The Egg on the Sun: Ybor Gazpacho with Attitude

Cool as a cucumber, bold as Ybor.

In Ybor City, where the streets still echo with the rhythms of flamenco and the clink of café con leche cups, Spanish culture is more than history—it’s flavor. This gazpacho recipe, topped with a halved boiled egg and a sprinkle of spice, is a chilled love letter to the Andalusian roots that helped shape Tampa Bay. Simple, satisfying, and sun-ready, it’s the kind of dish that feels like a siesta in a spoon.

The Egg on the Sun: Ybor Gazpacho with Attitude

 What You'll Need:

For the Gazpacho:

• 6 ripe tomatoes, cored and chopped

• 1 cucumber, peeled and chopped

• 1 red bell pepper, chopped

• ½ small red onion, chopped

• 1 clove garlic

• 2 tbsp red wine vinegar

• ¼ cup extra virgin olive oil

• Salt and black pepper, to taste

• Splash of cold water, if needed for texture

  
  

For the Garnish:

• 2 boiled eggs, halved

• Smoked paprika or sea salt, for sprinkling

• Drizzle of olive oil

• Optional: fresh parsley or chives

  
  

Instructions:

1. Blend the soup: In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, garlic, vinegar, olive oil, salt, and pepper. Blend until smooth. Chill in the refrigerator for at least 1 hour.

2. Prepare the eggs: Boil eggs (about 9–10 minutes for firm yolks), cool, and cut in half.

3. Serve & garnish: Pour chilled gazpacho into bowls. Gently place half an egg in each bowl, yolk side up. Sprinkle with smoked paprika or flaky sea salt. Add a light drizzle of olive oil and optional herbs.

Proof that even in the Tampa heat, the coolest flavors still come from Ybor.