Nacho Manzano’s gazpacho of beetroot and red berries

Gazpacho, but not as you might know it… A few weeks ago I was invited to the relaunch of Spanish restaurant Ibérica in Marylebone which has been given a more Spanish and very classy new look – it is now ‘muy elegante’. Some delicious canapés were served including an original take on the classic Spanish soup, gazpacho, with beetroot and red berries. The recipe was created by consultant chef Nacho Manzano and, presented in a shot glass, it looked as good as it tasted.

You can find this delicious gazpacho on Ibérica’s new summer menu but, with a few tips from London-based Ibérica chef César García, I found it easy to prepare at home. You need fresh beetroot juice but if you don’t have a juicer or food processor to do this beetroot juice is easy to find in health food shops or supermarkets. Most larger shops also sell packs of frozen fruit berries. To find out more about Ibérica at Marylebone and Canary Wharf go to

Gazpacho of red berries and beetroot by Nacho Manzano

For 1000g of gazpacho:

500g tomatoes (any kind of gazpacho is best when tomatoes are in season and fully ripe)

1 clove of garlic

120g peeled cucumber

100g spring onion

75g green pepper

430g red berries (redcurrants, blueberries, strawberries, raspberries and blackberries)

60g Picual extra virgin olive oil

13g salt

30g Jerez vinegar

90g beetroot juice

For the cream (optional)

15g cream cheese

1 anchovy cut into strips

Chopped mint

Extra virgin olive oil


For the gazpacho, blend all the ingredients in a blender then add the extra virgin olive oil. Strain through a sieve or chinoise and chill.

If serving with the cream, pour the gazpacho into a soup plate, arrange with a ball of cream cheese in the centre, place some anchovies around the cream and scatter the mint on top. Finish with

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