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Ruta Bancos Gigantes or Huge Bench Route in Andalucia

A new rage is slowly spreading across Andalucia with its beginnings in the province of Malaga and that is huge benches are being installed in beauty spots across the region. The Huge Bench Route or  Ruta Bancos Gigantes #rutabancosgigantes can be found on Instagram  where they are more active with updates on the new installations of these enormous benches and they have a   Facebook  page too. Map of the Ruta Bancos Gigantes The initiative started by Forest Green an agrobroker company that supplies and works with treated wood to large construction and environmental companies in Spain. The huge bench route is steadily growing, with constant new installations spreading across Andalucia. The enormous handmade wooden benches are 4 metre long and 2.3 metre high, with the seat being 1.3 metres above ground and needing steps to get onto them, appearing in natural beauty spots hopes to encourage people out into and  enjoy the views and of course take photos to be ...
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Salmorejo - Best Spanish Tapas

Salmorejo is my all-time favourite Spanish dish for those scorching summer days. It used to be a messy business when I made my own but since my cooking day in Malaga I've learnt how to simplify the making and the mess. Here's how I make it now.

8 Tomatoes
1 Medium Baguette
1 Cup Extra Virgin Olive Oil
1 Clove Garlic
Splash of Sherry Vinegar
Pinch of Salt
2 Hard Boiled Eggs
Sliced Serrano Ham
Small red or green pepper (optional)

First scald the tomatoes to make them easy to peel by cutting a cross in the bottom of each one and putting them into boiling water for 30-60 seconds. Remove immediately into a cold water bath and the skin will peel off easily.

Cut the cores out and blend the tomatoes and pepper if used for about 30 seconds, add the bread, but only the soft inside, the quantity can be adjusted according on how thick you like your Salmorejo. Blend well for several minutes.


Tomatoes and Bread 

Salmorejo and Gazpacho

Add a splash of vinegar, salt, and garlic and blend well then add the oil slowly, once incorporated add one hard-boiled egg, adjust seasoning.

Salmorejo ready to chill

Chill and enjoy garnished with bits of jamon and chopped hard-boiled egg. I think of it more as a dip than a soup and serve it with fresh crusty bread.


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