Gazpacho A La Pedro Almodóvar

Gazpacho A La Pedro Almodóvar - Classic Spanish Gazpacho |


  • 2 thick slices of day-old country bread, crusts removed and cut into small pieces
  • 1 1/2 to 2 pounds ripe, sweet tomatoes, quartered
  • 2 tablespoons aged sherry vinegar
  • 1/2 small Spanish onion, peeled, chopped, soaked in water and drained
  • 1/2 cup good quality extra-virgin olive oil (look for a Spanish variety)
  • 1/4 cup water
  • 2 small garlic cloves, minced
  • Pinch of ground cumin
  • Pinch of cayenne pepper
  • Sea salt
  • 1 firm medium-sized cucumber, peeled and diced
  • 1 small red bell pepper, cored, seeded and diced
  • 1 small green bell pepper, cored, seeded and diced


1. Place the bread in a large bowl, drizzle with some olive oil and squeeze out juice from one tomato over it. Add 1 teaspoon of sherry vinegar and mix it well with your fingers. Set aside, for at least 10 minutes.

2. Chop the onions and soak in water to remove some of the sharpness. Soak for 10 minutes then drain.

2. Transfer the bread mixture to a food processor and add minced garlic, cumin, cayenne pepper (if using) and salt. Process until very smooth.

3. Add half of the tomatoes, bell peppers, cucumbers, onions, generous pinch of salt and 1/4 cup of olive oil; process until smooth. Transfer to a large bowl and set aside. Repeat with another batch of vegetables and olive oil.

4. Add some of the remaining sherry vinegar, salt and spring water. Taste and adjust amounts of each to your liking.

5. Chill for at least 3 hours.

To serve:
Divide between chilled soup bowls and prepare small dishes of chopped peppers, tomatoes, avocados and boiled eggs for garnish. Add side dish of olive oil for drizzling and serve with grilled bread.