"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." — MUGAL
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green bell pepper, seeded
cucumber, peeled and sliced
day-old crusty bread rolls, cut into thick slices
tomatoes, peeled and quartered
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.
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 taste (maybe 1/4 teaspoon). Which it didn't need, but gave it a unique and totally delicious flavor.
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 and instead of cayenne pepper I used spanish paprika I also increased the amount of balsamic and added a splash of sherry wine.
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 only change I made.
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 produce as I could. That being said, I found the consistency of the soup a little thick for my liking so I thinned it out with no-salt tomato juice. I will definitely make this again.
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 and beautiful. I did use orange bell peppers instead of green to keep the color red-orange.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Spain-Style Gazpacho
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 255
Learn how to make this refreshing, cold-tomato soup from Andalusia, Spain.
See how to make a classic cold Spanish soup.
See how to make a refreshing gazpacho without tomatoes!