Gazpacho Andaluz with La Sacristia Sherry Vinegar



For the soup:

  • 1 slice county-style bread, about 1″ thick, crusts removed
  • 2 small cucumbers, peeled, seeded, and chopped
  • 2 pounds very ripe tomatoes, seeded and coarsely chopped
  • 1 clove garlic, peeled and chopped
  • 2 T La Sacristia Vinagre de Jerez Reserva
  • 1/2 c extra virgin olive oil

Optional garnishes:

  • 1/2 green pepper, seeded and finely chopped
  • 1/2 cucumber, peeled, seeded, and finely diced
  • 1 small tomato, seeded and finely diced


  1. Soak bread for 30 minutes in a small bowl with water to cover. Squeeze out excess moisture with your hands.
  2. Puree bread, cucumbers, tomato, garlic, vinegar, olive oil, and one cup water in a food processor until very smooth.
  3. Push the puree through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
  4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.

Recipe from Saveur

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