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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.

Gazpacho salsa

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
Parsley leaves for garnish
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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.

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Ingredients
250ml Brindisa gazpacho
40g salted Marcona almonds (or blanched, unsalted)
Nuñez de Prado DOP unfiltered olive oil
Parsley leaves for garnish
Add all to basket

Add in stock items to your basket

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