In collaboration with Gourmetour

This gazpacho was inspired by a traditional recipe from Periana, in upper Axarquia in the Malaga province of Andalusia, where the native Verdial olive is very carefully cultivated. It is a recipe that uses what is at hand, one that lends itself both to wild herbs and to the most refined cultivated varieties of the world's markets. Verdial olive oil and tarragon vinegar provide a sumptuous background that ties together all the other ingredients.

The soup can be decorated with slices of sundried tomatoes, marinated in Verdial olive oil and tarragon vinegar. In Andalusia, this cold soup is accompanied by pickled or fried sardines, slices of toasted bread rubbed with garlic and a generous dose of Verdial oil.

1. Place the first five ingredients in a blender and liquefy;
2. wash, drain and cut the various lettuces into strips. Allow one bowlful of greens for each person;
3. remove the leaves from the fresh herbs; wash and drain them. Place everything into a bowl of ice water;
4. in a bowl, combine the tarragon vinegar and the salt, add the olive oil and whisk well;
5. pour this seasoning onto the gazpacho.