Andalusian gazpacho


. Water,

. Extra Virgin Olive Oil Tercio de las Torres

. Cucumber

. Green pepper

. Tomato

. 2 cloves of garlic

. Bread crumbs

. Pinch of salt

. Vinegar


In the mixer it should be added the Extra Virgin Olive Oil “Tercio de las Torres”, the vinegar, the salt, the garlic, the peppers and  the cucumbers  well cut. The tomato should be incorporated, blanched and peeled previously. Then the water is incorporated in order to not be so thick and some ice cubes to be well chilled.

Grilled vegetables


. Zucchini/courgette.

. Aubergine

. Mushrooms

. Asparagus

. Spring onion

. Extra Virgin Olive Oil “Tercio de las Torres”


All the vegetables should be washed and placed on the grill adding a drop of Extra Virgin Olive Oil “Tercio de las Torres” and a pinch of salt. Vegetables should be brown both sides.


It is highly recommended to add a drop pf Extra Virgin Olive Oil “Tercio de las Torres” “before presenting the dish.

Natural Stewed Artichokes


. Candied Artichokes natural 3 pcs.
. Poached Spring Onion 30 Gr.
. Salad ham 30 Gr.
. 5GR garlic.
. Extra Virgin Olive Oil “Tercio de las Torres” 1 CL.
. Flour 10 gr.
. White wine 1 CL.


The oil should be put in a frying pan with the garlic (cut up finely).  Then place the cut artichokes and cook a little, add the spring onion, flour and white wine. When the flour is cooked flour add a little of broth, salad ham, and a pinch of colourant. Cook and serve hot.

Garden salad


. Lettuce 90 Gr

. Lettuce hearts (cut)

. Green asparagus 3 units.

. Corn 25 Gr

. Boiled egg, 1 unit

. Goat cheese  50 Gr

. Tuna 60 Gr.

. Tomato 120 Gr

. Peeled cucumber  30 Gr

. Green Olives 4 units

. Red onion rings 30 Gr.

. Extra Virgin Olive Oil “Tercio de las Torres” 1 CL.


Put the lettuce in the middle of the plate; place on one side the four slices of tomato, boiled egg, tuna, cucumber, all around the plate. On the top of the lettuce, place the onion, asparagus and the goat cheese.

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