Andalusian Gazpacho

This recipe is from Sara Ansari, a Manhattan-based & Paris-trained pastry chef.  She brought this very special recipe back from her travels through Spain almost 15 years ago.  It is an easy, no cook way to take full advantage of peak tomato season and the perfect dish for a hot summer day.  

  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Ready-in: 15 minutes
  • 2 pound Tomatoes (de-stemmed, chopped)
  • 1.5 pound Bell Peppers (de-seeded, chopped)
  • 1 Red onion (small dice)
  • 3 cloves Garlic (sliced)
  • 1 pound Cucumber (peeled, chopped)
  • A handful Optional: Cherry tomatoes (sliced)
  • A few sprigs Optional: Microgreens
  • 6 tablespoon Olive oil
  • 6 tablespoon White wine vinegar
  1. Put all ingredients in a powerful blender and puree until smooth.
  2. Add salt & pepper to taste.
  3. Chill completely (recommended for a few hours).
  4. Garnish with chopped cherry tomatoes, a few microgreens, and a drizzle of olive oil.