsicum/bell pepper type, although this will do fine too)
  • half a medium onion
  • a third of a long (UK) cucumber, peeled and seeds removed
  • 1 clove of garlic
  • 200 ml good virgin olive oil
  • 2 tsp red wine vinegar or sherry (Xerez) vinegar
  • half tsp of ground cumin
  • 2 level tsp of salt
  • 3 hard-boiled and cooled eggs, yolk and white seperated and chopped small
  • large handful of sultanas, soaked in olive oil
  • Spanish Serrano ham or good ham, chopped small
  • croutons


    1. Place all the ingredients in a large bowl and blend with a hand blender until smooth and completely homogenised.
    2. Check for any unblended ingredients. Soup should be a pale red with flecks of red and green in it.
    3. Chill in fridge for at least 1 hour
    4. Place all accompaniments on a large plate, keeping them divided into seperate sections. Or use a sectioned snack server.
    5. Divide the Salmorejo between four bowls and serve with the accompaniments and crusty bread

Comments, questions and tips

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28th Jul, 2011
Very easy to make and tasted great. I used a bit more sherry vinegar than stated though.
15th Jun, 2008
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