In 1971, I went to Spain to make a film for Caravans International – “Sprite on top of the world“. We were to be based in Granada. We checked in to the Hotel Melia. I arrived with our cameraman from Madrid, Bill Green, and Tony Ellis, the P.R. man for C.I.
That evening, we were welcomed by the local head of the Tourism Office and he took us to dinner. The restaurant was not very attractive. It looked more like a works canteen with Formica tables and stack-up chairs.
He insisted that we have Gazpacho, the Spanish tomato and raw vegetable cold soup. An Andalusian speciality. Vichyssoise it isn’t. To me it tasted like salted ice water. It was such a shock, I cannot remember what we had to follow.
Next chapter: Chapter 64: Eating out in Africa