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Southern Spain-Style Gazpacho

By: 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."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 21 people have saved this

Prep Time:
20 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3/4 green bell pepper, seeded
  • 1/2 cucumber, peeled and sliced
  • 2 cloves garlic, chopped
  • 1/2 cup olive oil
  • 2 day-old crusty bread rolls, cut into thick slices
  • 6 tomatoes, peeled and quartered
  • 1/2 tablespoon kosher salt
  • 1 pinch cayenne pepper
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon olive oil

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 329 | Total Fat: 28.3g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2009 by Euroamerican 
There is no real "original" Andalusian style Gazpacho but this is pretty close to most. I... MORE

 
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