Oliagua, the traditional recipe from Menorca related to gazpacho

Oliagua, the traditional recipe from Menorca related to gazpacho

Heat a little olive oil in a clay pot and when it is hot, add julienne onion, garlic, peppers and peeled tomatoes. Season with a little salt and a pinch of paprika and let it cook for about ten minutes.

When the vegetables are well cooked, add the water. On the other hand, we take out the garlic and crush it in the mortar with a little of the broth and return it to the pot already mashed. Add the chopped parsley and lower the heat to a minimum, allowing the Menorcan soup to cook very slowly, another 20 minutes, avoiding it to boil. During cooking, we can add a little more water if we see it necessary.

Let rest for a few minutes before serving. In an individual clay dish, we place the bread slices cut very thin soup styleand on them we serve our recipe, letting the bread soak for about ten minutes, taking it warm or cold, to the diner’s taste.

You can take the soup at the moment, at the temperature that you like, although, if you leave it done, from one day to the next the flavors settle and it even improves its flavor(if you can stand without eating it).