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Southern Spain-Style Gazpacho Recipe

Recipe 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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In1 h 20 m
  • 1Blend 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.
Ingredients
  • 4 servings
  • 329 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    329
    16%
  • Fat:
    28.3
    44%
  • Carbs:
    18.2
    6%
  • Protein:
    3.5
    7%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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