I love garlic. Cannot get enough of the stuff. But not everyone is of that mindset and, in Spain, that can be tricky. So often when dining out, garlic can be added to a meal before it leaves the kitchen and without any prior warning via the menu. If you don't like garlic, it is crucial you tell the waiting staff that you do not want your food to arrive covered in it. But for those of you who appreciate the addition of garlic to food, here's a recipe that is guaranteed to leave you with garlic breath.
It's easy to forget that garlic is part of the onion family. It varies in strength and taste across the world. Spanish garlic is mild and sweet. It is at its best early in the year. Don't forget that garlic has a high sugar content. A garlic press is not seen often in Spanish kitchens. Why? Because they extract the subtle and delicate flavours from a garlic bulb. You can peel, or leave unpeeled, garlic cloves before you throw them into a stew. In my part of the world, Andalucian cooks hold the entire bulb over a naked flame until the paper-like covering burns and blackens. This ensures that the cloves inside are gently roasted.
This recipe hails from the great city of Granada.
Ingredients
- a slice of day-old bread with crusts removed
- 100 grams of blanched almonds
- 2 garlic cloves, peeled
- 1 tablespoon of olive oil
- 1 tablespoon white wine vinegar
- salt
- pepper
Preparation
- Put the bread, almonds, garlic, oil, vinegar and half a litre of cold water into a blender and process thoroughly.
- Add another half litre or so of water to give a consistency like that of thin milk.
- Season with salt and sugar to suit your taste.
- Transfer to a jug and chill at once. Serve by pouring into small bowls or glasses. In Granada, this dish is always served with some small white grapes that have been peeled and deseeded.
Be sure to place a hand over your mouth when yawning after consuming this delightful, chilled and garlic-laden gazpacho.