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Wednesday, August 10, 2022

Gazpacho sopeao: the Andalusian soup that is closer to the salad

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At El Comidista we’re always looking for cold soups that we haven’t made because we love them and because there’s nothing better to beat the heat than a dip in the pool or on the beach. For those of us who can’t right now — for whatever reason, we won’t get into your personal life — we bring you this hearty gazpacho sopeao, or plain sopeao, a fun mix of regular gazpacho and salad, an animal gazpacho with chunks that will fill you up and fill you up in equal parts.

The recipe we recreated came from our friend Ana de Cooking under olive trees, one of my favorite Andalusian blogs, especially Jaen. It’s all about making a traditional gazpacho, livened up with various ingredients like lettuce, melon, boiled egg, scallions, olives and some canned fish. Almost like making a tossed salad on top of a gazpacho, wow. The dish is so complete with vegetables, fruit and fish that it can serve as a single dish during this time when we least try. They will love it.

Of course, you can swap out some ingredients for others that you have more on hand: canned fish are practically interchangeable, and you could swap them out for diced ham, leftover cooked chicken, or fresh cheese (or something less fresh like feta). The melon can also be replaced with whatever fruit you like best or have in the fridge as long as the combination with the protein works, and the olives could be black or swapped out for your favorite pickles: all of these are perks in this Sopeao.


Nothing more than getting good seasonal produce.


for 4 people

  • 1 kg of tomatoes
  • ½ green pepper
  • ½ cucumber
  • 1 clove of garlic
  • sherry vinegar
  • 300 grams of bread
  • Salt to taste
  • lettuce
  • 2 boiled eggs
  • 1 spring onion
  • 2 cans of tuna in oil
  • Cantaloupe melon
  • pitted olives
  • native olive oil
  • freshly ground black pepper


  1. Prepare a regular gazpacho with the tomatoes and the stemless peppers, the peeled cucumber, the garlic, the bread and the vinegar. Blend thoroughly in a high-powered blender; If your blender is normal, pass the shredded gazpacho through a chinois or food grinder to remove skins and seeds.

  2. Be careful, in the original recipe the bread is chopped up and mixed with the gazpacho after making it, without mixing it with the rest of the ingredients.

  3. Season with salt and extra virgin olive oil. Reserve in the cold.

  4. Boil the eggs three minutes after the start of boiling. Turn off the heat, leave the saucepan covered without touching it for eight minutes, and refresh the eggs in cold water. Peel.

  5. When serving the Sopeao add chopped lettuce, diced melon, chopped hard boiled egg, chopped onion, tuna and olives.

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected]

Source elpais.com

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