White Gazpacho

I love garlic. Cannot get enough of the stuff. But not everyone is of that mindset and, in Spain, that can be tricky. So often when dining out garlic can be added to a meal before it leaves the kitchen and without any prior warning via the menu. If you don't like garlic it is crucial you tell the waiting staff that you do not want your food to arrive covered in it. But for those of you who appreciate the addition of garlic to food, here's a recipe that is guaranteed to leave you with garlic breath. It's easy to forget that garlic is part of the onion family. It varies in strength and taste across the world. Spanish garlic is mild and sweet. It is at its best early in the year. Don't forget that garlic has a high sugar content. A garlic press is not seen often in Spanish kitchens. Why? Because they extract the subtle and delicate flavours from a garlic bulb. You can peel, or leave unpeeled, garlic gloves before you throw them into a stew. In my part of of the world Andalucian based cooks hold the entire bulb over a naked flame until the paper like covering burns and blackens. This ensures that the cloves inside are gently roasted. This recipe hails from the great city of Granada.