Once upon a time there was a rather cool woman who liked to travel. While in Spain in the 1960’s she twisted the arm of the waiter at the Hoteles Melia in Cadiz, Spain to give her their top secret Gazpacho recipe.
This recipe has been treated like a state secret stolen by the CIA for decades. But now, you lucky things, the recipe is out.
I made it just like I was instructed. It is aging in the fridge for a future meal this weekend. Let me tell you, it is the best Gazpacho I have ever had….and I can make good Gazpacho on my own.
Gazpacho/Hoteles Melia – Cardiz, Spain
Serves 4 people
3 cloves garlic
4 tomatoes (I used red and yellow tomatoes from Blueberry Hill Farms at the EGFM)
3 green bell peppers (yeah, o.k. well the green bell peppers I saw today at the grocery store looked like they walked from Mexico and I don’t mean that to be flattering so I used red and orange bell peppers…I forgot to see if there were any at the farmers’ market )
4 oz. bread soaked in wine vinegar (I figure they didn’t mean Wonder Bread in 1960’s Spain so I bought a 4 oz Portugese roll and tore it to shreds and got it drunk on wine vinegar)
1/2 wine glass of olive oil My everyday wines are about 8 oz so I did about half a glass.
salt and pepper to taste
The instructions continue thusly: “Slaughter the vegtables in the food processor. Mix everything together and refrigerate. Serve cold.”
I accepted my stealth Gazpacho recipe assignment and completed it.
Best damn Gazpacho I have ever had.
If you tell anyone you have this recipe you will be in big trouble…I undoubtedly am for blogging it….if you use the recipe, please do not change it’s name….
This Gazpacho is apparently from what I have been able to research is a variation of classic Andalusian Gazpacho.