This recipe would have not been possible without the contribution of Ana Cortes, president of Eat Spanish. Thanks to her advice I have cooked it like my grandmother does.
At first sight, you may think it is a half-way gazpacho. However, this is a hallmark of the Jaen region that changes as you move from one town to another.
It is a humble dish, created in times when food was scarce and in order to make the most of what was then available.
You know temperatures in Spain become absolutely insane over the summer. How would you stand 40 plus Celsius day in day out? Definitively, downing one of these.