I complained once of Kike to the mosquito bites that would spread out along my legs, elbows and, most uncomfortably, fingers and toes. He asked his doctor at the base for a remedy.
“You have the American girlfriend, right? Well, it’s simple: she probably doesn’t eat enough garlic.” Oh, right, the same way I catch cold from my love of being barefoot and am strange for not wearing scarves when it’s 90º. Spanish old wives tales defy science.
Now that Kike is abroad and we’re in tomato season, he’s reminding me that the best way for me to take my daily dose of vitamin garlic is by drinking a glass of gazpacho right before bed. Since tomatoes have always been my favorite veggie, I gladly oblige.Besides, the word pepino, Spanish for cucumber, is hash tagged all over the place on social networks and news sites because of Merkel’s blasphemous accusation that Spanish-bred cucumbers from Almeria had caused an outbreak of E.coli and over 230 deaths. I gladly bought them for half the price, excited for all the gazpacho I’d make.
Just this weekend, I headed to the Forenex office (Shouts out to Katie, Sarah, Elizabeth and James!) for my yearly Director of Studies meeting. When we broke for lunch, I was excited to see two botes of creamy gazpacho waiting amongst sandwiches and salads.
“Oh, this gazpacho is the best you’ve ever had!” assured Juanjo, a camp director. Cue raised eyebrows. I challenged him, saying that this mediandaluza could make a better one.
Juanjo, I don’t know when I’ll get a chance to make this for you, but here’s my recipe in the meantime.
Gazpacho Andaluz
six large, mature tomatoes
one cucumber
one green pepper, deseeded
one garlic clove
generous pinch of salt
swirl of sherry vinegar
one cup of extra virgen olive oil
Begin by washing all vegetables and cutting them into medium-sized chunks. Be sure to leave two-three thin strips of cucumber skin for both flavor and color.hrow all of the ingredients into a pitcher with a pinch of salt, a generous pour of olive oil and about three tablespoons of vinegar. Add water, if necessary.
Using a hand blender, blend all of the ingredients together.
Grab a strainer and use a mallet to separate the liquid from the chunkier parts of the food. Return the chunks to the hand blender, adding a cup of water, and repeat.
Served chilled, with garnish if desired.
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