Regresso às raízes (alentejanas) com um refrescante gaspacho, a que dou o meu toque pessoal. Com muito tomate, pepino, presunto, orégãos, sal, azeite e vinagre. Reduzo tudo junto no liquidificador – se necessário junto um pouco de água –, até obter a textura desejada. No final, junto umas pedras de gelo e sirvo com mais presunto e pepino, desta vez bem cortadinhos, mais uma mão cheia de orégãos e flor de sal. Um almoço diferente, às doze e trinta!
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