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Gazpacho Olive Oil Andaluz

Posted by Fernanda Catalan on
Gazpacho Olive Oil Andaluz

It’s almost summer in Chile, so it’s gazpacho time! Gazpacho is one of the all time favorite Spanish recipes, it’s a soup made of raw vegetables and served cold.

Gazpacho is gluten free and light and tastes even more delicious made with O-Live.



  • 1 slice country-style bread
  • 2 small cucumbers, peeled, seeded, and chopped
  • 2 lb. very ripe tomatoes, seeded and coarsely chopped
  • 1 clove garlic, peeled and chopped
  • 2 tbsp. sherry vinegar
  • 1/2 cup extra-virgin O-Live olive oil
  • Salt


Preparation Steps:

  1. Soak bread for 1/2 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
  2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
  3. Push purée 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.


Enjoy! :) 

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