I go to Spain a lot.
I tend to fly across at least twice a year to visit friends and enjoy their fantastic food.
Smokey chorizo stewed in cider or red wine, grilled squid seasoned with lemon juice, juicy prawns cooked in butter and garlic, big slices of crusty bread smothered with the juice of a fresh tomato and pungent extra virgin olive oil, simply delicious slices of Jamon Serrano, ham croquettes, sauteed potatoes dipped in a spicy tomato and garlic sauce... And let’s not get started with their fantastic wines, light beers and my personal favourite “Tinto de Verano”; a concoction of red wine, lemonade and ice that might not sound particularly glamurous, but can refresh anyone sitting under the last rays of a suffocatingly summer sun.
I could be here all day listing those things I don’t seem to get enough of during my visits and that I long for once back in England and try to recreate.
As a matter of fact I recently decided to experiment with Gazpacho, a tomato-based soup that is, in fact, served chilled.
I ended up making way too much of it and sharing it with friends, but I must admit it was pretty tasty and easy, so here goes the recipe should you be wanting to recreate that holiday feeling at home too - and if not, sign up to the Cheapflights Newsletter and keep an eye on their offers to go taste the real deal!
Serves 4
6 ripe tomatoes chopped
1/2 red onion, finely chopped
1 cucumber chopped
1 red bell pepper seeded and chopped
1 clove garlic, minced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/4 cup cold water
Salt and pepper to taste
300g white bread, no crust, soaked in water and olive oil (this can be replaced with gluten free bread if you are celiac!)
METHOD
Combine all ingredients in a blender, pulse to the desired consistency (some people like their gazpacho chunky, but I personally prefer it quite smooth). Store in a container and place in the fridge to chill for a couple of hours or, even better, overnight.
Buen Provecho!
