Monday, September 13, 2004

Haibun - Andalusian Gaspacho

Andalusian Gazpacho

The tomatoes - seemingly ripened and reddened
by the summer day - are cored and quartered. The
holiest of trinities - fresh garlic ground by my mortar
and pestle into paste, moistened stale breadcrusts and
sherry vinegar from Sevilla have been stirred into a
glass bowl - their flavours have seeped into brilliant
colour. As night spreads her tablecloth of stars, I smooth
the soup, anointing it with olive oil from Cordoba.

almost autumn --
a Flamenco tune

on a lone guitar