1. Wash and dice the tomatoes and red pepper. Then clean, peel, and chop the cucumber and sweet onion, and set everything aside. Peel the garlic.
2. Place all the chopped ingredients in a blender with the orange juice, vinegar, water, salt, and olive oil. Blend until smooth. If desired, strain the mixture. Be sure to chill it in the fridge until ready to serve.
3. To prepare the gildas, skewer olives, anchovies, and Ibarra peppers on a toothpick. Serve the gazpacho well chilled, accompanied by one gilda per person. You may add a drizzle of Gardeny vermouth vinegar and olive oil to taste.
Did you enjoy this recipe? Keep discovering how to use our vinegars and sweet & sour condiments.
When we talk about summer, we talk about gazpacho. Few dishes combine tradition, simplicity, and the benefits of a natural, fresh, and balanced diet as perfectly as this one. Originally from the Mediterranean, gazpacho has become a staple in many homes and restaurants—especially when the heat kicks in and our bodies crave hydration, nutrients, and flavour.
To write this blog, we’ve had the collaboration of Dr. Antonieta Barahona, a medical doctor specialising in nutrition. Thanks to her expertise, we can confidently say that gazpacho is much more than a seasonal recipe: it’s a source of health, wellness, and culinary delight that connects us with the best of the garden and the Mediterranean kitchen.
Gazpacho is a cold soup—refreshing, healthy, and nutritious—made from basic ingredients like tomato, garlic, onion, pepper, cucumber, extra virgin olive oil and, of course, vinegar. Just add water and blend it all raw to obtain a smooth, flavourful preparation packed with health benefits.
The use of different ingredients and the choice of the right vinegar open up a wide range of flavour nuances that make each gazpacho a unique and creative version. Vinegar brings character and balance, and it can be the element that elevates a dish from good to outstanding.It’s essential to serve it chilled to take advantage of its refreshing and hydrating effects, along with its many nutritional benefits:
A natural source of vitamins C, A, and E
Contains essential minerals like potassium, sodium, and magnesium
High in fibre
Rich in antioxidants like lycopene
It’s a simple, homemade dish suitable for all ages, low in calories, high in nutrients, and incredibly hydrating—perfect to include in your summer diet.
And this is just the beginning! This June, at Badia Vinagres, we’re launching a very special series: four summer gazpachos with unique personalities, each made with a different variety of our vinegars. Every one of them has a distinct, surprising, and 100% delicious touch.
The first recipe… is coming soon! Stay tuned to our social media channels!
MarketingGazpacho, the treasure of the Summer Garden
Then clean, peel, and chop the cucumber and onion, and set everything aside.
Next, wash and pit the cherries, and peel the garlic.
Put all the chopped ingredients into a blender along with the pistachios, vinegar, water, and oil, and blend until smooth.
Add salt to taste, mix well, and refrigerate until ready to serve. If you like, you can strain it.
Serve it with diced feta cheese, cherries, and ground or crushed pistachios. You can also drizzle with Gardenyrosé cava vinegar and olive oil to taste.
Did you enjoy this recipe? Keep discovering how to use our vinegars and sweet & sour condiments.
From April 7th to 10th, we took part in the 38th edition of Salón Gourmets, the International Fine Food and Beverage Fair held annually in Madrid, which has become the most important event of its kind in Europe.
This year, the fair reached record-breaking numbers, with more than 2,100 exhibitors, 55,000 products on display, and 15,000 international professional visitors, generating a business volume exceeding 200 million euros. For the first time, IFEMA’s exhibition center hosted the event across six halls, covering a total of 90,000 m² of exhibition space and featuring nine active stages.
Salón Gourmets is much more than just a fair. It is a strategic showcase for high-end gourmet products and a privileged platform to discover the most cutting-edge innovations in the agri-food sector. It also serves as recognition for the people and companies who work tirelessly to raise the standards of excellence and quality in food production in our territory.
At this year’s edition, Badia Vinagres participated in the Hosted Buyers Program (HBP), which connects exhibitors with export capacity to top-level international buyers. This year, the program brought together professionals from 48 different countries, giving us the opportunity to meet with buyers from the United States, South Korea, Belgium, Ireland, New Zealand, Latvia, the Netherlands, France, Hungary, and many more.
Our goal was to strengthen our brand, enhance our national and international presence, and reconnect with trusted clients. We returned from Madrid with a full agenda of new key contacts to help us continue growing, with stronger partnerships, and with the shared feeling that all the effort and dedication were truly worth it.
With every participation in events like Salón Gourmets, we reaffirm our commitment to quality, innovation, and the international growth of the Badia Vinagres project. Thank you to everyone who visited our stand and to the organizers for making this first-class event possible.
