Seville-Style Gazpacho Recipe
Seville-Style Gazpacho
Flavors of Spain
Total time: 30 to 60 minutes

Prep. time  20 minutes
Cooking time: None
Cooling time: less than 1 hour

Difficulty: Easy
Chef's Note

In Seville, I had the pleasure of trying a traditional, very fresh-tasting variety of gazpacho, presented in a way that will delight your guests.

For 4 servings

- 1 kilo / 2 pounds ripe red tomatoes, peeled
- 5 green pepper
- 1 garlic clove
- 250 g day-old white bread, crusts removed
- 4 sprig mint
- 100 ml extra virgin olive oil
- 15 ml / 1 Tbsp. cherry vinegar
- salt
- 1 pinch of sugar
- water and ice

- 50 g cucumber
- 4 grilled shrimps
- small sautéed croutons
  1. Soak the bread crumb for several hours. Drain to eliminate the excess water; the bread should be soft.
  2. Place the bread, tomatoes, pepper, garlic, mint and a small glass of water into a blender. Process.
  3. Gradually add the oil to emulsify and create a smooth, creamy and slightly thick mixture. Taste and add salt, sugar and sherry vinegar to taste.
  4. Put the mixture through a food mill to obtain a smooth consistency (optional).
  5. Thin the mixture with a little water if the gazpacho is too thick. Refrigerate.


  1. Give each guest a soup plate containing a grilled shrimp and some finely diced cucumber.
  2. Bring the tureen of gazpacho to the table and pour two more ladlefuls over the garnish.
  3. Remember to pass a small bowl of croutons – an essential part of the tradition.
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