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Southern Spain-Style Gazpacho


"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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1 h 20 m servings 329 cals
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 21
  1. 27 Ratings

Most helpful positive review

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...

Most helpful critical review

Sorry but my husband and I really, really didn't like this at all. I made it as written and threw most of it away. I guess I like the Mexican version of Gazpacho so much more.

Most helpful
Most positive
Least positive

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...

this was simply put outstanding. I did make some changes. I used red bell peppers because I can not stand the taste of green bell pepper I tripled the amount of garlic I used a whole cucumber an...

I became addicted to gazpacho on a trip to Spain last year. This recipe is very close to the soup I had while in Madrid and Barcelona. I added some cut up peppers for garnish, but that was the...

This was wonderful - delicious, easy, great consistency... Will be my go-to gazpacho recipe!!

This is the first time making Gazpacho and I found it lovely and very refreshing. I peeled and seeded the tomatoes and added a small stalk of celery because I was trying to use up as much produ...

Very tasty, hearty refreshing soup. Not a thin/runny pico-like soup. I served it with some garlic toasted ciabatta bread on the side and some extra diced pepper, tomato, cucumber on top. Bright ...

Delicious! It wasn't like I remember gazpacho in Sevilla, but every place makes it different so it could still be authentic. It turned out a little thick, so maybe next time I'll add some tomato...