This April, to celebrate Sant Jordi (St. George), we want to recommend a book that’s not only read it’s lived and shared: ‘Cuina Amiga. Fogons solidaris‘ (Friendly Kitchen. Solidarity stoves), written by journalist and sommelier Rafa Gimena, published by Como Pomona and designed by Latipo Estudi.
This is a very special project that tells the story of the Cuina Amiga collective a group of chefs from Lleida who, for the past four years, have taken turns cooking every Sunday at El Menjador, a community dining space managed by the Jericó Foundation and the Food Bank of the Lleida Counties.
The 148-page book, featuring photographs by Javier Martín, is dedicated to young chef Pere Castaño and combines a chronicle of the birth of this solidarity initiative with a heartfelt portrait of 25 culinary professionals involved, along with a recipe section showcasing their dishes.
100% of the book’s sales go directly to supporting the El Menjador project, thanks to the contribution of local organizations and food producers who made its publication possible. At Badia Vinagres, we’re proud to have contributed our small grain of sand to this project, which reflects values we deeply believe in: solidarity, community, and a shared culture of food.
This Sant Jordi, we encourage you to gift or treat yourself to Cuina Amiga. Fogons solidaris: a book about food, people, and commitment. A delicious way to support a cause that matters.
You can find the book in our online store and at our vinagreria, located at c. Palau 9, Mollerussa.
Thanks to Como Pomona, to all the chefs in the Cuina Amiga collective, and to the organizations that have made this beautiful and necessary initiative possible. We are truly moved to be part of it.
Marketing‘Cuina Amiga. Fogons solidaris’: a book to read, gift, and share values
Wash and peel the sweet potato, onion, and carrot. Cut them into strips and set aside.
Wash the eggplant, asparagus, bell pepper, mushrooms, and zucchini. Cut them into strips without peeling and set aside.
Wash the chicken breast, cut it into strips, and set aside.
Place the vegetables in a baking tray and lay the chicken on top.
Drizzle a generous amount of fruity vinaigrette over all the ingredients.
Bake for 20-25 minutes at 180 ºC, until the chicken is cooked and the vegetables are tender. Optional: You can also steam or sauté everything together in a pan.
Serve hot on a plate or serving tray.
Did you like this recipe? Continue to discover how to use our vinegars and bittersweets
When we talk about vinegar, we often think of the classic wine or apple types, the most common ones in our kitchens. But vinegar is much more than a simple ingredient — it’s the result of a meticulous process that begins with the selection of the finest wine. At Badia Vinagres, we don’t settle for standard raw materials; we work exclusively with high-quality organic wines, which allow us to produce vinegars with a unique personality and flavor nuances that truly stand out.
The Importance of Grape Variety
Each grape variety brings its own specific organoleptic characteristics, which are reflected in the final vinegar. This is why selecting the wines we work with is key to creating vinegars with identity, complexity, and a depth of flavor that goes far beyond acidity.
At Badia Vinagres, we choose grape varieties that offer an aromatic profile, structure, and fruity or floral nuances, making each vinegar unique and ideal for a wide range of culinary uses. Some of our signature varieties include:
Merlot Agridulce (Sweet and Sour Vinegar): A vinegar with great aromatic intensity, perfect for dressings that elevate salads to the next level.
Cabernet Sauvignon Balsamic Vinegar: Smooth tannins with a sweet touch, ideal for meat dishes or sophisticated reductions.
Riesling Agridulce: A silky and vibrant variety that adds an elegant and delicate touch to tropical fruit salads.
Pedro Ximénez Balsamic Vinegar: Naturally balanced sweetness with a unique balsamic note, perfect for sauces and mayonnaise.
Muscatel Balsamic Vinegar: Very aromatic and floral, offering great versatility in the kitchen.
Each vinegar is unique and distinct, so we invite you to discover them all and experiment with their many culinary applications.
The market offers many types of vinegar, but not all of them are made from selected, quality wines. Many producers opt for more affordable, standard raw materials, resulting in vinegars that are acidic but lack depth. At Badia Vinagres, each vinegar captures the essence of the wine it comes from, providing a richness of flavor that makes it truly one-of-a-kind.
This specialization allows us to offer a gastronomic and innovative range that takes vinegar to a whole new level — as in the case of our Gardeny range. These products are designed for sophisticated dishes, creative combinations, and even applications in mixology.
The Culture of Vinegar
Catalonia is producing some truly exceptional vinegars. More and more producers are innovating, creating high-quality products and contributing to the growing vinegar culture. This excites us because it means that consumers are becoming more aware of the importance of choosing a good vinegar, just as they do with good olive oil or wine. We must continue to support and promote this sector!
These lines are an invitation to discover, experiment, and enjoy vinegar like never before. Discover the pleasure of cooking with high-quality vinegars.
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