AUTHENTIC GAZPACHO RECIPE
The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.
Provided by Lauren Aloise
Categories Tapa
Time 15m
Number Of Ingredients 9
Steps:
- Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
- Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
- Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
- Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
- Cut the onion into a few slices and add it to the blender too.
- Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
- Blend the vegetables at a high speed until it is completely pureed.
- Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
- Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
- Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.
Nutrition Facts : Calories 177.63 kcal, Carbohydrate 12.13 g, Protein 2.56 g, Fat 14.1 g, SaturatedFat 1.94 g, Sodium 85.63 mg, Fiber 3.6 g, Sugar 7.73 g, ServingSize 1 serving
MALAGA ALMOND GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
GAZPACHO AND ALMOND SOUP (SPAIN)
Gazpacho is a classic cold tomato and vegetable soup of Spain, with different variations depending on their towns. This is thickened with almonds although it can be substituted with dried breadcrumbs. Reserve some of the diced vegetables to garnish. From the Mediterranean Collection. note: cooking time here is actually refrigeration time.
Provided by Pneuma
Categories < 4 Hours
Time 1h15m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place the first 8 ingredients together (until the capers) in a food processor or blender and puree until smooth. Thicken the soup by blending in the almonds.
- Transfer the soup to a bowl and stir in the vinegar, sugar, cold stock, tomato juice and olive oil. Cover and chill in the refrigerator for at least 1 hour, then stir in the herbs. Season with salt and pepper to taste and serve garnished with some extra diced vegetables and toasted flaked almonds.
Nutrition Facts : Calories 137.4, Fat 7.2, SaturatedFat 0.7, Sodium 109, Carbohydrate 17.1, Fiber 4.6, Sugar 10, Protein 4.7
AJO BLANCO (SPANISH ALMOND SOUP)
Ajo blanco (also written ajoblanco) is a traditional Spanish cold soup made with almonds. This refreshing soup is sometimes called "white gazpacho".
Provided by Caroline Williams
Categories Soup and Stew Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Place the diced bread in a blender. Sprinkle 1/2 c cold water and sherry vinegar over the bread, then blend until relatively smooth.
- Add the almonds, garlic and apple and blend until smooth.
- Carefully, with the blender still running, add the olive oil. (If this is not possible with your blender, add the oil, then blend again.)
- Add a little more water (around 2 Tbsp - 1/4 cup) to make a smooth, pourable consistency.** Add a little salt, if needed, to taste.
- Chill the soup, covered, for at least an hour to become well chilled. Or, if not possible, add a couple ice cubes to the mixture and blend them in well.
- To serve, divide the soup between two bowls and top each with some halved green grapes and a drizzle of olive oil.
Nutrition Facts : Calories 422 calories, Fat 38 grams fat, ServingSize 1/2 of recipe
More about "gazpacho and almond soup spain food"
SPANISH ALMOND & GARLIC SOUP | CREAMY WHITE …
From spainonafork.com
5/5 (1)Servings 2Cuisine SpanishCategory Soup
ANTONIA'S SALMOREJO RECIPE - SPANISH SABORES
From spanishsabores.com
28 BEST SPANISH SOUP RECIPES - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
AJO BLANCO – CHILLED ALMOND SOUP | RECIPES | DELIA ONLINE
From deliaonline.com
SPANISH ALMOND SOUP “AJO BLANCO” - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
AJO BLANCO RECIPE – CHILLED ALMOND SOUP - SPANISH SABORES
From spanishsabores.com
AUTHENTIC SPANISH GAZPACHO RECIPE ¨GAZPACHO …
From spainonafork.com
REAL SPANISH GAZPACHO FROM SPAIN RECIPE - FOOD.COM
From food.com
SPANISH CHILLED ALMOND AND GARLIC SOUP (WHITE GAZPACHO)
From americastestkitchen.com
CHOOSE A GOURMET GAZPACHO RECIPE - FOOD & WINE
From foodandwine.com
ANDALUSIAN GAZPACHO RECIPE - SERIOUS EATS
From seriouseats.com
CHILLED SPANISH WHITE GAZPACHO FROM 'FLOUR, TOO' - SERIOUS EATS
From seriouseats.com
AJOBLANCO RECIPE | ALMOND SOUP | WHITE GAZPACHO RECIPE | BASCO
From bascofinefoods.com
CHILLED SPANISH GAZPACHO | RECIPES | DELIA ONLINE
From deliaonline.com
ALMOND TOMATO RED PEPPER GAZPACHO SOUP RECIPE
From nestandglow.com
AJO BLANCO (SPANISH COLD ALMOND & GARLIC SOUP) - COOKING THE …
From cookingtheglobe.com
GAZPACHO ANDALUZ RECIPE (CHILLED TOMATO SOUP) | SAVEUR
From saveur.com
MARCONA ALMONDS AJO BLANCO RECIPE | 100 DAY CHEF STAGE
From nicolafairbrother.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love