Gazpacho – Vegetable soup

Cold Gazpacho from Navarre, fruity and mild

Anko's Gazpacho is a raw, cold-served vegetable soup from Navarre, finely puréed from tomatoes, peppers, and cucumbers. Not a canned substitute for cooked soup, but a family recipe that has been made without preservatives for generations.

Gazpacho is a cold Spanish vegetable soup made from raw vegetables, at home in the heart of Navarre between tomato and pepper fields. Anko has been making it according to a family recipe since 1959: ripe tomatoes, cucumbers, red peppers, onions, and garlic, finely puréed and rounded off with cold-pressed olive oil and a splash of vinegar. No artificial colors or preservatives, just the full aroma of summer vegetables from the Ribera de Navarra.

Fruity, mild, and pleasantly cool

Spoon by spoon, the gazpacho proves juicy and well-rounded, with the fine sweetness of the tomato and a hint of spiciness from the garlic. The pepper gives it a slightly smoky depth, while the cucumber provides a fresh finish.

The soup likes it cold – the longer it sits in the refrigerator, the more rounded its flavor becomes. Fruity, mild, and pleasantly cool all at once: this is how Navarre tastes on a hot July day when the fields around Cadreita lie in the midday sun. A drizzle of olive oil on the surface catches the light like a small mirror.

With toasted bread and a cool rosé

Served cold from the refrigerator, the gazpacho pairs well with toasted bread, fried chorizo, or as a light appetizer for a summer lunch.

A spoonful of Picual olive oil and some freshly ground pepper further highlight the fruit notes, while a few mint leaves provide a fresh contrast. Together with Anko's deep red Pimientos del Piquillo, the gazpacho makes for a little Spanish menu, with no stove required. Served in small glasses, it is also suitable for a summer buffet or as a cold amuse-bouche before the main course.

Family business from the Ribera de Navarra

Benito Prat and his wife Carmen Preciado founded Anko in 1959 in Cadreita, in the fertile Ebro valley of Navarre, right in the middle of Spain's vegetable garden. The gazpacho still sources its vegetables from this location today.

In 1988, the founders' children took over the business under the name Anko, S.L. and remained true to the family tradition: vegetables grown themselves or sourced from small local farms, processed using traditional methods. For this, Anko is entitled to carry the "Alimentos Artesanos" seal of the Navarre region, which is reserved only for true craftsmanship. In 2017, the company moved into a new 18,000-square-meter production facility without changing the old recipes. Today, the gazpacho is one of more than 30 soup varieties, making Anko a pioneer of Spanish vegetable soup.

More than sixty years after its founding, the gazpacho still tastes like what it has always been: summer from the vegetable gardens of Navarre, served cold, with nothing but the best vegetables. Culinary enjoyment can be that simple.