Gazpacho Salsa Recipe

1 -2 hours serving before serving:

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. Before serving allow the salsa to come to room temperature.
4. 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