15-Min Gazpacho Andaluz
No-cook Spanish cold tomato soup, ready in minutes. Blend ripe tomatoes with sherry vinegar and olive oil, chill, and serve with crispy croutons and fresh cucumber dice.
- Total time
- 15 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toast bread cubes in a dry skillet over medium heat until golden and crispy, ~4 minutes. Set aside.
Step 2
Add tomatoes and sherry vinegar to a blender. Blend until completely smooth, ~90 seconds.
Step 3
Drizzle in olive oil while blending until the soup turns a vibrant orange-red and emulsifies slightly.
Step 4
Season with salt and pepper to taste. Pour into a bowl and refrigerate until cold, ~10 minutes.
Step 5
Divide soup among bowls. Top with diced cucumber, minced red onion, and warm croutons.
Step 6
Drizzle with additional olive oil and serve immediately.
Tools you’ll need
- blender or food processor
- skillet
- wooden spoon
- bowl
- chef's knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
