Apr 22, 2022 | Saskia Boissevain
Gazpacho season is nearly here, and we have the finest recipe for you to enjoy in the sunshine.
It is a complex dish to make from scratch; however, Brindisa gazpacho makes life easy. By having it in the fridge, you will always have a delicious lunch or the perfect picnic!
This season, not only do we have a best-selling traditional tomato gazpacho recipe, but we are also launching two new recipes.
Although these days gazpacho seems to be universally understood as a cold soup made with tomato, it existed long before the tomato arrived in Spain. The name really refers to an idea rather than a specific recipe. Originally it was devised as a way of using up old bread by combining it with the kind of rustic essentials that most people would have at home: garlic, olive oil, vinegar and salt. If there were nuts to be had these would be ground and added, sometimes with onion and any other available vegetables.
When tomato and the pepper began to appear in the sixteenth century these made perfect additions - but not all gazpachos contain either.
In Spain it has become the fashion for chefs to rediscover and rework old recipes for gazpacho and also to invent new ones. Often these, especially ones made with fruits, are made without bread.
Although this cold soup has a name of its own, it is really part of the gazpacho family and, in fact, predates the better-known tomato one.
The almond and tomato gazpacho has delicious creaminess on the tongue, with a bit of texture from the almonds, and a beautiful balance of sweet nuttiness and ripe tomato acidity, brought together by the richness of Andalusian Extra Virgin Olive Oil.
10 people
30-40 mins
8 people
30-35 mins
3-4
30-45 mins
2 people
20 mins
25 people
0 mins
Serves 4
40 mins
2 people
25 mins
4–6 people
1 hour
4 people
40 mins
2-3
25 mins
4 people
10 mins
4 people
55 mins
4 as side dish
5 mins
2-4
0 minutes
2-3
10 mins
2-3 people
2 hours and 10 mins
4-5 people
1.5 to 2 hours
2 people
40 mins
serves 5
2-3 hours
Serves 6
3 hours 45 mins
2 people
20 - 30 mins
6-8 as a side
45 min
6-8 people as an aperitive
30 min
4 as a main
20 min
4-6 people as a starter
45-50 min
4-6 people as an aperitive
25/30 min
4-6 people as a main
35 min
4-6 people as a starter
45 min
2
30
2
30
6 people
0 (apart from the boiled eggs)
2 people
12 mins
4 people
1 hour
4 people
2 mins
4 people (as tapas with other dishes)
15-30 mins
4 people
8 mins
4 people
25 minutes
4 people
0 min
4 people
40 mins
2 people
50 mins
Serves 4-6
15 minutes (croutons)
4 people
1 hour 40 mins
Serves 4
30 mins
Serves 4
30 mins
4-6
45 mins
Serves 4
45 minutes
Serves 2-4
30 mins
Serves 4
20 mins
Serves 6 as a main dish, or 8 as a side
1 hour
