Gazpacho is probably the most familiar and iconic Andalucian recipe that uses ripe, flavoursome Spanish tomatoes. This summer Brindisa introduces two new recipes, tomato and almond gazpacho and tomato and beetroot gazpacho. Serve up ice cold.
This trio offers an interesting, diverse and delicious range of flavours. Which one will be your favourite?
Almond Gazpacho: Tomatoes (43%), Water, ALMONDS (8%), Extra virgin olive oil (4%), Choricero pepper paste (pepper, acid: citric acid), Sherry vinegar, Salt, Garlic (0.4%), Breadcrumbs [wheat (GLUTEN)].
Classic Gazpacho: Tomatoes (82%), cucumber (7%), extra virgin olive oil (3%), onion, green pepper (1.5%), red pepper (1.5%), sherry vinegar, garlic, salt and lemon juice.
Beetroot Gazpacho: Tomatoes (52%), Cooked beetroot (25%), Red pepper, Green pepper, Extra virgin olive oil (4%), Pickled gherkins (gherkins, vinegar, salt), Red wine vinegar, Sweet potato concentrate, Apple juice concentrate, Black carrot concentrate, Salt, Garlic and Cumin (0.1%)STORAGE & CAREKeep refrigerated below 5°C and consume within 5 days once opened. Shake gently before serving.