Mark next door offered to cook paella on Saturday night. We agreed to supply the rest of the meal. We had returned from the allotment that day with a cucumber and some Charlotte potatoes. I decided to makes patatas aliñadas and some gazpacho.
The usual accompaniment for this soup would be a ‘picadillo’ of the ingredients used to make it; tomatoes, cucumber and red pepper. I decided I would use the garnish more typical of Salmorejo (the Cordoban cousin of Gazpacho). That means olive oil croutons, hard boiled egg and jamon
For a further touch of luxury we drizzled it with some AOVE made from Picual olives.
