🇪🇸 Cold Soup - Beetroot Gazpacho (蕃茄甜菜根西班牙涼菜湯) / Anko / Ribera Navarra, Spain / Per 1 Bottle 500g
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🇪🇸 Cold Soup - Beetroot Gazpacho (蕃茄甜菜根西班牙涼菜湯) / Anko / Ribera Navarra, Spain / Per 1 Bottle 500g
Their Gazpacho with Tomato and Beetroot is a chilled soup that combines the sweetness of ripe tomatoes with the earthy notes of beetroot. It has a vibrant, deep red colour and a smooth, velvety texture. The aroma is fresh and inviting, leading to a balanced taste that is refreshing and satisfying.
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Anko, a family-owned company established in 1959 in Cadreita, Navarra
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Navarre, Spain
🔖 Certification： --
🌱 About the Producer：
Anko Conservas Artesanas is located in Cadreita, in the privileged Ebro Valley, in the heart of Ribera Navarra.
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
Their Gazpacho with Tomato and Beetroot is a chilled soup that combines the sweetness of ripe tomatoes with the earthy notes of beetroot. It has a vibrant, deep red colour and a smooth, velvety texture. The aroma is fresh and inviting, leading to a balanced taste that is both refreshing and satisfying.
To complement this gazpacho, consider pairing it with Black Olive Crackers The crisp texture and subtle saltiness of these crackers provide a pleasant contrast to the smooth and slightly sweet gazpacho, enhancing the overall dining experience.
With its own crops for the production of high-quality jams and a focus on preserving the authentic flavours of local vegetables, Anko focuses on traditional methods and selects the finest produce, delivering products that embody the essence of Spanish gastronomy.
Anko, a family-owned company established in 1959 in Cadreita, Navarra—a region celebrated for its rich agricultural heritage—specialises in preserving the authentic flavours of locally sourced vegetables. By focusing on traditional methods and selecting the finest produce, Anko delivers products that embody the essence of Spanish cuisine.
Gazpacho extremeño
Most gazpachos contain stale bread, tomatoes, cucumbers, onions, bell peppers, garlic, olive oil, wine vinegar, water, and salt. Cumin and/or pimentón (smoky sweet paprika) are often added to northern dishes.
Traditionally, gazpacho is made by pounding the vegetables with a pestle; this more laborious method is still sometimes used because it helps keep the gazpacho cool and avoids the foamy, silky consistency of smoothies made in a blender or food processor. The traditional method of making it is to crush garlic cloves in a mortar, add a little soaked stale bread, then add olive oil and salt to make a paste. Next, add very ripe tomatoes and vinegar to this paste. Before the advent of refrigeration, people served gazpacho in unglazed clay pots with some water to cool it down through evaporation.
Gazpacho can be eaten on its own or with other side dishes such as hard-boiled eggs, chopped ham (the salmorejo variety from Cordoba), chopped almonds, mint and ground cumin, orange slices, and chopped green peppers, onions, tomatoes, or cucumbers. In Extremadura, local ham is added to Spanish cold soup rather than as a garnish; this is called Gazpacho Extremeño. Andalusian sources say gazpacho should be served slightly chilled, but without ice.
HISTORY
Since Mr. Benito Prat and Ms. Carmen Preciado founded the company in 1959, the Prat family has been dedicated to the fascinating and exciting world of food, improving day by day the production processes and adapting them to the new needs of consumers.
In 1988, Benito Prat’s sons took over the company under the legal entity Anko, S.L.
The Prat brothers, following this family tradition, work with products from the market gardens of Navarre, adapting the traditional methods they have inherited to new technologies with the philosophy of offering healthy, natural and balanced food, as required by the Mediterranean diet. All this allows us to be more competitive in the market every day.
Gazpacho (Spanish: [ɡaθˈpatʃo / ɡahˈpatʃo]) or gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables.[1] It originated in the southern regions of the Iberian Peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly in summer, since it is refreshing and cool.
Although there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies a soup. There are also a number of dishes that are closely related and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and cojondongo.
There are many theories as to the origin of gazpacho, including one that says it was a soup of bread, olive oil, water, vinegar, and garlic that arrived in Spain with the Romans. The word "gazpacho" may come from the Latin adjective caccabaceus, derived from caccabus ("cauldron"), attested in the works of Tertulian, Zeno of Verona and others. This word was applied in ancient Rome to a type of bread very similar to the torta de gazpacho. Once in Spain, it became a part of southern cuisine, particularly in Córdoba, Seville or Granada Castilian kingdoms, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco. During the 19th century, red gazpacho was created when tomatoes were added to the ingredients. This version spread internationally and remains commonly known.
There are many modern variations of gazpacho with avocados, cucumbers, parsley, strawberries, watermelon, grapes, meat stock, seafood, and other ingredients instead of tomatoes and bread.
🥗 Product Recipes (English)：
Gazpacho can be eaten on its own or with other side dishes such as hard-boiled eggs, chopped ham (the salmorejo variety from Cordoba), chopped almonds, mint and ground cumin, orange slices, and chopped green peppers, onions, tomatoes, or cucumbers. In Extremadura, local ham is added to Spanish cold soup rather than as a garnish; this is called Gazpacho Extremeño. Andalusian sources say gazpacho should be served slightly chilled, but without ice.
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