It's billed as Gazpacho Extremeño. Extremeño means ‘of Extremadura,’ the western region of Spain bordering Portugal. But it’s OK with me if you read it as EXTREME, because we’ve just made an extreme change of location and diet. We traveled here from Tarragona in the east after two full weeks in Catalunya (including Barcelona, Costa Brava, the Priorat region, Lleida up into the Pyrenees, and the Costa Daurada area around Tarragona)–two weeks immersed in all things Catalan.
When we sat down in the Plaza Mayor of Cárceres, the capital of Extremadura and a UNESCO World Heritage Site, we felt as far from Catalunya, culturally, as we could get, and still be in Spain. Around 10 p.m., we walked into the center of the medieval town, and found inviting outdoor seating at the restaurant Jardín de Ulloa in front of the towering San Francisco Xavier Church. We ordered typical dishes: a plate of Iberian Jamon Bellota to share, plus gazpacho and a small orange salad tossed with cod shavings and black olives.
The gazpacho was an eye opener: a fresh faint green color, garlic aroma, and completely distinct from the tomato based version from Andalucia to the south. The menu describes the gazpacho as “Extremadura style with garlic, egg, and tempura style asparagus.” The restaurant’s chef kindly shared the recipe. Your guess on quantities is as good as mine. Let us know how it works in your kitchen!
5 cloves of garlic
1 liter water
Wild Asparagus (fresh green asparagus)
Bread (2 slices)
1. Fry the cloves of garlic in the oil and then remove and save the garlic
2. With the same oil, fry the eggs, reserving the oil
3. Blend together the fried garlic, fried eggs, water, reserved oil, vinegar, salt and bread
4. Meanwhile prepare the fresh asparagus pieces: lightly breaded and fried tempura style. Add to gazpacho.
Chill and serve! Delicious.
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