Southern Spain-Style Gazpacho

Southern Spain-Style Gazpacho

14
MUGAL 0

"When my husband and I were visiting Toledo, Spain, we enjoyed a refreshing, tangy, and creamy bowl of gazpacho outside a small church at a tiny storefront restaurant. I had never tasted anything like it. I asked how they made it and developed this recipe to take home. If you like, serve chopped cucumbers, peppers, and parsley as a garnish."

Ingredients

1 h 20 m {{adjustedServings}} servings 329 cals
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Nutrition

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  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.
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Reviews

14
  1. 19 Ratings

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There is no real "original" Andalusian style Gazpacho but this is pretty close to most. I lived in Seville and the part-time local cook made a much more bold version which becomes quite addicti...

Thank you for recognizing that classic gazpacho has bread in it!! Add a tablespoon of tomato paste for more flavor

A huge hit-- this stuff went quick. I added a tablespoon of tomato paste (as per another reviewers suggestion) at the end; it didn't taste tomato-y enough with out it. I also added cumin to ta...