Southern Spain-Style Gazpacho recipe

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Ingredients

¾ green bell pepper, seeded
½ cucumber, peeled and sliced
2 cloves garlic, chopped
½ cup olive oil
2 day-old crusty bread rolls, cut into thick slices
6 tomatoes, peeled and quartered
½ tablespoon kosher salt
1 pinch cayenne pepper
½ teaspoon balsamic vinegar
¼ teaspoon olive oil

Nutrition Info

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: : -

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.

Recipe Yield

4 servings

Recipe Note

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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