Gazpacho of Cordoba

• 2 cloves of crushed garlic, 2 cucumbers peeled, seeds removed and minutely cubed.
• 2 tablespoons

Mix thoroughly the first three ingredients. Bring the water to a boil with the salt. Mix the cornflour with 3 additional tablespoons water, add to the boiling water. When the cornflour is cooked and the water thickened pour it over the garlic, cucumbers and oil. Let it cool and gradually add the cream. Serve ice-cold.