Thick Cordoban Gazpacho

Similar to a traditional tomato gazpacho but richer and smoother, this delightful cold soup is typical of the Cordoba table. In Cordoba, they use dried country-style bread; plain rolls will also work.

  • Serves 6
  • Difficulty: easy


  • 6 tomatoes, coarsely chopped
  • 2 cloves garlic, chopped
  • 1/4 cup sherry vinegar
  • 1 cup extra virgin olive oil
  • 1 tablespoon salt
  • 2 day-old country-style bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water for 10 minutes, or 2 fresh rolls, torn into pieces
  • 1 egg yolk (optional)
  • 3 hard-boiled eggs, peeled and finely chopped
  • 3 ounces spanish ham, finely chopped


In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well.

Working in batches if necessary, add the tomato mixture to a blender or food processor and process at high speed until smooth. For an specially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate, and then, if desired, return it to the blender or processor, add the egg yolk, and process until thoroughly incorporated.

Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.

Just before serving, taste the soup and adjust the seasoning with salt.  Ladle into chilled soup plates, garnish with the chopped eggs and ham, and serve.

Recommended wines

Castelo de Medina Verdejo 2011

Castelo de Medina Verdejo 2011

"Fresh and bright, but at the same time fairly round on the palate, this wine offers great value. Its fruit flavors, resembling peaches and pears, are supported by slightly nutty, honeyed notes, giving it genuine complexity. Drink it as an aperitif or with lighter fare."

COMPOSITION: 100% Verdejo

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