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Posted on Thu, Aug 19, 2010 : 7 a.m.

Morgan & York's Gazpacho Andaluz is the perfect summer soup

By Jessica Webster

morgan & york gazpacho.jpg

Gazpacho is a chilled tomato-based vegetable soup that originates in Spain.

Jessica Webster |

This has been a summer of many important lessons. Among those lessons, I've learned that it is really hard to cook one-handed. I've learned that when "Coach Slyde" tells you that "you might need some better elbow pads," you should probably hold off trying to roller skate until you've bought better elbow pads. And I've learned that I probably won't be a roller derby queen any time soon, or at least until my orthopedic surgeon gives me the green light to skate again.

I can live without roller derby, but not being able to cook has been a bit of an adjustment for me. So as I wait for my elbow to heal, I have had to depend on restaurants and take-out. It can get a little expensive, but I've been eating quite well. As tomato season arrives, though, I've been craving something really fresh and summery. What better to quench that thirst than Morgan & York's gazpacho?

I headed over to the Packard Street store to buy a pint and to beg for their recipe. Turns out I didn't have to beg at all - they are more than happy to share. So while I'll continue to buy it from the store, those of you with all your elbow bones intact can make it for yourselves at home.

Editor's note: the recipe has been corrected with a previously omitted ingredient added.


4 tablespoons aged Sherry vinegar
1 day-old "wee baguette" or half a baguette (approximately 5 ounces, crust removed)
2 pounds ripe tomatoes, cored
1 cucumber, peeled (approximately .75 pounds before prep)
1 1/2 green peppers, stemmed and seeded (approx 1 pound before prep)
1 garlic clove, peeled and trimmed
1 tablespoon fine sea salt
1 cup Koroneiki olive oil
1 Granny Smith apple, finely chopped for garnish

1. Trim crust from bread, coarsely chop and set aside to soak in a bowl with enough water to cover.
2. Wash all produce.
3. Core tomatoes, coarsely chop and begin to blend in food processor.
4. Peel cucumber, coarsely chop and add to running food processor.
5. De-stem peppers, remove ALL seeds, coarsely chop and add to running food processor.
6. Peel garlic, trim and add to food processor.
7. Add bread and water to food processor.
8. Add vinegar and salt to food processor.
9. Add olive oil and blend for at least 5 minutes until texture is smooth and oil is fully emulsified.
10. Strain into serving bowl to remove bits of skin and seed.
11. Cool to 40 degrees before serving.
12. Garnish with a tablespoon of freshly chopped apple for each serving.

Jessica Webster leads the Food & Drink section for the community team. You can reach her at



Tue, Sep 20, 2011 : 7:25 a.m.

Why would use you use Greek Olive oil when there are superior SPANISH olive oils??? After all, this is a SPANISH dish!

Marge Biancke

Thu, Aug 19, 2010 : 8:58 p.m.

Did you know that this glorious recipe was printed last Sept. in the Kitchen Mailbox?

Matt Morgan

Thu, Aug 19, 2010 : 2:14 p.m.

Hi Jessica, Thanks for posting this recipe. I hope people enjoy it! Two things though: 1) the vinegar used is aged Sherry vinegar, and the quantity is 4 tbsp. 2) we'd like to give credit to Olga-Lopez Cotin, wife of our longtime colleague Bill McAlister, for this recipe. Enjoy!

Julia Eussen

Thu, Aug 19, 2010 : 1:49 p.m.

yum! What is Koroneiki olive oil? Is that a brand or an actual type of olive?