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April 04, 2016

A new take on a classic: beetroot gazpacho

If anyone still thinks that chilled soups are only for summer, it’s because they haven’t yet tried our beetroot gazpacho with mango vinaigrette. Its freshness, flavour and that oh-so Mediterranean touch make it a winner at any time of year. And the best thing of all is that it’s ready in just 10 minutes. Want to know how? Well, here we will show you the way.

First of all, if it’s the weekend or you’re on vacation, there’s no need to get up early. Wake up at your own pace, there’s no hurry; we all know there’s nothing like sleeping in on a day off. When you’re good and ready, start the day with a reinvigorating breakfast: an aromatic coffee, a refreshing fruit juice and some toast with Olive Oils from Spain.

Beetroot gazpacho

Take your time: you only need 10 minutes to make this starter for lunch: our original and oh so tasty beetroot gazpacho with mango vinaigrette. This classic of Spanish cuisine has been given a new twist to tantalise your taste buds.

First, take a note of the ingredients you’ll need, so that you don’t forget anything when you go to the supermarket.

See full recipe here: Beetroot gazpacho with mango vinaigrette

See? Easy isn’t it? And now you have a new recipe for enjoying healthy food while giving you more time to luxuriate on lazy summer mornings.  Enjoy it with your friends. They’re bound to end up awarding you your first Michelin star.

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