News
Our gazpacho and its keys to success
Our CEO, Antonio Molina, tells the newspaper La Razón some of the key reasons why our gazpacho has such an exceptional flavor. This past Saturday, we appeared in Madrid Viva
Do you know how we prepare our gazpacho and salmorejo?
Tomato is the main ingredient, and depending on the recipe of the product, Cool Vega uses different varieties. Pear tomato, Ccanary tomato, Kumato® tomato and Raf tomato are the most common varieties.
Cool Vega present at El Suplemento Awards
This award is recognition of the daily work and passion that Sabores de la Esteban has put into its project since it was launched at the beginning of 2021, valuing the excellence, dedication and professionalism of the team, led by Belén Esteban.
Interview on Radio Nacional de España
This space, normally dedicated to travel and gastronomy, devotes a few minutes of its time to the recent agreement reached with Juver Alimentación, for the packaging of Gazpacho and Salmorejo in brick.
Cool Vega at the presentation of the new Gazpacho Kumato of Sabores de la Esteban
The event took place on 8 April in Madrid, at the Museo Chicote. All the assistants were invited to taste the magnificent flavour of the Gazpacho made with kumato tomato, which gives it a sweet and smooth touch.
The gazpachos and salmorejos that we make at Cool Vega, now also in brick format.
We have recently established a strategic alliance with Juver Alimentación for the production and packaging of gazpacho and salmorejo in brick.
We launch our new website!
On this corporate page we will tell you the latest news about our products and the services we offer to our customers. Welcome to the new website of Cool Vega,
