• 1 kg ripe tomatoes
• 60 g red pepper
• 80 g cucumber
• 50 g sweet onion
• 65 ml Gardeny vermouth vinegar
• 400 ml fresh orange juice
• 60 ml water
• 70 ml virgin olive oil
• 1 or 2 garlic cloves (optional)
• Salt
• Ibarra chili peppers
• Canned anchovies
• Stuffed olives

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.