Alentejo in summer combines with afternoons spent indoors, in the freshness guaranteed by thick walls and withe walls, combines with books to read, after so many years, and combines with fresh and simple food.
The soups have to be cold and that is the name always given gazpacho from Alentejo ... cold soups, with the refreshing taste of tomato and cucumber, with the tang of wild oregano and the freshness of the water.
Ingredients:
5 cloves of garlic
2 ripe tomatoes
1 cucumber
1/2 green pepper
400 g of hard bread (preferably from Alentejo)
1.5 l of ice water
Salt, olive oil, vinegar and dried oregano to taste.
Crush the garlic with the salt in a mortar or bowl where it will do the soups. Joins the olive oil (be generous!) and the vinegar and mix well. Add the tomatoes, cucumbers and peppers cut into small cubes, involving in the seasoning. Add the iced water and check if is needed any more salt or vinegar. And finally joins the broken bread into small pieces or cut into cubes and the dried oregano. Serve immediately while the bread is firm and the broth is fresh.
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