Although consumers normally associate tetrabrick containers with pasteurisation, some gazpacho in bottles (which give transparency and a fresher appearance) is also pasteurised.
Pasteurisation is a classic, standardised technique, but one that gives a distinct flavour that homemade products do not have. It is organoleptically adjusted using seasonings. Compared to fresh gazpacho, the vitamin content falls when using these aggressive thermal processes. Another process that is becoming widespread is high pressure cold processing. The legislation in force recommends indicating on the label whether the product has been subjected to a thermal process, but it is not compulsory. To discover how a product has been prepared, you just have to look at the expiry date: a fresh product has between 9-10 days; high pressure processed product, 35-40 days; and pasteurised, between 6 and 12 months.
Supplement information with the article: Belén Esteban, Carlos Ríos and the ‘gazpacho war’
