15 Min
60 Mins (Chill Time)
4-6
Cold Soup
Vegetarian Mediterranean
Introduction
A classic Andalusian gazpacho (raw tomatoes, cucumber, pepper, bread, sherry vinegar, and good olive oil) gets a subtle spice upgrade from LA TOMATE .
Half the blend is puréed into the soup, blooming quiet heat and deeper colour; the rest is whisked into a finishing drizzle that floats across the chilled surface. The result stays true to Spanish technique: soak, blend, emulsify, chill, while adding a fragrant Mediterranean twist.
Chef notes & swaps
Tomato quality rules —choose vine-ripe or heirlooms for best flavour.
If sherry vinegar is unavailable, use high-quality red-wine vinegar plus a splash of orange juice for sweetness.
Gluten-free? Substitute 40 g blanched almonds for the bread, as some Andalusian variations do.
Ingredients
OLEA432800 g ripe tomatoes, cored and roughly chopped
½ medium cucumber, peeled, seeded, chopped
½ red bell pepper, chopped
¼ small red onion (or 1 shallot), chopped
1 small garlic clove, minced
1 thick slice day-old white bread, crust removed, soaked in water 5 min, squeezed dry.
2 Tbsp sherry vinegar
3 Tbsp OLEA432 extra-virgin olive oil, plus 2 Tbsp for the drizzle
1-2 tsp La Tomate spice blend, divided
¾ tsp fine sea salt (or to taste)
60–120 ml cold water, only if needed for texture
Optional diced cucumber, tomato, or croutons for garnish
Directions
Build the base
Combine tomatoes, cucumber, pepper, onion, garlic, soaked bread, sherry vinegar, salt, 1 tsp La Tomate , and 3 Tbsp olive oil in a blender. Process until smooth, pausing to scrape down sides.
Emulsify & adjust
With the motor running, drizzle in cold water just until the gazpacho reaches a pourable, velvety consistency. Taste and tweak salt or vinegar.
A gradual oil addition creates the signature creamy mouth-feel without cream.
Chill
Transfer to a glass jar, cover, and refrigerate at least one hour (up to overnight) so flavours marry and raw edges mellow
Make the drizzle
Whisk the remaining La Tomate into 2 Tbsp olive oil until crimson. This aromatic oil will float and perfume the bowl.
Serve
Stir the chilled gazpacho, pour into cold bowls or shot glasses, spoon the La Tomate drizzle across the top, and add optional diced veg or croutons. Serve immediately.
Why It Works
Bread gives body and subtle creaminess; soaking first prevents gritty bits.
Chilling lets garlic and onion mellow while La Tomate’s paprika and chile integrate into the tomato base, creating depth without overt heat.
The final drizzle revives volatile oils just before the first spoonful, delivering colour contrast and aroma.
