This easy dish originates from Rota in Andalucia, Spain. A close relative to gazpacho or Cordoba’s solemero, it's served as a dip with crudites or picos (hard bread crackers). The old wives' tale goes that it was created during a drought when there wasn't enough water to make a gazpacho. While the truth behind that claim is still up for debate, the result is an absolutely delicious summertime dip. <br />Note: This recipe was shared by a local family-run restaurant in Rota that my husband and I would routinely visit to enjoy tapas on their patio.

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