6 bunches of herbs (Choose from watercress, arugula, dandelion, fennel leaves, mint, river chickweed. Mix them to your taste.)
2 1/4 lbs lettuce
2 garlic cloves, peeled
1/2 cup of extra virgin olive oil
2 soup spoons sherry vinegar
This gazpacho should be eaten immediately after it is made, so that it is crunchy and refreshing.
Remove the stalks and any dry or withered leaves from the herbs and wash them. Drain. Finely chop them and place them in a large bowl. Choose the tender leaves and heart from the lettuce. Wash and finely chop them. Add them to the bowl and mix them with the herbs so that you get a uniform mixture of flavors, textures and colors.
Place the garlic and salt in the mortar. Pound them together until you have a smooth paste. Slowly add the oil so that it emulsifies and then the vinegar and a little cold water. When it is clear, continue liquefying for a few more seconds and then pour it over the vegetables and immediately add the remaining cold water. Serve immediately.
This dish is like a perfumed pool with hints of the Andalusian countryside. If you are feeling adventurous, you can scatter petals from wild edible flowers over the surface. Choose the flowers from the herbs themselves or any others.
Recipe courtesy of Spain GourmeTour magazine.