Zen Simple: Randomguru’s Gazpacho Andaluz

Simple Gazpacho Andaluz

This is now my favorite soup, which originated from Andalusia in Southern Spain.

This is a very simple version of Gazpacho. I’ve seen many recipes out there that have a ton of ingredients, like Emeril’s Gazpacho. And I WILL try it someday, but for now I’m into recipes with just a few ingredients, but taste like there’s more…



  • 4 Large Hot House Organic Tomatoes
  • 1 Small or Medium Red Bell Pepper
  • 2 Cloves of Garlic
  • 1/3 Large Cucumber (peeled)
  • 1/2 Cup Extra-Virgin Organic Olive Oil
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Himalayan Salt
  • A dash of ground pepper (optional)



  • Dice the Tomatoes, Bell Pepper, Cucumber.
  • Place all ingredients in a blender and blend on LOW for at least 30 seconds.
  • Blend on Medium for another 30 seconds. Or until it looks creamy.
  • Ideally, chill for 3-4 hours. Then serve.



  • Optional: Garnish with minced Parsley and Cucumber.
  • The blending of olive oil and tomatoes give the soup that creamy thick texture, as if there is cream in it. In Spain, I had to ask if there was cream and they assured me there wasn’t.
  • It’s important to chill the soup after blending, as this is a dish best served cold.



Carlos Rull

Carlos Rull is a musician living in the San Diego area. His interests include Yoga, Eastern Philosophy, Zen Buddhism, and Gardening. He plays drums, piano, and composes New Age & Ambient music, and his albums are available on iTunes and Amazon.com.

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