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Gazpacho salsa

Discover a different use of the traditional gazpacho, the drained liquid has a lot 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 Marcona almonds
Nuñez de Prado unfiltered olive oil
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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. Meanwhile toast the almonds in the moderate oven until a golden, biscuit brown, allow cooling a little then finely chopping.
  3. Combine the drained gazpacho and almonds and refrigerate.
  4. 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).
  5. Drizzle with olive oil and garnish with parsley leaves.

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Ingredients
250ml Brindisa gazpacho
40g Marcona almonds
Nuñez de Prado unfiltered olive oil
Add all to basket

Add in stock items to your basket

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