Córdoba - Ice-cold Gazpacho made of melons, cucumber and lemon | At our Neighbour's Table

Forty degrees in the shade - not uncommon in the province of Córdoba in summer. No wonder that cold vegetable soups were invented in Andalusia: The hearty tomato soup salmorejo, gazpacho or even almond-based mazamorra.
When these soups, served ice-cold, appear on the table, you know: summer is here.

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Antonio Ruano is a vegetable farmer. His garden on the outskirts of the city is a mixture of adventure playground and experimental laboratory for an agriculture of the future. He plants local varieties and carefully adapts them to the demands of climate change. In a seed bank, he collects rarities and the plants that cope best with heat and drought. For Ruano, weeds are also part of sustainable agriculture. He calls it "wild plants" and looks for resistant combinations of crop and wild plants.

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Gabrielle Mangeri sells the vegetables from Ruano's garden in a small grocery shop in town. And she experiments with cold vegetable soups. A gazpacho not made from tomatoes, but from melons, cucumber and lemon. She prepares the almond drink ajoblanco very traditionally from almonds, bread, water and a little vinegar. The typical Cordoban salmorejo is made of tomatoes, dry bread and olive oil - decorated with ham and boiled egg. For the main course, "Rabo de Torro", traditional beef tail that is cooked for hours until it is very tender and very tasty. And for dessert, an Arabic fig cake - baked very sustainably in the sun oven.

Córdoba is in the northern part of Andalusia. It is one of the hottest cities in Spain and all of Europe. The ancient Iberian settlement was conquered by the Romans and developed into the most important city in southern Spain. In the early Middle Ages, under Moorish rule, it developed into one of the largest cities in the world. The influence of Arab cuisine can be felt in many dishes.

At our Neighbour's Table - Córdoba | Season 2020 - Episode 249
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