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By anthonygriffin (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • 1 hour chilling time
  • Easy
  • Serves 4
The original Andaluz Gazpacho. A cold 'soup' which is the ultimate hot Summer cooler! Easy to make, too.


  • 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


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

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