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GAZPACHO SALSA

Discover a different use of the traditional gazpacho, the drained liquid is full of flavour and can be used for cooking rice, braising fish or as part of a tomato sauce.
READY IN

15 minutes

COOKING TIME

10 minutes

PREP TIME

5 minutes

SERVES

150ml

ingredients

  • 250ml Brindisa gazpacho
  • 40g salted Marcona almonds (or blanched, unsalted)
  • Nuñez de Prado DOP unfiltered olive oil
IN STOCK
  • Parsley leaves for garnish

METHOD

  1. Drain the gazpacho through a fine sieve in order to remove almost half the volume; reserve the liquid.
  2. Finely chop the Marcona almonds; combine with the drained gazpacho and refrigerate. N.B. if using blanched Marconas, gently toast in a pan and allow to cool before chopping.
  3. Before serving, allow the salsa to come to room temperature (you may wish to thin the salsa a little with a spoon or two of the reserved liquid).
  4. Drizzle with olive oil and garnish with parsley leaves.
  5. Serve with fresh crusty bread, toasted baguette slices or as a condiment for fish.

ingredients

  • 250ml Brindisa gazpacho
  • 40g salted Marcona almonds (or blanched, unsalted)
  • Nuñez de Prado DOP unfiltered olive oil
IN STOCK
  • Parsley leaves for garnish

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