This refreshing cucumber gazpacho is inspired by ajo blanco, a chilled almond and garlic soup from southern Spain. A perfect starter on a hot summer’s day. Put all the ingredients (except the ...

The weather needs to be sizzling hot to really enjoy an ice cold glass of gazpacho. This recipe makes savoury pastry twists to set off its punchy flavour. Preheat the oven to 200C/390F/gas 6.

Scoop out the avocado flesh and divide among four dishes. Spoon over a good helping of the gazpacho. Top with the warm balsamic dorado fillets. Serve with the remaining 2 tomatoes, thinly sliced.

HRS Heat Exchangers have been providing pasteurisation solutions for gazpacho for almost 30 years (we supplied out first unit ...

Since gazpacho is served cold it can be made in ... Freshly chopped herbs, homemade croutons, drizzles of finishing oil, and toasted nuts and seeds can all be used to crown bowls as you begin ...