Tuesday, 21 January 2014


Zoque is the Málaga version of gazpacho, the popular Andalusian cold soup. It is traditionally based on a pulp made by grinding garlic cloves with rock salt, and then adding pulped red vegetables, breadcrumbs, and iced water. You can start with a pestle and mortar if you want to feel authentic, or just throw everything in a food processor.

Serves 4

2 large tomatoes
1 red pepper
1 slice of white bread in crumbs
1 clove garlic
1 tsp salt
1 tbsp red wine vinegar
1 tbsp olive oil
400 ml water

Remove the skins from the tomato. Roughly chop all ingredients and liquidize with a hand blender or in a food processor. Pour into a bottle or other covered container, and place in the fridge. Stir well and serve very cold on a hot day. Best served in a bowl or mug which you can drink from.

Try small portions in a shot glass as an aperitif.

Variations: carrot, and other red vegetables!

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