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gazpacho Andalouz, tomatoes, cold soup

Gazpacho Andalouz

A delicious cold soup for hot days.
Print Recipe
CourseAppetizer, Soup
Prep Time15 minutes
Cook Time1 day


  • 1 kg Tomatoes ripe
  • 500 gr Cucumbers peeled
  • 100 gr Onions
  • 100 gr Peppers
  • 2-3 Garlic Cloves
  • 100 ml EVOO
  • 50 ml White Wine Vinegar
  • 5 gr Oregano Leaves fresh
  • Some water if needed
  • Worcester Sauce, Salt, Pepper, Chili Powder, Paprika
  • 150 gr Mayonnaise
  • 50 gr Ketchup


  • Mix all ingredients except mayonnaise, ketchup, and spices together and blend (blitz) thoroughly
  • Season lightly with spices - you can add more after marinating
  • Marinate for 24 hours in the fridge
  • Mix mayonnaise and ketchup and add to Gazpacho
  • Taste and season further if needed
  • If desired serve with tomato concasse, diced cucumber, diced onions, croutons, and chopped herbs
Nutrition Facts
Gazpacho Andalouz
Amount Per Serving (0 g)
Calories 286 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Cholesterol 8mg3%
Sodium 185mg8%
Potassium 449mg13%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 7g8%
Protein 2g4%
Vitamin A 1187IU24%
Vitamin C 31mg38%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.