Add some Spanish flair to your next fiesta! Using quality and flavourful ingredients such as Sabato basil pasta sauce, Capirete Pedro Ximenéz sherry vinegar and El Navarrico sliced piquillo peppers elevate this dish immensely. 

Serves 4-6

½ red onion, chopped
2 Tbsp Capirete Pedro Ximenéz sherry vinegar
2 cloves Pons sweet white garlic
2 Tbsp El Navarrico sliced piquillo pimientos
1 jar Sabato basil pasta sauce
1 cup water
½ cup diced cucumber, for garnish
Añana spring salt, to taste
Freshly ground black pepper, to taste
Fresh basil, to garnish
25g sliced pancetta stagionata, for garnish (optional)

Marinate onion in 1 Tbsp of sherry vinegar and set aside for at least 30 minutes.

If using pancetta, lay them on a lined baking tray and cook in a preheated oven at 180° for 5-10 minutes or until crispy. Set aside.

Meanwhile, heat the basil pasta sauce in a saucepan over low heat. Add piquillo pimientos, sweet white garlic, marinated onions, water and 1 Tbsp sherry vinegar. Stir and season to taste. Continue to cook for approximately 15 minutes. Set aside and allow to cool.

Once cooled, pour the gazpacho into a blender, and blend until desired consistency.

Serve chilled in individual portions garnished with cucumber, crispy pancetta and fresh basil leaves.  



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