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Southern Spain-Style Gazpacho

Southern Spain-Style Gazpacho

  • Prep

    20 m
  • Ready In

    1 h 20 m
MUGAL

MUGAL

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.

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Ingredients {{adjustedServings}} servings

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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

  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

Euroamerican
24

Euroamerican

11/30/2009

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 addictive, especially on hot days. This recipe calls for about 2X the garlic and 2x the cucumber. Also no cayenne. I believe a red pepper is better as it will keep the soup red and not brown. Here in the States I buy the Pomi brand chopped tomatoes (excellent low sodium) makes it real easy and they are flavorful. This is the kind of recipe you can experiment to make it to your particular taste. But the basics of this recipe is right and original to Andalusia.

chefjill
18

chefjill

7/19/2010

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

Quentin
10

Quentin

8/3/2010

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 taste (maybe 1/4 teaspoon). Which it didn't need, but gave it a unique and totally delicious flavor.

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