Gazpacho Cordobes Food

SALMOREJO

Steps:

• Chop the tomatoes, green pepper, and garlic coarsely. Put in a mixer adding the bread soaked in a bit of water, part of the olive oil and salt to taste. Pulse through. Add some water just to reach a creamy texture. At the end add the vinegar and mix again. Check the seasoning, adding more salt or vinegar and maybe more oil if necessary.
• Serve drizzled with extra virgin olive oil and the guarniciones: chopped fresh onion and green pepper, crumbled hard boiled egg, flakes of tuna or small chunks of jamon serrano

SALMOREJO RECIPE

Steps:

• Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.
• First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.
• Add bread: Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.
• Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
• Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little.
• Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.
• Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold! Enjoy!

CORDOBAN 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, and almonds in a food processor until nuts are very finely chopped. Add oil in a slow stream with motor running, blending until thick and smooth. Add tomatoes and 2 tablespoons vinegar and blend 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, then serve in small bowls, topped with egg and ham.

GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
• Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
• With a slotted spoon, transfer the tomatoes to the ice bath.
• Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
• Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
• Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
• Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
• Add the vinegar and pulse until it is completely incorporated.
• Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
• Drizzle the oil into the blender with the motor running until completely incorporated.
• Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
• Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.

GAZPACHO CORDOBES

Steps:

• Preheat oven to 350°F and line a baking pan with foil.
• Arrange tomatoes and bell peppers in baking pan and roast in upper third of oven 30 minutes. Transfer tomatoes to a large glass or ceramic bowl and continue to roast peppers until lightly charred, about 15 minutes more. Transfer peppers, including any juices in pan, to another large glass or ceramic bowl and let stand, covered, until peppers are cool enough to handle.
• Holding tomatoes over bowl to catch juices, peel and cut into pieces. Holding peppers over their bowl to catch juices, peel peppers and discard stems and seeds. Tear peppers into pieces and add to tomatoes. Pour pepper juice through a fine sieve into tomato mixture.Peel and chop cucumbers. Finely chop garlic and stir into tomato mixture with cucumbers, vinegar, and oil. Cut four 1/2-inch-thick slices from cut side of loaf and trim crusts from slices. Cut slices into 1-inch pieces and in a small bowl soak in water to cover 10 minutes. Drain bread, without squeezing out excess liquid, and stir into tomato mixture with tarragon, salt, and pepper. Chill mixture, covered, at least 8 hours and up to 1 day.
• In a food processor pur e mixture, in batches if necessary, and return to bowl. Chill gazpacho, covered, 2 hours.
• Force gazpacho through a food mill into another large bowl and season, if desired, with additional vinegar, salt, and pepper.

SUMMER FRUIT GAZPACHO

Steps:

• 1. Place cantaloupe chunks into a food processor and puree.
• 2. In a large bowl, mix together the mint, strawberries, peach, and blueberries.3. In a separate small bowl, combine the yogurt and honey.4. Evenly divide the cantaloupe puree into small bowls, top with mixed fruit and add a dollop of the honey yogurt sauce on top.* If you want to make this dish vegan, replace the yogurt and honey with soy or coconut yogurt and agave.