Andalusian Summer Gazpacho – A Chilled Spanish Classic

There are few pleasures more refreshing than a chilled bowl of gazpacho on a warm afternoon. This timeless Spanish soup, naturally low in fat and rich in vitamins and minerals, is the very essence of seasonal eating. When tomatoes are at their peak and bell peppers are sweet and fragrant, this dish becomes more than just a recipe, it’s an invitation to slow down, savor, and indulge in the art of living beautifully.

At The Mayfair Hall, I believe a summer table should feel as effortless as a late afternoon breeze. With just a handful of fresh ingredients, you can create something that feels at once light, luxurious, and deeply satisfying. For maximum elegance, serve it in crisp white bowls or a simple white serving dish, allowing the vibrant colors to shine.

Ingredients (Serves 6–8)

• 1 mild Spanish onion

• 1 cucumber

• 1 lb ripe tomatoes

• 3 garlic cloves

• 1 large red bell pepper

• 1 ½ cups fresh white breadcrumbs

• 1 cup tomato juice

• 3 tablespoons sherry vinegar

• 1 teaspoon caster sugar, or to taste

• Sea salt and freshly ground white pepper, to taste

• 2 ½ cups cold water

To serve:

• Extra-virgin olive oil

• A handful of shredded fresh basil leaves

Method

1. Prepare the vegetables
   Roughly chop the onion, cucumber, tomatoes, and garlic. Quarter, core, and deseed the red bell pepper.

2. Blend to perfection
   Place the vegetables in a food processor or blender. Add tomato juice, sherry vinegar, cold water, sugar, and a pinch each of salt and white pepper. Blend until the soup is mostly smooth, retaining just a hint of texture.

3. Chill for depth of flavor
   Pour the soup into a bowl, taste for seasoning, and adjust as needed. Cover and refrigerate overnight, allowing the flavors to develop fully.

To Serve

Stir the soup well and add a splash of cold water if the consistency is too thick. Taste and adjust seasoning. Ladle into chilled bowls, drizzle with a swirl of olive oil, and garnish with shredded basil. Serve very well chilled.

Mrs. Mayfair’s Notes

• For a slightly different nuance, you may use sherry vinegar from Jerez, known for its musky, robust flavor, ideal for a dish as vibrant as gazpacho.

• The peel of the cucumber adds texture, but you may remove it for a more refined presentation.

• If your blender is small, purée the soup in batches.

Expert Inspiration

As Spanish chef Ferran Adrià once said, “The secret to cooking is to respect the ingredients.” This gazpacho is proof, when the produce is at its best, simplicity is all you need.

Food writer Claudia Roden describes gazpacho as “a bowl of the Mediterranean sun”—and I couldn’t agree more.

DISCOVER OUR SUMMER TABLE COLLECTION TO SERVE THIS DISH IN TIMELESS STYLE