“Gazpacho “ Time
Summer has arrived and cortijosreyfini like most of the small farms in the Alpujarra is now beautifully adorned with juicy red tomatoes, cucumbers, courgettes, peppers and countless other vegetables. This is the time to become creative and use these wonderful fresh vegetables on a daily basis. The history of gazpacho and Gazpacho recipe is disputed, some say it came to Spain
with the Romans, others with the Moors, some that it originated in Cordoba, others in Seville, but it is eaten and celebrated throughout Andalusia during the Summer months. The Gazpaco recipe is really easy and you may keep it in the fridge for the whole period you are in Cortijos rey fini .
Gazpacho, always eaten cold can be kept in the fridge for several days and used as a starter or simply as a snack at midday. There are many variations to gazpacho recipe and how to make it but this is Lucy’s recipe that we use in cortijos reyfini every summer – Enjoy!
Chop up about 6-10 ripe tomatoes (really depends on their size, but tomato should be the main ingredient) and combine with the following:
1 cucumber peeled and chopped
3-4 cloves of garlic chopped
2-3 green peppers (depending on size and what is available) chopped
About 8 oz of breadcrumbs – wholemeal if possible
3-4 tablespoons wine vinegar
3-4 tablespoons of olive oil
Salt and pepper to taste
Approx ½ litre of water
This mixture needs to be liquidised in batches – it’s best to add the water bit by bit to help this process. How liquid you want the end result is up to you. Check for seasoning at end. Keep chilled in fridge. It’s also nice when you serve it to add an ice cube or too!