Sopa fría o gazpacho campestre 
Country-Style Cold Soup (Gazpacho Campestre)
This dish has a story from the countryside of Jaén. In the past, farmers would eat it during the grain harvest because it was refreshing in the intense heat. It’s still remembered and enjoyed in every home in Jaén, and in my family, we make it every summer. I love keeping our traditional cuisine alive.
Country-Style Cold Soup (Gazpacho Campestre)
This dish has a story from the countryside of Jaén. In the past, farmers would eat it during the grain harvest because it was refreshing in the intense heat. It’s still remembered and enjoyed in every home in Jaén, and in my family, we make it every summer. I love keeping our traditional cuisine alive.
Cooking Instructions
- 1
In a ceramic bowl, mash a small garlic clove with salt to taste. Once mashed, add a drizzle of olive oil (about 4 tablespoons/60 ml), about 2 tablespoons (30 ml) of vinegar, and a bit of bread crumb. Stir to combine.
- 2
Peel the tomato, chop it finely, and mash part of it into the mixture.
- 3
Peel the small cucumber and the white apple (known locally as river apple).
- 4
Add water to reach your desired consistency.
- 5
Cut the bread into pieces—traditionally, leftover stale bread was used.
- 6
Mix everything together, adjust salt and vinegar to taste. The soup is ready to serve.
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