• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Circle of Eaters

Celebrating gathering for great meals

  • The Food
  • The Table
  • About Circle of Eaters
  • The Fashion
  • Recipe Index
You are here: Home / The Food / Soups / Gazpacho A La Pedro Almodóvar

July 12, 2017

Gazpacho A La Pedro Almodóvar

What’s more refreshing than a chilled soup during the hot summer months? The king of chilled soups in my mind is gazpacho, which is a perfect way to showcase tomatoes as they reach the height of their season. During our trip to Spain in 2011 we ate gazpacho almost everyday of our three week visit — it was just that good and varied.

Gazpacho A La Pedro Almodóvar - Classic Spanish Gazpacho | circleofeaters.com

I’ve been thinking a lot about our trip to Spain these days and have been craving a return trip. Even though we spent three weeks traveling around Catalonia and Andalusia, we didn’t even make a dent in seeing — and tasting — all that Spain has to offer.

To allay my cravings to jump on a plane straight for Madrid, I’ve opted for a Spanish inspired summer tapas dinner party – and of course gazpacho was on the menu.

Taste of Spain Menu - a simple summer menu for a great Spanish tapas gathering. | circleofeaters.com

Gazpacho plays a key role in the famous Spanish film Women on The Verge of a Nervous Breakdown, which is the dark comedy that made Pedro Almodóvar an international sensation. The recipe we use is the recipe shared in the film — minus the sleeping pills, of course. Over the years my husband and I have tried different gazpacho recipes and always come back to this one. We’ve stopped experimenting. 🙂

Gazpacho A La Pedro Almodóvar - Classic Spanish Gazpacho | circleofeaters.com

Ripe, flavorful tomatoes are key for a tasty gazpacho. Without good tomatoes your soup will just be flat. Try to find the juiciest, ripest tomatoes you can get your hands on. Luckily right now our farmers market is bursting with good tomatoes — and I hope yours is too! The other key ingredient to good gazpacho is good extra virgin olive oil. I like an olive oil that’s made with Spanish olives, like Arbequina, which is also grown here in California. I would avoid peppery olive oils, which could lend a bitter flavor when paired with the peppers in the gazpacho.

Gazpacho A La Pedro Almodóvar - Classic Spanish Gazpacho | circleofeaters.com

We always double the recipe so that we have plenty of leftovers and then make a meal of the gazpacho for the next few days by adding grated eggs and avocado. Now that’s my kind of summer meal.

Print

Gazpacho A La Pedro Almodóvar

Gazpacho A La Pedro Almodóvar - Classic Spanish Gazpacho | circleofeaters.com
  • Author: Circle of Eaters

Ingredients

Scale
  • 2 thick slices of day-old country bread, crusts removed and cut into small pieces
  • 1 1/2 to 2 pounds ripe, sweet tomatoes, quartered
  • 2 tablespoons aged sherry vinegar
  • 1/2 small Spanish onion, peeled, chopped, soaked in water and drained
  • 1/2 cup good quality extra-virgin olive oil (look for a Spanish variety)
  • 1/4 cup water
  • 2 small garlic cloves, minced
  • Pinch of ground cumin
  • Pinch of cayenne pepper
  • Sea salt
  • 1 firm medium-sized cucumber, peeled and diced
  • 1 small red bell pepper, cored, seeded and diced
  • 1 small green bell pepper, cored, seeded and diced

Instructions

1. Place the bread in a large bowl, drizzle with some olive oil and squeeze out juice from one tomato over it. Add 1 teaspoon of sherry vinegar and mix it well with your fingers. Set aside, for at least 10 minutes.

2. Chop the onions and soak in water to remove some of the sharpness. Soak for 10 minutes then drain.

2. Transfer the bread mixture to a food processor and add minced garlic, cumin, cayenne pepper (if using) and salt. Process until very smooth.

3. Add half of the tomatoes, bell peppers, cucumbers, onions, generous pinch of salt and 1/4 cup of olive oil; process until smooth. Transfer to a large bowl and set aside. Repeat with another batch of vegetables and olive oil.

4. Add some of the remaining sherry vinegar, salt and spring water. Taste and adjust amounts of each to your liking.

5. Chill for at least 3 hours.

To serve:
Divide between chilled soup bowls and prepare small dishes of chopped peppers, tomatoes, avocados and boiled eggs for garnish. Add side dish of olive oil for drizzling and serve with grilled bread.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: 30-Minute Meal, Mains, Soups

Reader Interactions

Comments

  1. Della Gehl says

    August 19, 2019 at 10:51 am

    Great recipe minus the egg. Gazpacho is my summer staple

    Reply
  2. Debra says

    September 16, 2021 at 1:18 am

    Looks yummy! Can’t wait to try this!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Circle of Eaters

Welcome to our table! We’re a husband and wife team that loves to cook and entertain together. In part it’s because both of us are connectors -- we  love nothing more than bringing people together, especially over a great home cooked meal! When we ...

Read More

  • Facebook
  • Instagram
  • Pinterest

Search

Dont Miss These!

Victoria Sponge Cake with Blackberries and Lavender Cream

Victoria Sponge Cake with Blackberries and Lavender Cream

Super Moist Blueberry Sour Cream Muffins - Fast and easy blueberry muffin recipe that's bursting with blueberries and so moist! | circleofeaters.com

Super Moist Blueberry Sour Cream Muffins

Curried Butternut Squash Soup with Coconut Milk

Curried Butternut Squash Soup with Coconut Milk

Gazpacho A La Pedro Almodóvar - Classic Spanish Gazpacho | circleofeaters.com

Gazpacho A La Pedro Almodóvar

Most Popular

Ottolenghi Chocolate Cookies and Spiced Chocolate Ganache | circleofeaters.com

Chocolate Cookies with Spiced Chocolate Ganache

Club 55 Crudite Platter with Anchovy Dip

Crudités a la Club 55 in St. Tropez

Roasted-Pea-and-Tarragon-Soup

Roast Pea and Tarragon Soup

Filter by Category

Archives

Stay Updated

Footer

About Your Hosts

We are the Stewarts and we welcome you to our online dinner party!

My Favorites

Ottolenghi Chocolate Cookies and Spiced Chocolate Ganache | circleofeaters.com
Club 55 Crudite Platter with Anchovy Dip
Roasted-Pea-and-Tarragon-Soup
  • Facebook
  • Instagram
  • Pinterest

Copyright© 2025 · Brunch Pro Theme by Shay Bocks

 

Loading Comments...