Jaleo – Jose Andres’s Gazpacho

While things are opening back up at a Disney Springs, not every an make it there or wants to risk going just yet. Why not bring a Disney Springs restaurants recipe home?

On our trip last September, our favorite new place to dine was Jaleo. We loved every morsel of food and savored every bite! So good! You can read more about it here. One dish I couldn’t get out of my mind was the gazpacho. It was smooth, creamy, tangy, and downright delicious. So when I got home, I took to the internet to find the recipe, and lucky for me, I found it!

This recipe is perfect year round, but especially this time of year when fresh tomatoes, cucumbers, and peppers are abundant.

  • 2 pounds plum or Roma tomatoes, cut into quarters
  • 1 medium cucumber, peeled and cut into chunks (seeded or seedless) cucumber
  • 1/2 green bell pepper, seeded and coarsely chopped
  • 1 clove garlic
  • 2 tablespoons sherry vinegar, or more as needed (see headnote)
  • 1/2 cup water
  • 3/4 cup extra-virgin olive oil
  • 1 to 2 teaspoons kosher salt
  • Rustic white bread, griddled in a skillet with olive oil or brushed with olive oil and broiled (whole or torn into croutons)
  • 12 cherry tomatoes, each cut into halves or quarters
  • 1 medium cucumber, preferably seedless, peeled and cut into 1/2-inch cubes
  • 2 tablespoons finely chopped red onion or shallot
  • 1 tablespoon sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • Coarse sea salt


For the gazpacho: Combine the Roma or plum tomatoes, cucumber, green bell pepper, garlic, vinegar and water in a blender or food processor; puree until the mixture becomes a thick liquid. (If your blender or food processor is not big enough to hold everything at once, you can start by blending some of the tomatoes with the water and vinegar.) Taste for acidity (this will vary with the sweetness of the tomatoes) and add more vinegar, as needed. 

Stop to add the oil and the kosher salt (to taste; start with 1 teaspoon). Puree again briefly until thoroughly incorporated. Taste again, add more salt, as needed. Transfer to a container; cover and refrigerate for at least 30 minutes (and up to 1 day), until well chilled.

For the optional garnishes: Divide the croutons, cherry tomatoes, cucumber and/or red onion or shallot among individual bowls.

At the table, pour the chilled gazpacho over each portion of garnishes, if using, or divide the gazpacho among the bowls. Drizzle with sherry vinegar and the oil. Season lightly with sea salt.

Serve right away.

I served mine with grilled bread and topped it with diced cucumber. It was perfect. I hope you enjoy this as much as I did! Happy eating!

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