GAZPACHO OF CORDOBA
2
cloves of crushed garlic
2 cucumber
2 Tablespoons olive oil
2 cups water
2 cups heavy cream
2 teaspoons cornflour
1 teaspoon salt
GAZPACHO OF CORDOBA
2
cloves of crushed garlic
2 cucumber
2 Tablespoons olive oil
2 cups water
2 cups heavy cream
2 teaspoons cornflour
1 teaspoon salt
Mix thoroughly the first three ingredients. Bring the water to a boil with the salt. Mix the cornflour with 3 additional tablespoons water, add to the boiling water. When the cornflour is cooked and the water thickened pour it over the garlic, cucumbers and oil. Let it cool and gradually add the cream. Serve ice-cold.
The Alice B. Toklas Cook Book, published 1954 but written in the 30s.
