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| Figs and prawns, anyone? |
ANDALUCÍA With the possible exception of inhabitants of distant planets, everyone knows gazpacho - liking it is an option. Speaking of options, the word gazpacho originally defined a 'mixture', without specifically mentioning tomatoes, olive oil, garlic or cucumber, or anything else. This, then, offers the possibility of alternative ingredients. And it is not surprising that these come from the birthplace of gazpacho (well, one of the places claiming so, but more on this later) the Barceló Renacimiento Hotel in Sevilla, where a special menu of five cold soups has been designed by the hotel's senior Chef, José Antonio González. The variations include>>>
