Tetrabrik de gazpacho en Inglaterra.

I “suggest” you stuff your mozzarella and albahaca up your arse. This isn’t a pizza, and Spain isn’t Italy.

36 comments

  2. My word is that i don’t think any English would buy it if you present it with pepper and bread crumbs.

  5. Don’t be so sensitive, if people didn’t try creative things with food gazpacho would have never been invented (or anything else). They are selling gazpacho and calling it gazpacho, that’s fine by me

  6. Spanish Nationalist Catholic sensibilities are running really thin these days, as if a (merely proposed) bit of floating alien cheese were a threat to the *patria*.

  8. From my experience, people in the UK think it’s gross to eat a cold soup and have told me they would be happy to have gazpacho if it was warmed up… Which is even more gross than adding basil or toppings on top (ridiculous regardless)

  9. Do yourself a favour and don’t Google La Tasca

    You can get great food from all over the world in the UK (well London at least) but I’ve only ever been to one Spanish restaurant over here that wasn’t a total crime against humanity

  11. Yo al gazpachito le echo tropezones de los mismos ingredientes con los que está hecho 🤗 Michelín, ven a mí.

  12. ¿Sabes que los restaurantes chinos adaptan su comida al paladar europeo? Esto lo mismo, se ha de adaptarse a los gustos de los consumidores para ganar mercado.

  16. Also, a lesson that I’ve learnt about this supermarket-type gazpacho… It’s not healthy, it’s absolutely full of salt.

    At least in Spain, anyway.

  19. I think the real question is how alvalle is the best store gazpacho and it always tastes exactly the same all year round.

  20. Creo que esto es enfadarse por que si, si lo lees te dice que pruebes con diferentes topings, aunque tal vez iría mejor con un salmorejo, son ingleses, conociéndoles no esta tan mal.

  22. In an Italian restaurant near my office in Madrid they serve salmorejo with mozarella, pumpkin seeds and raisins.
    Excuse me but it’s the best salmorejo I’ve ever had!

  23. Jaja sabes que en EEUU el aceite “italiano” muchas veces es español pero se embotella en Italia para que se venda más … la gente de cree que son italianos y si les sigues el royo compran tus productos que se le va hacer 🥲

  24. The ready-made Brindisa one is one of the best things I have ever put in my mouth. Shame you need a mortgage to buy it though. Oh, and if you are triggered by the mozarella/basil garnish definitely DO NOT check out the ‘alternative’ flavours the make…

  25. deja a los pobres ingleses disfrutar de algo que su comida ya es lo suficientemente mala. si les gusta el gazpacho con mozzarella que se lo coman ellos

  27. Gazpacho no, pero en un restaurante del barrio de las letras me pusieron salmorejo con helado de queso fresco y ha sido uno de los mejores que he probado 🤤

  29. No they’re right about this one. Mozzarella and basil suit tomato no matter where it’s grown.

    Not that Spain or Italy invented tomato soup, either.

  30. Lo mas asqueroso es que es Alvalle. Todo el mundo sabe que el gazpacho de bote menos malo. Es el García Millán. Y ese ya es malo…

    Cómo el de la mama ninguno.

    Por lo demás yo le echo hasta arroz…

  32. It’s just adapted to a British pallet. Much like here in Spain, british/indian restaurants don’t serve food spicy as they would in UK.

    Frankly,I’d imagine most brits would likely just warm it up as hot tomato soup is very common there

  35. Gazpacho is so easy to make homemade, no need to buy this horrible version!

    My recipe: Two-plus pounds of ripe tomatoes, half a thin green non-spicy green pepper, half a cucumber (peeled and ends cut off, seeds removed), 1/2 a large or one small garlic clove (center green stem removed), 4 tablespoons Arbequina — extra virgin olive oil, 1 tablespoon Vinagre de Jerez—Gran Reserva (more if you wish, but add to taste), a teaspoon or more of salt (to taste)*. Puree in a blender, run through a large sieve (using a spoon to move, scrape and get the mixture strained — this keeps the skin out of the gazpacho and makes it more refined in texture). Re-puree the strained mixture with a handful of ice just before serving. *Some people soak a small piece of bread and add it to the puree. I do not do this, but it makes it creamier and is also delicious.

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