Gazpacho is an iconic Spanish recipe. Although synonymous with tomato,
it was originally made with olive oil, vinegar, salt and bread:
tomatoes were added later. Today it appeals to our modern tastes
for convenient, healthy, plant-based, versatile food.​

 

Brindisa’s gazpacho recipes are a unique spin on the traditional.
Our recipes represent an authentic and convenient alternative to what is a
complex dish to make from scratch. Sun-ripened fruit and high
quality extra virgin olive oil, sherry and red wine vinegars, are key
to the distinctive character of our iconic gazpacho recipes.

Gazpacho is best served as a refreshing vibrant drink or chilled soup​.

It is ideal for starters, light lunches and picnics​ in the sunshine.

Our friend and talented chef collaborator, Sophie, has put together
her favourite ways to enjoy gazpacho here.

Fantastic for Bloody Mary cocktails and mocktails​
Serve with a swirl of extra virgin olive oil
Top with crispy croutons or aromatic mint leaves​
Garnish with finely-chopped cucumber and red pepper

 

Almond gazpacho is one of the most ancient recipes of Spain. Our recipe twins the Moorish
and New World influences on Spain’s culinary history: with almonds from
the groves introduced by the Moors, and Tomatoes first transported by Columbus.
Our recipe has a high almond content (8%) so is very nourishing for those following a vegan
diet. It is made using sun-ripened tomatoes, aromatic almonds and garlic. ​

Top with crispy croutons or gently toasted blanched almonds​
Garnish with fresh green grapes​

Spain innovates with exciting gazpacho recipes and we wanted to bring this concept to the UK for the first time by creating an inspiring new vegetable juice. A wonderfully earthy, sweet and gently spiced recipe made with sun-ripened tomatoes, sweet beetroot and cumin.​