Gazpacho Andaluz is a healthy Spanish soup that embodies the vibrant flavors of Spain. This summer gazpacho recipe is made with simple, fresh ingredients such as tomatoes, cucumbers, peppers, and onions. The key to an excellent gazpacho recipe is marinating the vegetables and blending them into a smooth, rich soup. You can add shrimp for […]
Chop celery, red onion, red peppers (remove seeds), cucumbers ( and seed), cilantro, garlic, and tomatoes (peel if desired).
Cut the bread into cubes and sauté in 2 tbsp olive oil until golden and crispy. Season with salt and set aside on paper towels to absorb excess oil. Dice the remaining cucumber and chop the green onions for .
In a large bowl, combine all vegetables, tomato paste, breadcrumbs, red wine vinegar, cayenne pepper, and water. Add ½ cup olive oil, tomato juice, and season with salt and white pepper. Let the mixture in the fridge for at least 2 hours.
Process the mixture in a food processor until finely chopped. Return it to the bowl and taste; adjust seasoning with salt, pepper, and cayenne as needed.
Serve the chilled gazpacho with optional shrimp and garnish with croutons and chopped green onions.
This recipe connects to Knife Skills & Vegetable Cuts — learn the technique step by step in the video lessons.
Shrimp cook in minutes — watch for the curl and the color change, then get them off the heat immediately. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
