Cuisine & Recipe: Andalucia

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CUISINE & RECIPE

The cuisine of Andalucia is as diverse as its scenery. Coastal areas have abundant seafood, while inland menus are dominated by poultry, game, and especially pork. The region is home to a special breed of pig known as "Iberico." These small brown pigs make some of the finest sausages and cured hams in the world. (The town of Jabugo is reputed to produce the very best; its pigs are fed a strict diet of acorns.) The Moorish influence is especially evident in the sweets and desserts, often flavored with anise, cinnamon, almonds and honey. A year round growing season brings fresh fruits and vegetables. Andalucia is home of one of Spain's most popular exports, tapas, but the most famous dish of Andalucia is gazpacho.

RECIPE FOR GAZPACHO

Coarsely chop the following ingredients and put them in a bowl: 2 large tomatoes,
1 cucumber, 1 green pepper, and a small jar of pimentoes, drained.

In another bowl, measure the following ingredients: 1/4 cup olive oil, 1/3 cup red wine vinegar. 1/4 tsp Tobasco, 1 tsp salt, 1/4 tsp black pepper.

In a blender, measure 12 oz tomato juice. Add half the veggies and half the liquid and blend. Pour into a container and repeat the process.

Por Fin! Gazpacho!

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