Classic gazpacho from Vegetables Unleashed: A Cookbook (page 172) by José Andrés and Matt Goulding

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Notes about this recipe

  • metacritic on July 18, 2024

    It's very good but I think the sherry should be halved as it otherwise adds a strong and, to my taste, slightly bitter note. Makes a significant amount, as others noted.

  • dgiles on July 01, 2021

    This is THE gazpacho recipe for me from now on. I made it exactly to the recipe, halved, and it is perfect in every way.

  • TrishaCP on July 07, 2019

    This was a very nice gazpacho- though I did tweak it a bit. I skipped the black pepper (just no for me in gazpacho) and I cut the sherry in half (I’ve never added it to gazpacho before- so I was hesitant, especially since I only had fino sherry). I used only about half of the olive oil and the gazpacho still had a very nice mouthfeel and rich taste. This makes a huge amount so would be good for a family dinner.

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