How to do it
A modern twist on classic gazpacho, beautifully topped with dried fruits and nuts, featuring toasted crushed walnuts and hazelnuts alongside finely diced dried dates.
- Preheat the oven to 350°F (180°C).
- Place the walnuts and hazelnuts on a baking sheet.
- Toast them in the oven for 10 to 12 minutes.
- Remove them from the baking sheet and chop them coarsely.
- Pit the dates and cut them into small cubes.
- Pour the Alvalle Gazpacho into serving glasses. Top with the toasted nuts and diced dates. Finish with a drizzle of olive oil and a twist of freshly ground black pepper just before serving.