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Classic Gazpacho Andaluz
Saveur #7
Cold Comfort
Spain's famed gazpacho is the quintessential summer soup
"Cool, vaguely acidic, and faintly sweet, gazpacho
(sometimes spelled gaspacho)
is the definitive Andalusian dish, and - with the
possible exception of paella -
Spain's most famous culinary export. The word itself
apparently derives from
the Spanish caspa, which once had the meaning of leftovers
or crumbs (the soup
may well have been made originally with overripe vegetables or
vegetable
scraps), but now, somewhat disconcertingly, means dandruff.
There are a number of variations on gazpacho. The famous
gazpacho blanco,
or ajo blanco, of Málaga is white, made with garlic, bread, and almonds,
and
garnished with green grapes; a tomato-based version from Granada is scented
with
cumin; still another one involves fava beans. All gazpachos, though, seem
to have at least
three elements in common: bread, oil and vinegar. Unless, of
course, you're in Alicante
province, where gaspatxos (a singular noun, despite
the s) is a hearty game stew
that has nothing at all to do with the Andalusian versions. But the traditional,
tomato-based Andalusian gazpacho is the one
you want to find on your table on a hot day or
a warm evening. It's salad in
blender; summer in a bowl - or in a glass, since you can
even quaff it like a beverage. ¡Salud! "
Classic Gazpacho Andaluz
In its native Andalusia, gazpacho was
originally served at the end
of a meal.
Gazpacho Andaluz was probably invented in Seville.
1 slice country-style bread, about 1 inch thick, crusts
removed
2 small cucumbers, peeled, seeded, and chopped
2 pounds very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and chopped
2 tablespoons sherry vinegar
1/2 cup extra-virgin olive oil
Salt
Optional garnishes:
1/2 bell pepper, seeded, finely diced
1/2 cucumber, peeled, seeded and finely diced
1 small tomato, seeded and finely diced
1. Soak bread for 1/2 hour in a small bowl in water to cover.
Squeeze
out moisture with your hands.
2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil
and 1 cup water in a food processor until very smooth.
3. Push purée through a coarse sieve with the back of a wooden
spoon. Gazpacho should be fairly thin. Season to taste with salt.
4. Chill gazpacho in refrigerator for at least 2 hours. Adjust
seasoning.
Serve in individual glasses, or in soup bowls with garnishes on the side.
Emeril Lagasse's
Basic Gazpacho
3 pounds ripe tomatoes, peeled, seeded and chopped
1/2 pound cucumber, peeled, seeded and chopped
1 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped red onion
1 teaspoon chopped garlic
1 tablespoon chopped jalapeño pepper
3 tablespoons red wine vinegar
1/4 cup good olive oil
12 ounces tomato juice
Salt, pepper, ground coriander
3 tablespoons chopped cilantro
1 lime cut into slices
6 slices toasted French bread
Combine all ingredients in a blender or food processor (except
bread
and limes), and purée until smooth. Transfer to a large bowl and
refrigerate
for
4 hours.
Meanwhile prepare relish.
Gazpacho Relish:
2 tablespoons each - small diced red pepper, cucumber,
red onion
and red tomatoes
1 teaspoon minced garlic
1 tablespoon lime juice
1 tablespoon olive oil
Salt and pepper
Combine and chill for 1 hour. Ladle out soup into pretty bowls, top
with a large tablespoon of relish, 1 crouton, and a slice of lime.
Yield: 6 servings
More Gazpacho
Recipes:
Avocado Gazpacho
Bloody Mary
Gazpacho
Desert Garden Gazpacho with Margarita-Scallop Seviche
Gazpacho Gold Pacifica
Grill
Gazpacho (Lespinasse, New York)
Gazpacho
(Thomas Keller, French Laundry Cookbook)
Gapazcho
of Love
Red
Bell Pepper Gazpacho
Red and Gold, Gazpacho with Cucumber Salsa and Crème Fraîche
Shrimp Gazpacho
Gazpacho with Shrimp & Avocado
(Wolfgang Puck)
White
Almond Gazpacho with Melon
More Delicious Soup Recipes!
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