Gazpacho more Salmorejo

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.