Spanish Gazpacho – Vegetable Soup from Anko

The Anko Gazpacho is a classic cold, Spanish vegetable soup. This gazpacho is characterized by a particularly distinct fruity note, which comes from the perfect blend of vegetables used and a subtle seasoning. On hot summer days, the cold gazpacho is a refreshing appetizer or snack. To refine the gazpacho, you can add a few drops of good olive oil. If you like it well-seasoned, add some freshly ground pepper; a few leaves of fresh mint also go well with this cold vegetable soup. Served well chilled with toasted bread or fried chorizo, you'll feel like you're on vacation in Spain.

Gazpacho – from the cold soup pot

Hailing from Spain, gazpacho is a cold soup that is not only eaten cold but also prepared cold. Traditionally, the raw vegetables are first cut into small pieces, then finely pureed, and finally seasoned. You can liven it up with spices and herbs and fresh vegetables, vinegar, or oil. Especially in summer, Spanish gazpacho is an ideal dish on hot days, as it is light and refreshing and pairs well with a glass of Spanish white or rosé wine.

Anko – Family business from Navarre

The family business Anko from Cereita, Spain, has specialized in vegetable processing since its founding in 1959. In addition to Spanish gazpacho, they also offer, for example, roasted Pimientos del Piquillo. The town of Cereita is located in the heart of Navarre, the Spanish region known for its vegetable cultivation. Today, the company is run by Benito Prat's children, the second generation, who have remained true to both the demand for quality in the best vegetables and manual production. They refrain from using artificial colors and preservatives.