Sweet and sour gazpacho

Step 1

Use a pestle and mortar to mince the garlic (previously peeled) with a few seeds of matalahúva (4 to 10 depending on your preference) and the sweet paprika. The bread you use must be soaked, otherwise you will have to do this step prior to the recipe. Add about 3 tablespoons of extra virgin olive oil to the mixture and start mashing everything together.

Step 2

Peel the figs and put them in a bowl, together with the peppers without the seeds, some peeled onion and the tomato, also without the skin, although some people prefer to keep it. Pour everything into a blender and start blending the ingredients. While doing so, add cold water and the mixture prepared in the mortar.

Step 3

Hold the previous step while you taste and season to taste with the vinegar, salt and more oil. When everything is finely ground, use the strainer of the blender to remove it into a bowl. If you want to avoid any bits of food as much as possible, you can use a strainer again, this time a kitchen strainer, and you will obtain a slightly more liquid finish to the sweet and sour gazpacho recipe. This is advisable if you want to completely remove any remaining skin and, above all, any seeds from the figs that may have remained.

Step 4

Like any other gazpacho recipe, the sweet and sour gazpacho is also recommended to be served very cold. Keep everything in the fridge for at least two hours to get that characteristic freshness.

Step 5

With the sweet and sour gazpacho now fresh, you can serve this recipe to everyone at the table. Gazpacho is usually accompanied by a picadillo with diced onion, tomato, cucumber, pepper and bread. You can vary this dish as you prefer and, given the sweetness of the figs, it is an ideal occasion for any original and daring ingredients you wish to include.