Domecq Seville Gazpacho

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by Ellen Easton

Served to Reva Paul, 1965, at a luncheon in the Domecq home in Seville, Spain.  Spain’s greatest bullfighter, Antonio Ordonez, arranged later that afternoon to have a bullfight to honor my parents.  This is an adaptation of the original recipe.

Domecq Seville Gazpacho

Domecq Seville Gazpacho


  • 1 to 2 cloves of garlic*, diced (Not in original recipe, add one medium shallot*, diced)
  • 1 large, onion*, diced.  Reserve half for topping.  (Use Vidalia or sweet onion)
  • 3 Tablespoons of olive oil
  • 2 to 3 Tablespoons of Sherry to taste (Domecq if available)
  • 2 Tablespoons parsley, finely chopped
  • 5 ripe Beefsteak tomatoes*, diced (Not in the original recipe, add, one small individual can of Sacramento tomato juice, ¼ cup bloody Mary juice and 1 tablespoon of Lea and Perrins Worcestershire sauce.)
  • 1 green pepper, diced
  • 1-cup beef stock
  •  2 slices of rye bread cut into pieces, plus 2 slices for toasted croutons   (Not in original recipe but I add 1 teaspoon of Reva Paul’s seasoning mix)


(Note: I sauté the garlic, half of the diced onion and shallots with Reva’s seasoning mix in olive oil and roast the tomatoes in a 350 degree oven before adding all to blender. Either way is OK. See below for seasoning mix recipe)

Place garlic*, shallots* and onion*, olive oil, Sherry and parsley into a blender, cover and blend together. Add to blender: tomatoes, green pepper, beef stock and rye bread. Blend together into a puree. Chill for a 4-hour minimum. Toast remaining rye bread and cut into cubes for croutons. Set aside.

Garnish:  1 Cucumber, finely diced; 1 Green pepper, finely diced; 1 Tomato, finely diced; 1 sweet Onion, finely diced; Toasted Rye Croutons, cubed.

Place chilled soup into a bowl or soup plate. Garnish with finely diced cucumber, pepper, tomato, onion and croutons.  


Domecq Seville Gazpacho

Prep time: 5 minutes

2-1⁄2 Tablespoons Onion Powder; 2-1⁄2 Tablespoons Garlic Powder;

1 -Teaspoon Salt, Iodized; 1- Teaspoon Pepper;

Place in a jar and shake until mixed.

Text and images copyright Ellen Easton. All rights reserved.

Domecq Seville Gazpacho

Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island. For more of Ellen’s recipes, menus, click here.

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5 Responses

  1. I enjoy this piece from the talented Ellen Easton. She perfectly blends a unique story, that she wonderfully unspools as only a remarkable raconteur can do and provides a unique recipe. When you prepare the delicacy, the reader will think back to the story that Ms. Easton included. Kudos!

  2. Mercedes Serralles says:

    gazpacho is one of my favorites! I can live on it all summer long! This is very original as ingreedients are cooked. Yet to try very tempting as the fun story in Spain with Reva. Thank you Ellen❤️🌹

  3. Mercedes says:

    Wonderful story and recipie! Gazpacho one of my favorites! And Ellen too❤️🌹

  4. Polly Hill says:

    Sounds wonderful! The taste of summer! I can’t wait to try it when my beefsteak tomatoes are ready! What a way to finish a summer day!

  5. Ellen Easton says:

    To all who posted remarks, thank you for your kind and supportive words. Very much appreciated! Ellen

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