Oliagua from Menorca


We could say that due to its ingredients, this recipe could be considered the Balearic version -specifically from Menorca- of gazpacho, although unlike the traditional Andalusian cold soup, the Menorcan version has the peculiarity that it is served without grinding and that the ingredients go through the fire before reaching the table.

Ingredients for 4 people

  • Ripe pear tomato 5
  • Green pepper 1
  • Garlic clove 2
  • Sweet paprika a teaspoon
  • Salt and pepper to taste
  • Thinly sliced ​​stale bread 12
  • Water approx 500ml
  • Fresh parsley a few sprigs
  • Onion 1
  • Extra virgin olive oil approx.
  • 100ml  Mis Raices olive oil
  • Figs or figs (optional as a garnish)
  • Chilli optional if you like it spicy

Heat a little olive oil in a clay pot and when it is hot, add the julienned onion, the garlic, the peppers and the peeled tomatoes. Season with a little salt and a pinch of paprika and let it cook for about ten minutes.

When the vegetables are well cooked, add the water. On the other hand, we take out the garlic and crush it in the mortar with a little of the broth and return it to the pot already mashed. Add the chopped parsley and lower the heat to a minimum, letting the Menorcan soup cook very slowly, another 20 minutes, avoiding it to boil. During cooking, we can add a little more water if we see it necessary.

Let rest for a few minutes before serving. In an individual clay dish, we place the slices of bread cut very thin soup style, and on them we serve our recipe, letting the bread soak for about ten minutes, taking it warm or cold, to the diner's taste.