Gazpacho Andalusia Food

CLASSIC ANDALUSIAN GAZPACHO RECIPE

Steps:

• Grab the vegetables listed, wash, peel, and chop them. They will be processed later so don't worry about the size. Cut the bread into pieces too.
• Put them into your food processor or blender, add olive oil, water, sherry vinegar, bread, and seasoning. Blend everything until your cold soup reaches a creamy consistency. If you want it runnier just add more water, and if you like it thicker add more bread.
• Taste in case it needs more seasoning. As an optional step, you can run it through a fine strainer, this will help you remove any seed or vegetable skin left.
• Take your gazpacho Andaluz to the fridge for 1 and a half to 2 hours, or chill it in the freezer for 30 minutes. Serve cold.

CLASSIC ANDALUSIAN 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, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
• Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
• Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

GAZPACHO ANDALUZ

Steps:

• Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth.
• To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise. Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl. The seeds will squeeze out; the juice will collect in the bowl. It is then ready to be added to the gazpacho as pulp.
• Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. Blend in the vinegar. Thin the gazpacho with water to the desired consistency.
• Place the blended contents in a tureen, bowl or pitcher. Chill until serving time.
• Place each of the garnishes in separate small bowls or on a divided relish dish and pass them around the table when the gazpacho is served. Each person can add their desired spoonfuls on to their gazpacho.
• This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.

GAZPACHO ANDALUSIA

Steps:

• Place bread in water; let stand 15 minutes.
• Combine 1 1/2 cucumbers, cut into chunks, the onion, green pepper, garlic and undrained tomatoes in large bowl. Tear up bread and add to bowl.
• Place half of mixture in blender container and blend about 1 minute or until smooth. Pour puree into another bowl. Repeat with remaining mixture.
• Whisk oil, vinegar, salt and pepper into pureed mixture.
• Cover and chill at least 1 hour before serving. Chop remaining cucumber and serve on top of gazpacho along with the egg and ham.

TRUE SPANISH GAZPACHO, ANDALUCIA STYLE

Steps:

• Soak the bread slices. Place in a bowl with water to cover, adding a little salt and oil. Reserve.
• Peel and chop tomatoes, peppers, cucumber, onion and garlic. Remove the seeds from the peppers. Mix all ingredients.
• In electric mixer, place the mixture of ingredients (in a batch or batches), add a little water and blend until creamy. Add the bread with water, vinegar and beat again until everything is well crushed and emulsified.
• Add cold water and mix well. Taste for salt, oil and vinegar.
• Put the gazpacho through a food mill to remove skin from peppers and tomato seeds. By having blended with the skin, (it is very difficult to peel them raw, without taking half of the pepper), it floats on the soup and is very unpleasant to the palate.
• Add more water if necessary, it must have the texture of heavy cream. Place in the refrigerator to get the desired temperature and when ready to serve sprinkle with a dash of extra virgin olive oil, mixing with a wooden spoon.
• Serve with a garnish of diced raw cucumber, cubes of bread (plain or toasted), diced pepper and chopped onion. You can add chopped tomato, chopped hard boiled egg or diced jamon serrano if you would like. Each item should be in a separate dish so that diners can use them to their liking. This is called "guarnición".
• SPANISH VERSION: GAZPACHO. 6 tomates maduros grandes y carnosos, 2 pimientos verde, 1 pimiento rojo, 1 pepino, 1 corazón de cebolla grande, 1 diente de ajo (opcional), 2 rebanadas de pan del día anterior sin la corteza, sal, aceite de oliva virgen extra, vinagre
• Preparación: Poner a remojo las rebanadas de pan. Se colocan en un cuenco con agua hasta cubrirlas, añadiéndoles un poco de sal y aceite. Se reservan. Pelar y trocear los tomates, los pimientos, el pepino, la cebolla y el ajo. A los pimientos se les quita las semillas. Mezcle todos los ingredientes. En la batidora eléctrica, coloque la mezcla de ingredientes (en una tanda o en varias tandas), añada un poco de agua y triture hasta conseguir una crema. Se añade el pan con el agua, el vinagre y se bate nuevamente hasta conseguir que todo esté bien triturado y emulsionado.
• Añadir agua fría y mezclar bien. Comprobar el punto de sal y vinagre. Pasarlo por un colador chino o un pasapurés, para eliminar la piel de pimiento. Al haberlos triturado con piel, (es muy difícil pelarlos en crudo, sin llevarse la mitad del pimiento), ésta queda flotando y es muy desagradable al paladar. Añadir más agua si fuera necesario, tiene que quedar una textura de crema líquida. Introducirlo en la nevera hasta conseguir la temperatura deseada y en el momento de servir rociar con un chorrito de aceite de oliva virgen extra, que mezclaremos con una cuchara de madera. Se sirve con una guarnición de pepino crudo cortado en dados, cuadraditos de pan (normal o tostado), pimiento cortado en cuadraditos y cebolla picada. Cada elemento en un platito aparte para que los comensales puedan servirse a su gusto.