Not that I went immediately to the kitchen to make gazpacho. I had already taken care of that, the easy way. The local Consum supermarket had a special on ready-made gazpacho when I was there earlier in the week. They had "traditional" and "suave," or soft. I picked up a liter of traditional and was keeping it in my refrigerator for a day when I had to make lunch in a hurry.
That came on Wednesday, after we went to the medical center in the morning and had to leave the house early in the afternoon for the cleaners to take over. It often takes me a half hour or more to make our usual lunchtime vegetable and fruit salads, but this day I did it in record time. In the space of ten minutes, I diced a yellow and a red pepper, a cucumber, and a red onion, retrieved the gazpacho from the refrigerator, and poured the seasoned tomato-pepper liquid into two bowls. Luncheon was served.
Janet Mendel, the American-living-in-Spain cookbook author who I have mentioned before in connection with tortilla, calls gazpacho "Andalusian Liquid Salad." She includes several recipes in her book Cooking in Spain, and doubtless more in her subsequent books, but I think this recipe sums up the spirit of gazpacho best:
"Take a hot August afternoon at a little finca deep in the countryside. Pick the reddest, ripest tomatoes, sweet-smelling off the vine, a few green peppers, a cucumber, and dip them all in the cool water of a spring to rinse off the sun's heat. In the deep shade of a carob tree, start mashing all these ingredients in a big wooden bowl, adding a bit of garlic and onion stored under the straw in the shed. Pick a lemon from a nearby tree and add its tang to the gazpacho. Oil, bread and salt--brought from home in a cloth bag--complete the gazpacho. From the earthenware jug add cold water. Serve immediately and follow with a siesta!"
Janet Mendel, Cooking in Spain, 1996, c1987
