The Andalusian dish ‘Pipirrana’ lies half way between a salad and a gazpacho. It has a refreshing summerly taste, dominated by tomatoes and other gazpacho ingredients, but without blending. It’s a typical dish from southern Spain, which is especially important in the mountains of La Alpujarra, next to the Sierra Nevada in Granada. Different variations of the dish can be found in many locations, including Jaén, Cádiz, Seville or Murcia.
The main ingredients are tomato, onion, pepper and cucumber, with an olive-oil and vinegar dressing. Both tomatoes and cucumbers are usually peeled. You are welcome to do this, I have decided not to, to avoid extra work and to maintain the vitamins the skin of vegetables provides. Vegetarian versions can also include boiled egg. The importance of this salad lies in chopping all ingredients in small pieces and leaving them to marinate in the salad dressing. This produces a very juicy salad, which should be accompanied with some fresh bread to dip.
A Southern gazpacho salad
- 3 ripe tomatoes
- 1/2 green pepper
- 1/2 red pepper
- Small cucumber (roughly 130g)
- 2 spring onions
- 5 tbs extra virgin olive oil
- 1 1/2 tbs white wine vinegar
- 1/2 tsp sea salt
- 1 clove garlic (optional)
- Bread (to serve)
Wash and chop the tomatoes, peppers and cucumber into small pieces, and finely chop the onion.
Mix ingredients in a bowl and add the olive oil, vinegar and salt. If you wish, peel, chop very finely and add a garlic clove.
Cover and leave for at least two hours in the fridge. Serve with bread.
You can also add a touch of cumin. This boosts the flavour!