Andalusian Gazpacho

A classic Andalusian-style chilled tomato soup — this third gazpacho variation leans on ripe tomatoes, cucumber, peppers, and olive oil blended smooth. Perfect for hot summer days, and a Mediterranean Garden staple.

Prep: 15 min • Chill: 1 hr • Serves: 4 • By Dr. Terry Simpson

Ingredients

• 6 ripe tomatoes, peeled and seeded
• 1 cucumber, peeled and seeded
• 1 green bell pepper, seeded
• ½ small red onion
• 2 cloves garlic
• ¼ cup extra-virgin olive oil
• 2 Tbsp sherry vinegar (or white wine vinegar)
• Salt & pepper to taste
• Optional garnish: diced cucumber, croutons, or a drizzle of EVOO

Instructions

1. Peel and seed tomatoes by blanching briefly in hot water, then slipping off skins.
2. Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender or food processor.
3. Add olive oil and vinegar; blend until smooth. Season with salt and pepper.
4. Chill at least 1 hour before serving. Garnish as desired.

Mediterranean Notes

• Classic origin: Andalusian gazpacho is one of the most famous cold soups in the Mediterranean.
• Healthy fat: EVOO provides monounsaturated fats and satiety.
• Plant-based: Tomatoes, cucumber, onion, and pepper deliver antioxidants, hydration, and fiber.

Nutrition (Estimated per serving)

Calories: ≈150 kcal
Protein: ≈3 g
Fat: ≈11 g
Carbohydrates: ≈12 g
Fiber: ≈3 g
Sodium: ≈200 mg
(Values vary by vegetable ripeness and added oil/salt.)