In the middle of last century, Gazpacho underwent a transformation in texture, owing to the use of electric mixers, replacing the traditional pestle, this so-called wiping stumbled only once had to strain it crushed to remove skins and seeds. It was then that he began to conquer Gazpacho Andaluz palates, so so brilliant that in a few years became one of the most internationally famous recipes. Today we can find in any restaurant in New York, London or Tokyo, the problem is surely what we serve have very little to do with an authentic Gazpacho Andaluz.

In our case we start with a recipe that has been passed from generation to generation in a professional manner, whose main characteristic is that it does not outweigh the taste of any ingredient, so it is pleasing to all palates, including young children . Also you can add the call Garrison, which consists of the ingredients themselves taquitos cut for each diner enhance its taste.

Gazpacho is a:

• Food: (Oil, Tomatoes, Pan)
• Cooling: (Cucumber, Tomato, Vinegar)
• Isotonic: (Water, Mineral Salts)

EThese qualities give the versatility GA unthinkable in other foods, so that you can take drunk as a beverage, like cold soup spoon, salad or dessert if we add a side of fruit.

Made with tomatoes, peppers, cucumbers and fresh garlic, bread, olive oil, sunflower oil, wine vinegar, water and salt.

It comes in 3 formats: 0.37 Liter, 1 Liter and 5 Liters.