Gazpacho — Homemade from Jerez de la Frontera

Gazpacho Jerezano

This is a well-balanced and digestible version of one of the favorite dishes of Andalucía.

We first enjoyed it thirty years ago in the home of our friend Isabella, a lifetime resident of the historic sherry town of Jerez de la Frontera.

Her family recipe avoids many of the digestibility pitfalls inherent in many fancier recipes:

When you use truly ripe tomatoes and sherry vinegar it is not overly acidic; the cucumbers add a suave element as does the French bread – both important ingredients.

Check the strength of the garlic; use the bell pepper and onion sparingly (food processors accent flavors).

Prep Time: 30 min.[PT30M]

Cook Time: 5 min.[PT5M]


2 lbs ripe summer tomatoes
2 cucumbers
1 small sweet onion (optional)
1/4 yellow, red, or green bell pepper (yellow is mildest)
4 slices French bread, moistened
1 1/2 tsp chopped purple garlic (3 cloves)
4 tbsp exra virgin olive oil
1-2 tsp salt, to taste
4 tbsp sherry vinegar


Briefly plunge ripe tomatoes in boiling water to loosen skins. Peel and cut tomatoes and place in food processor. Add moistened French bread after squeezing out excess water.

Add chopped garlic, peppers, olive oil, Sherry vinegar, cucumbers, onion, and salt (to taste).
Process ingredients to the texture you prefer.

You can adjust the thickness by adding more or less French bread. Serve chilled.

Recipe courtesy Isabella Díaz Riego

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