My main reason for going to Jet this week was to have their escalopes of bacalao in batter, a very good way of doing thin fillets of salt cod – and Azabache does them better than any other restaurant I frequent.
But I am more than a little fickle when looking at a menu and I can easily fall head over heels in love with another dish – or a combo of dishes. And that’s exactly what happened at Azabache.
The duo that caught my eye and put my gastric juices into motion is not usually looked on as a combo. But the choice was a good one because this double act (a gazpacho and an ensaladilla) was so memorable it ended up being a double 10. And that doesn’t happen very often.
A few days previously I had looked at the menu of a new place with prices in the upper stratosphere – including Gazpacho at the unheard price of € 11. I certainly shan’t be giving them a visit.
Read Also
- Côtes d’Armor: A walker takes a fatal fall from a cliff Nov 21, 2022
- World Cup 2022: “20 Minutes” verified several claims about the rules in force in Qatar Nov 23, 2022
- Boric explains bicycle trips: “I don’t want to be disruptive. (…) I was overweight” Nov 7, 2022
- A quantum computer managed in 36 microseconds to do what a classical computer would take almost 9,000 years Jun 1, 2022
- Range Rover Defender in the making? Sep 14, 2021
- Wanderland, the mobile application that wants to pave the way to the metaverse Nov 16, 2022
- After 30 hours, they repair mega water leak in Miramontes – Explica .co Jun 30, 2021
So Azabache’s gazpacho at € 3.30 seemed like a most inviting starter – and I invited myself to a proportion, asking to have it served in a glass. It was one of the best-ever buys.
It comes with a rather wide straw and I tried it like that – but immediately discarded the straw which deposits only a small amount of gazpacho at the back of the palate. That is not the best way to have gazpacho.
So I started to take large sips from the glass, which is what any Andalusian connoisseur would do. You then get a draft of gazpacho rushing over the taste buds with its tangy tomato-based liquid and lovely touch of garlic. It’s a most refreshing and exhilarating moment – especially on the hottest of days.
When cooks, professionals and amateurs, are doing a gazpacho the most frequent mistake they make is to be heavy-handed with the vinegar.