Artichoke hearts and asparagus in a seasoning sauce of spices, pistachios, and lemon.
Served hot, freshly fried, and can be eaten as an appetiser (for example with a beer or wine), or as a starter or main course. Usually Pescado Frito is served with fresh lemon, which is squeezed over the fish or occasionally in escabeche (a vinegar marinade/souse).
Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterised by gazpacho, fried fish, the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez.
Everyone has heard about the traditional red gazpacho soup, and many have tasted it. However, this recipe for cold white garlic soup or sopa de ajo blanco is just as tasty and refreshing. In fact, garlic lovers would probably vote for this soup hands down. It is easy, quick and healthy.
Gazpacho is a cold tomato soup from Andalusia, Spain. Centuries ago, gazpacho was made with nothing more than bread, garlic, salt, olive oil, vinegar, and water.