Gazpacho Salsa Recipe


Cook Time: 2 hours
|Servings: 150 mL
Ingredients
- 250ml gazpacho
- 40g almonds
- unfiltered olive oil
Preparation
1 -2 hours serving before serving:
- Drain the gazpacho through a fine sieve in order to remove almost half the volume; reserve the liquid
- Meanwhile toast the almonds in the moderate oven until a golden, biscuit brown, allow cooling a little then finely chopping
- Combine the drained gazpacho and almonds and refrigerate. Before serving allow the salsa to come to room temperature.
- If desired, use the reserved liquid to thin the salsa. Drizzle with olive oil and garnish with parsley leaves
NB The drained gazpacho liquid has a lot of flavour and can be used for cooking rice, braising fish or as part of a tomato sauce