Photo: Markus Spiske
Salmorejo/Gazpacho
14 ingredients
Serves 4
openrecipes
The original Andaluz Gazpacho. A cold 'soup' which is the ultimate hot Summer cooler! Easy to make, too.
Estimated Nutrition (whole recipe, rough)
605
Calories
38g
Protein
34g
Fat
31g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg. ripe & soft tomatoes, top of core removed but seeds left in
- 1 deseeded green pepper (preferably the long, thin Spanish pepper, not the capsicum/bell pepper type, although this will do fine too)
- half a medium onion
- a third of a long (UK) cucumber, peeled and seeds removed
- 1 clove of garlic
- 200 ml good virgin olive oil
- 2 tsp red wine vinegar or sherry (Xerez) vinegar
- half tsp of ground cumin
- 2 level tsp of salt
- FOR THE ACCOMPANIMENTS
- 3 hard-boiled and cooled eggs, yolk and white seperated and chopped small
- large handful of sultanas, soaked in olive oil
- Spanish Serrano ham or good ham, chopped small
- croutons
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes