Wednesday, October 3, 2007
Gazpacho - Take Two
It occurred to me as I was travelling around the South that perhaps my last post left a little too much to the imagination. Perhaps it could have shown a little more leg or just a touch of cleavage. Or maybe it could have allowed its thong to ride up instead of primly tucking its blouse into its flouncy skirt. But it was what it was, a coy post. I pondered its coyness at some length while strolling through Cordoba.
When I least expected it, mid-stroll and mid-ponder, I ran smack into my post's louche sister in the form of a postcard featuring not just a gazpacho recipe, but a graphic photograph of a deconstructed gazpacho with its base ingredients splayed out for all to see. Despite my blushing cheeks, I cannot help but picture the postcard and transcribe the English version of the recipe written in three languages on the back of the card:
Ingredients: 1Kg. of peeling red tomatos [The Spanish version suggests that peeled tomatoes would also be suitable.]
1 clove of garlic
1 piece of bread
Olive oil, vinegar, salt and water
Tomatos, garlic and bread mixed to a paste. [If you're Spanish, feel free to use a blender.] Add salt, vinegar and water. [You're on your own as to the proportions of these and the use of the olive oil, which remain a mystery even in Spanish.] Served cold and garnished (optional) with cucumbers, peppers, onions and bread."