Gazpacho Al Andaluz - Rollin' Oats - Market & Cafe

Gazpacho Al Andaluz


  • 2 Tbsp. minced fresh garlic
  • 1/2 medium yellow onion, peeled, cored & coarsely chopped
  • 3 Tbsp. kosher salt
  • 8 large cucumbers, peeled, seeded, coarsely chopped & tossed with 1 Tbsp. of the kosher salt
  • 8 large, fully-ripe tomatoes, peeled, seeded, coarsely chopped & tossed with 1 Tbsp. of the kosher salt
    *Note: Seed tomatoes over a strainer set in a bowl to collect any rendered juices
  • 4 cups dry French bread (trimmed of the crust) pieces, soaked in 2 cups of water
  • 1 tsp. freshly ground black pepper
  • 1/2 cup aged Spanish sherry vinegar, or red wine vinegar
  • 1 cup extra virgin olive oil


  • 2 cups French or Italian bread crumbs
  • 1 cup red onions, chopped
  • 1 cup cucumbers, chopped
  • 1 cup tomatoes, chopped
  • 1 cup green peppers, chopped
  • 1 cup hard-boiled eggs, chopped


Using a food processor, process the garlic, cucumbers, tomatoes & soaked bread in batches, mixing them together in a large mixing bowl. Add the remaining salt & pepper to one of the batches and, with the processor running, add some of the vinegar & some of the olive oil to each batch & allow it to be fully incorporated into the mixture. When all batches are mixed in, thin to desired consistency with any rendered cucumber and/or tomato juices and mix well; adjust seasoning if desired. Cover the bowl tightly with plastic wrap & refrigerate for at least two hours; preferable over-night.

Just before serving, whisk the Gazpacho lightly, check seasoning again, and serve in soup bowls. Each person can then top their Gazpacho with their choice of chopped garnishes.

By Chef Mario Martinez, Corporate Executive Chef of Rollin’ Oats