Updated: May 15, 2021
In flamenco, there is something called “duende” where the dancer experiences a heightened state of emotion. The best place to see this is at the “cavernas”. Cavernas are underground caves where they hold flamenco shows, a 500-year-old tradition in Sacromonte, Granada.
The flamenco dancer becomes possessed by the strum of guitars and the singer’s bellowing cries of unrequited love. Painful, passionate longing is seen on her expression, the sweat on her brow, the contortion of her body, and the conviction in the rhythmic stomping of her feet.
It’s no surprise the Andalusians invented gazpacho.
Gazpacho is a cold soup made of raw blended vegetables. The main ingredients are stale bread, tomatoes, cucumbers, onion, garlic, bell peppers, olive oil, red wine vinegar, and salt. It is topped with a variety of garnishes like hard boiled eggs, ham, orange segments, mint, cucumbers or croutons and served in a bowl with ice cubes to keep it cold. Gazpacho makes a light and refreshing meal especially on warm, sultry Spanish nights.
So if you ever decide to see flamenco in Granada, make sure to bring a fan and order a big bowl of gazpacho to quench th0se fiery embers.
Red Bell Pepper seeds removed, roughly chopped (1)
Green Bell Pepper seeds removed, roughly chopped (1)
Spanish Onion (1/2 of whole onion)
Garlic peeled (1 clove)
Vine ripened tomatoes quartered (6 medium tomatoes)
Cucumber quartered with skin on (1/4 of whole cucumber)
Stale bread cut in cubes (1 thick slice)
Water (1 cup)
Kosher salt (good pinch)
Black pepper (good pinch)
Cumin (1/2 tsp)
Sherry vinegar (2 tbs)
Olive Oil (3 tbs)
Puree all ingredients in an blender
2. Taste and adjust seasoning if needed.
3. Chill in refrigerator for 4 hours.
4. Top with your garnish of choice. Suggestions: Serrano ham, orange segments,
parsley, mint, croutons, or any leftover ingredients above.
Culture grows around the kitchen table. I love making food from around the world and learning about their culture. See more in my @tinyhappykitchen on Instagram or join my discussion forum #MoskowitzCooks on Fishbowl.