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.
Southern Spain-Style Gazpacho Ingredients
green bell pepper, seeded
cucumber, peeled and sliced
2 cloves garlic, chopped
cup olive oil
2 day-old crusty bread rolls, cut into thick slices
6 tomatoes, peeled and quartered
tablespoon kosher salt
1 pinch cayenne pepper
teaspoon balsamic vinegar
teaspoon olive oil
How to Make Southern Spain-Style Gazpacho
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.
Southern Spain-Style Gazpacho Nutritions
Calories: 329.3 calories
Carbohydrate: 18.2 g
Cholesterol:
Fat: 28.3 g
Fiber: 3.6 g
Protein: 3.5 g
SaturatedFat: 4 g
ServingSize:
Sodium: 829.8 mg
Sugar: 7.1 g
TransFat:
UnsaturatedFat:
Southern Spain-Style Gazpacho Reviews
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 didnt taste tomato-y enough with out it. I also added cumin to taste (maybe 1/4 teaspoon). Which it didnt 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.
Delicious It wasnt 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 Ill add some tomato juice. I reduced the recipe to 2 servings, used 2 tomatoes and three slices of a medium-sized loaf of bread.
This recipe was a great base for Gazpacho. My family loved it. I used whatever we had on hand + bread. Very good
Outrageously good. The bread is a must; dont skip it Instead of cayenne pepper, I added two chili peppers, because thats the way I roll :) Also, if you notice that the soup is little too thick, you can thin it out a bit with a splash of V-8
I really liked this recipe I lived in Spain for a semester in college and this reminded me of the gazpacho I used to get there. I made a few changes - used red pepper instead of green, added 2 tablespoons of white wine vinegar, and added a little paprika instead of cayenne. I also used 1 large clove of garlic instead of 2, but thats just my preference. Tip - Make sure all veggies are seeded including cucumber and tomatoes. I like to serve mine cold with pita chips and feta sprinkled on top, yummm
It was ok, I modified the recipe, didnt use the bread, didnt peel the tomatoes. otherwise followed the recipe, it tasted bland, (nowhere near Salmugundis) so I added the other half cucumber, extra tomato, a touch of worchestershire, a large dash of Cholula hot sauce and 1/2 medium shallot. It was still a little plain. I think I needed to double the number of tomatoes
Thank you I prefer my gazpacho a little creamier with both the bread and the olive oil. I also like that its easier on the onion. Also, not nearly so fussy.
This was really good, but I guess I prefer the chunky gazpacho type of soup. I used Ritz crackers since I didnt have any old crusty bread, and it turned out fine.
This did not fit in my blender. I had to use a blender and my food processor. Next time Ill buy smaller pepper and cucumber, and less tomatoes.. Or just plan on using both tools. Tastes great though. Has a lot of potential for tweaking the taste.
So simple to make, delicious and refreshing. I added more chili peppers because we love spicy food. I accidentally added more garlic than the recipe calls for. My husband loved the garlicky flavor and requested to make it the way it was next time. Thank you for this wonderful recipe
Mmmm, yummy Was looking for a recipe to use up tomatoes, and thought I would try this one. Very good
Outstanding Every bit as delicious as that which We ordered every day while in Rota, Seville, Cadiz and El Puerto de Santa Maria. Many variations are available here in south FL but none as good as this, especially when made at home.
Sorry but my husband and I really, really didnt 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.
The alteration I made was to add 2 times the cucumber. This is an excellent take on gazpacho. I will be making it over and over in season.
This is really good - I use it as a starting point and combine it with a recipe for "Real Spanish Gazpacho from Spain" on Food.com. Very similar recipes - I use the red wine vinegar from that recipe and also the Balsamic from this one. Main difference is the addition of onion, which I always like in gazpacho. Near as I can recall, this gazpacho is as good as what we had in Puerto Rico at the El Convento hotel tapas bar, which was awesome
I loved this gazpacho I havent had one like this before. I added an extra clove of garlic just because I love garlic, but be warned, your breath is going to stink after this. :) I blended the first few ingredients as listed in the directions, but I used pulse for the remaining ingredients, so the gazpacho was kind of thick and a little chunky. I will definitely make this again.
Tastes great-simple , few ingredients , easy to make. Took me back to Sevilla. I added a little tomato juice for acidity.
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