Ingredients
- 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
Instructions
- 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.